Caricamento...
Caricamento...
The path for banqueting and events: bottles, tables, waitstaff, food portions, per-person price and event margin, for 20, 50, 100 or 200 guests.
You have to organise an event or catering. These steps turn the guest count into operational quantities and a quote that actually makes margin.
Start: Event bottlesWine, beer and sparkling for the guest count, no waste or stock-outs.
Open Event bottlesThe right number of staff so the guest experience doesn't suffer.
Open Event waitstaffFrom cost per guest to the catering selling price.
Open Catering cost per personMake sure that, after all costs, the event is actually profitable.
Open Event marginFollow the steps in order: each calculation feeds the next. Save the results in your private area to find and compare them, and export the PDF to share with partners, your bank or accountant. Results are operational estimates: for tax, legal or technical decisions always consult a qualified professional.