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Paths / I'm organising an event
I'm organising an event

Organise an event: portions, staff, room and margin

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 bottles
  1. 1

    Calculate the bottles needed

    Wine, beer and sparkling for the guest count, no waste or stock-outs.

    Open Event bottles
  2. 2

    Size the room and tables

    How many tables and what layout for the event capacity.

    Open Table layout
  3. 3

    Estimate service waitstaff

    The right number of staff so the guest experience doesn't suffer.

    Open Event waitstaff
  4. 4

    Calculate food portions

    Grams per portion by course based on the service type.

    Open Catering portions
  5. 5

    Build the per-person price

    From cost per guest to the catering selling price.

    Open Catering cost per person
  6. 6

    Check the event margin

    Make sure that, after all costs, the event is actually profitable.

    Open Event margin

How to use this path

Follow 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.