Food
Pick the dishes. Each one you pick is one item a guest, so three canapes chosen is three canapes a guest. The counts underneath can be overridden for anything unusual.
Not on the dish lists
Dessert canapes have no dish list in the allergen master, so they go on by hand. The cheaper bowl rate swaps the rate without changing the count.
On the costing
| Line | A guest | Covers | Cost each | Cost | Charge |
|---|
Nothing picked yet.
Equipment
The cutlery, crockery and glassware line is set by the format and the guest count. Pick the hire underneath and put the numbers in.
| Item | Quantity | Cost each | Cost | Charge |
|---|
Service team
Pick the roles and put the numbers in. Hours are per person. The crew count on the event follows from this rota, and so do staff food and uniform.
| Role | People | Hours | Rate | Cost | Charge |
|---|
Crew extras
| Line | Number | Cost each | Cost | Charge |
|---|
Food cost prices
What the food costs us. Change a figure here and every quote from now on uses it.
Drink cost prices
Cost a bottle and the bottle size. The recipes underneath turn those into a cost a drink.
Packages
| Package | Cost a head | Charges at | What it is |
|---|
Recipes
Measures in millilitres a drink. Garnish counts as one unit. Change a measure and the bottle order changes with it.
Staff rates
Hourly, what we pay. Agency rates move, so check them before a quote leaves.
What the client sees
Charge lines only. Print it and choose Save as PDF.
Saved quotes
Everything marked ready to send. Each one holds the prices that were in force when it was made, so reopening an old job shows what was quoted rather than what it would cost today.
| Reference | Client | Venue | Date | Guests | Price | Margin | Status |
|---|
Uplift from cost to charge
Every category has its own multiple. These are not a blended target and they are what makes the price.
| Category | Multiple | Margin it implies | Where it comes from |
|---|
Suppliers named in the files