Catering/Event Worksheet



Prepared By:Date:(Restaurant Name)Catering / Event WorksheetEVENT NAME:EVENT DATE: EVENT TIME: am/pm to am/pmSETUP TIME:am/pmCLIENT NAME:TAX STATUS: If exempt, letter received? BILLING ADDRESS:MAIN CONTACT NAME: Phone: email:ALTERNATIVE CONTACT: Phone: email: TYPE OF EVENT:___ Reception___ Surprise party___ Dinner___ Business meeting w/ refreshments___ Picnic/BBQ___ Business meeting w/ meal Describe:Type of Service: (table, buffet, other) – describe:Alcoholic Beverage Service (cash bar, open bar, cork fee) – describe:NUMBER OF GUESTS: ** MENU **DESCRIPTIONPER PERSON PORTIONUNIT (each/ounces)EST. SERVINGS OF PRODUCTQUANTITY TO ORDEREST. COSTHORS D’OEURVESMAIN DISHESSIDE DISHESDESCRIPTIONPER PERSON PORTIONUNIT (each/ounces)EST. SERVINGS OF PRODUCTQUANTITY TO ORDEREST. COSTSIDE DISHES - continuedROLLS/BREADDESSERTSNON-ALCOHOLIC BEVERAGESADD-ON ITEMSESTIMATED FOOD & ADD-ON ITEM COST** ALCOHOLIC BEVERAGES **DESCRIPTIONPER PERSON PORTIONUNIT (each/ounces)EST. SERVINGS OF PRODUCTQUANTITY TO ORDEREST. COSTESTIMATED ALCOHOLIC BEVERAGE COST** EQUIPMENT **DESCRIPTIONQUANTITYIN STOCKRENT OR PURCHASECOSTTablesChairsBeverage dispensersPunch bowlsCoffee makerDip traysHot food containersCarving knivesServing spoonsServing forksLadlesIce caddiePastry cartServing traysLinenESTIMATED EQUIPMENT COST** STAFFING **EMPLOYEE NAMEPOSITION / FUNCTIONEST. HOURSRATEDIRECT LABOR COST ESTIMATED STAFFING COSTEVENT COSTING / PRICING ESTIMATECATEGORY / DESCRIPTIONCALCULATIONSTOTAL COSTDIRECT COSTS - Food & Add-Ons Alcoholic Beverages Equipment Staffing - Gross Wages Taxes & Benefits (20% of Gross Wages) Gratuity (18% of Gross Wages) Total Staffing Cost TOTAL DIRECT COST OVERHEAD (25% of Total Direct Cost)PROFIT (20% of Total Direct Cost)REVENUE TARGET (Direct Cost + Overhead + Profit) Number of Guests PER PERSON CHARGE TARGETNote: Use the event costing / pricing estimate to check or establishing your pricing for a particular event. The percentages used for Taxes and Benefits, Gratuity, Overhead and Profit are based on the author’s experience. Your costs or profit expectation may differ so change these percentages accordingly. ................
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