Work out banquet pricing instantly with clear inputs, formula shown and shareable results.
Banquet pricing grosses food cost up to the target food cost percentage, then adds the event's service labour spread across the guest count. Because service labour is largely fixed per event, smaller events carry a much higher per-guest service component.
Food-based price
Food component = Food cost per guest / Target food cost %
Price per guest
Price = Food component + Service staff cost / Guest count
Because labour does not scale with guest count the way food does. Loading it separately keeps small-event pricing honest.
Usually yes, as a minimum spend or hire fee, so that the per-guest price stays comparable across event sizes.