Banquet Event Order & Costing

Type the menu once. The sheet your client signs and the sheet your kitchen cooks from are built from the same rows, so changing the head count changes every page: portions, purchase quantities, labor hours, the total and the price per guest.

BANQUET EVENT ORDER, THE WAY A HOTEL WRITES ONE
Banquet event order is what a hotel catering office calls this sheet, and a BEO is what this app builds: date, guest count, service times, menu by course, staffing, rentals, terms, signature line. Name the tax line the way your invoices name it and set your own rate.

TWO COPIES, NEVER MIXED UP
The client copy carries the menu by course, service times, the confirmed head count, your terms and your price. Your ingredient costs and margin are not on it. The kitchen copy is the same event scaled to the count: quantities per dish, make-ahead days, equipment, and the dietary note in your client's own words.

COSTING ON WHAT YOU ACTUALLY BUY
Price each ingredient in the unit it arrives in: case, kilo, pound, bunch. Set a yield and the quantity lifts to what you must purchase, not what survives trimming. Set a choice share and an overproduction factor per dish; portions follow the head count.
Labor is priced role by role: how many, how many hours, your rate. Rentals get their own line; transport is your distance rate times the distance plus a flat call-out; disposables land in the same total. Anything else goes in as a miscellaneous line with your own label.
70 starter recipes and 383 ingredient lines ship with working quantities and blank prices: the app never invents a number you will quote from. A dish missing prices is drawn in amber and left out of the food cost.

THE NUMBERS YOU QUOTE ON
Food cost percentage, total cost, margin, projected revenue and profit, cost per guest. Go past your food cost target and the pricing screen says so, and prints the per-guest price that would have hit it. Service charge adds to revenue, sales tax on top of both, deposit off the grand total. Quote per head or as one price for the job.

SHOPPING LIST, PREP SCHEDULE, LOAD SHEET
The shopping list merges each ingredient across every dish once, in the unit you buy in. 125 volume-to-weight figures ship, all editable; what will not convert prints as two lines marked "could not merge, check". Prep counts back from service: two days out, the day before, the morning of, on site. The load sheet ticks chafers, hotel pans, coolers and gas out at the van and back in.

SIGNED, THEN IT STOPS MOVING
Your client confirms the head count and signs on the glass. The signature binds to that version and that number, and the version carries a SHA-256 hash. While it stands nothing moves: not the menu, not your rates, not your terms.

WHAT COMES OUT
- Client copy and kitchen copy as PDF, your logo on every page
- Shopping list, prep schedule, load sheet, invoice
- Recipes and events as CSV, the database as a backup zip
- Kitchen pages in Spanish when you switch the kitchen language

NO ACCOUNT, NO SERVER, NO ADVERTISING
Events, clients, recipes, prices, documents and signatures stay on this device. No advertising library is compiled in at any tier: a banner on a page your client signs costs more than it earns. Reminders chase the final count seven days out and three days out.

WHO IT IS FOR
The solo caterer, the private chef, the two-to-five person catering business. Weddings, corporate lunches, anniversary dinners, holiday parties and church suppers. It replaces the recipe costing calculator that does not know how many guests are coming, the catering management software billed monthly to an office, and the event order form, function sheet and proposal template rebuilt in Word every booking. Not a party planner: an event order builder, and the sheets a kitchen runs on.

PURCHASE
A weekly or yearly subscription, or a one-time lifetime purchase. Price and billing period are shown before you buy.

Recent changes:
Bug fixes and stability improvements.