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Restaurant & Hospitality

Catering & Event
System

Plan and cost every catering event from inquiry to invoice. Menu costing, staffing plan, equipment list, revenue and margin per event, and a client proposal template built in.

Event CostingStaffing PlanClient ProposalMargin Per Event5 Sheets
CATERING_EVENT_SYSTEM.xlsx
Event Register
Event Costing
Staffing Plan
Client Proposal
CategoryItemStatusValueNotes
Catering & Event System — Sample Data
Section AItem 1Complete100%Verified
Section AItem 2In Progress67%Due next week
Section BItem 3Action Required0%Overdue
Section BItem 4Complete100%On track
SUMMARY67%2 actions needed
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By the numbers

Catering & Event System

Per-Head
Cost Calc
Margin
Per Event
Staffing
Plan
Client
Proposal
Contents

All 5 sheets,
explained.

Sheet 01
Event Register
All events with client, date, guest count, venue, and status
Sheet 02
Event Costing
Food cost per head, staffing, equipment, transport, and margin calculation
Sheet 03
Staffing Plan
Staff allocation per event — roles, hours, pay rate, and total labor cost
Sheet 04
Equipment Checklist
Rental equipment, inventory, transport, and setup checklist
Sheet 05
Client Proposal
Formatted summary with menu, pricing, and inclusions — ready to send
Reviews

Professionals who use it daily.

★★★★★
"
Before this I was quoting events from gut instinct and losing money on half of them. Now I know my margin before I confirm every booking.
S
Sandra L.
Catering Manager · Hotels
★★★★★
"
The client proposal sheet alone is worth the price. Professional, clear, and it closes faster than a phone call.
D
David K.
Owner · Catering Company
FAQ

Common questions.

Does it handle on-site and off-site events?+
Yes. The costing sheet includes transport and venue costs for off-site events, omitted for in-house.
Does it handle beverages separately?+
Yes. Food and beverage are costed separately with their own margin calculations but combined in the total event margin.
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