Scaling Recipes for an Event: Yield, Packs to Buy and Cost per Guest
This lesson is part of the course
In this lesson
You scale a plated main course to 140 guests, allow for trimming and cooking loss, round the purchase up to full packs and work out the food cost per guest.
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Lessons in this course
- Scaling Recipes for an Event: Yield, Packs to Buy and Cost per Guest Locked
- Banquet Menu Packages and Per-Guest Pricing Locked
- Guarantees, Overset and Actual Attendance Locked
- Banquet Staffing: Ratios, Staff Hours and Labour Cost per Guest Locked
- Beverage Packages vs Consumption Bars Locked
- Room Capacity, Set-ups and F&B Minimums Locked
- The Event Quote: Service Charge, Tax and Deposit Schedule Locked
- Post-Event P&L and Profitability by Event Type Locked