Our mission continues towards having meaningful F&B costs in an early-stage budget (see below for the first parts in the series),
Even though we are a long way from selecting a menu we have used a little math to get an average price for our hors d’oeuvres. We can use this figure to generate both meaningful cost estimates early on and a framework to select specific menu items later.
We’ve reviewed a number of factors to determine a good estimate for expected attendance at each of our F&B events. And we attempted to answer the question of “how many bites.”
Now is a good time to take another look at the venue’s catering menu to see how items are offered and what we need to do to translate those offerings into a per-bite number consistent with our F&B event budget format. To do this we must understand how F&B items are priced.
F&B items are typically priced “per person” or “per quantity.” Pricing based “on consumption” is common as well. You may even come across “per hour” pricing.
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