Banquet Menu Cost Per Person (3-course)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Seafood Starter (prawn cocktail) | kg | — | ||
| Roast Beef Main | kg | — | ||
| Sides (potatoes + vegetables) | kg | — | ||
| Dessert (panna cotta + fruit) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Negotiate bulk pricing on protein for orders over 25 kg — typical saving 8–14%.
- Build a 3-course banquet menu around 280–320g total plate weight per person.
- Use a single sauce base for all 100+ portions — speeds service by 60%.
- Target food cost: 32–38% for banquets, leaving room for staff, venue and margin.
Frequently Asked Questions
280–320g total plate weight for a 3-course meal: starter (90–110g) + main protein and sides (180–220g) + dessert (110–140g).
€28–48 per person depending on protein and complexity. Sells at €85–180 per person including service, venue commission and margin.
Limit choice to 2 mains + 1 vegetarian. Pre-plate or use express buffet stations. Brief kitchen 1 week in advance and run a tasting test for the menu.