Banquet Prep Labour Per Cover
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Senior Chef Labour (per cover) | pcs | — | ||
| Commis Chef Labour (per cover) | pcs | — | ||
| Food Cost Per Cover | pcs | — | ||
| Equipment + Consumables | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Start prep 48h ahead for any banquet over 200 covers.
- Plate 30% of mains pre-service in heated holding cabinets — speeds up service 40%.
- Run a kitchen briefing 30 minutes before service — every chef knows their station.
- Cap any individual chef's plate-up at 25 plates per minute for quality control.
Frequently Asked Questions
24–48 hours for 100+ covers, 48–72 hours for 300+ covers. Mostly butchering, sauce reductions, vegetable prep and mise-en-place.
Skilled chef: 25–30 plates per minute on a 3-component dish. For 300 covers with 5 chefs, plate-up takes 2–2.5 minutes.
Service typically starts 30 minutes after guests are seated. Allow 25 minutes per course at table. A 3-course banquet runs 90–110 minutes total.