Chef Event Cost Per Guest (planning baseline)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food Cost Per Guest | pcs | — | ||
| Kitchen Staff Per Guest | pcs | — | ||
| FOH / Service Staff Per Guest | pcs | — | ||
| Equipment + Transport | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- 6-week countdown: confirm menu and headcount. 4-week: order. 2-week: brief team.
- Always run a tasting 4 weeks out — get the client to sign off on every dish.
- Document the service timeline minute by minute and share with all staff.
- Bring 15% more food than confirmed headcount — covers no-shows of suppliers / portion creep.
Frequently Asked Questions
Major events (50+ guests): 6–8 weeks lead time. Smaller events: 2–4 weeks. Last-minute requests can be done in 7–10 days but cost 15–25% more.
Setup time, course service times to the minute, plate-up windows, clear-down, breakdown. Distribute to all kitchen and FOH staff 48h before the event.
1 chef per 40 covers for plated service, 1 per 80 for buffet. Add 1 commis per 2 chefs. Allow 30% prep time before service starts.