Event Timeline Labour Cost Per Guest
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Event Manager Time (per guest) | pcs | — | ||
| FOH Staff (per guest) | pcs | — | ||
| Kitchen Brigade (per guest) | pcs | — | ||
| Setup + Breakdown (per guest) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Build the timeline 14 days before the event and share with all staff and the client.
- Allow 25–30 minutes per course at table for plated dinner.
- Schedule a kitchen briefing exactly 30 minutes before doors open.
- Build a 10-minute buffer into every major transition — events run late, not early.
Frequently Asked Questions
90–110 minutes including service intervals. Allow 25 min per course + 10 min buffers between.
Drinks reception canapés: 60–90 minutes from doors open to dinner call. Pass every 4–6 minutes for steady flow.
Pre-build a 10-minute buffer into each transition. If running late, drop a side or simplify dessert plating to recover time.