Hotel Banquet Cost Per Cover
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Starter (smoked salmon) | kg | — | ||
| Main (fillet of beef) | kg | — | ||
| Sides + Sauce | kg | — | ||
| Dessert (premium plated) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- 5-star hotel banquet target COGS: 30–34%. 4-star: 28–32%. 3-star: 24–28%.
- Standardize 3 banquet menu tiers (silver / gold / platinum) to simplify sales and kitchen ops.
- Negotiate annual contracts with key suppliers — protect against price volatility.
- Track cost per cover monthly — KPI dashboards prevent margin slippage.
Frequently Asked Questions
Cost of goods sold (COGS) of 28–34% on banqueting revenue. Beverage COGS targets are lower (18–24%) due to higher mark-ups on wine and cocktails.
Per-cover pricing with 3 menu tiers. Price = COGS ÷ target COGS %. Add 5–10% for venue F&B service charge and the hotel margin.
Reduce protein gram weight by 5–10g per plate, simplify garnish, batch sauces, negotiate annual supplier contracts, and review menus quarterly for cost creep.