Event Staff Cost (100 guests, 6 hours)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Chefs (×2) | pcs | — | ||
| Waiters (×5) | pcs | — | ||
| Bartenders (×2) | pcs | — | ||
| Kitchen Porter + Event Manager | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Chef day rate: €180–280 for 6 hours. Waiter: €100–160. Bartender: €180–280. Kitchen porter: €80–120.
- Staffing ratios: 1 chef per 40 covers, 1 waiter per 15–20 guests, 1 bartender per 50 guests.
- Add 30% for overtime past 6 hours and 50% past midnight.
- Always quote staff separately from food on the client invoice.
Frequently Asked Questions
Chef: €180–280 per shift. Waiter: €100–160. Bartender: €180–280. Kitchen porter: €80–120. Add 30% for overtime past 6 hours.
2 chefs, 5 waiters, 2 bartenders, 1 kitchen porter, 1 event manager = 11 staff. Total cost ~€1,800–2,400 for a 6-hour event.
Yes — itemising builds trust. Quote staff as a separate line on the invoice with names, roles and hours.