Private Dining Revenue Example (12 guests)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Per-Guest Set Menu × 12 | pcs | — | ||
| Wine Package × 12 | pcs | — | ||
| Room Hire / Min Spend | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Charge a deposit (20–30%) to secure private dining bookings.
- Offer 3 set menu tiers — eliminates choice paralysis and speeds kitchen execution.
- Brief the kitchen 48h ahead — private events need separate mise-en-place.
- Track event revenue separately — function income deserves its own P&L line.
Frequently Asked Questions
Set-menu pricing per guest + room hire (or minimum spend). Average private dining revenue: 25–80% higher per guest than à la carte.
A guaranteed revenue figure for the room — typically €1,200–3,000 for a private dining room. Lower than room hire but ties the client to spending.
Build 3 tiers: silver (3-course, €45–65), gold (4-course, €65–95), platinum (6-course + wine, €120–180). Match your restaurant's positioning.