Catering Event Break-Even Chart
Riverside Catering is evaluating a standard event package priced at $75 per guest. Fixed venue, setup, and coordination costs are estimated at $2,600, while food and service cost roughly $40 per guest. The chart shows the relationship between booked guests, revenue, and total cost. Revenue crosses total cost at about 73 guests, so a smaller event may need a minimum spend or a different package. Before quoting, replace these figures with the actual menu, staffing, travel, rental, and tax assumptions. For events with several menu tiers, model each option independently rather than using a blended average. Review the underlying definitions and totals before using this view to make an operational decision.
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Scenario
Catering booking decision
Key decisions
- Set minimum booking: Avoid events below roughly 73 guests.
- Check capacity: Confirm staffing can serve 160 guests.
- Protect deposits: Cover fixed commitments when attendance changes.
When to reuse this
Use for an event with a clear per-guest price and menu cost.
Frequently asked questions
What is the minimum guest count?
Why use booked guests?
Should deposits be included?
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