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.

Type Graphique linéaireMoteur echarts-lineMis à jour 24/09/2026

La demande

“Create a catering-event break-even chart with guest bookings at 0, 40, 80, 120, and 160; revenue of $0, $3,000, $6,000, $9,000, and $12,000; total cost of $2,600, $4,200, $5,800, $7,400, and $9,000; and fixed cost of $2,600.”

Essayez ensuiteAdd a $90 per-guest pricing scenario.Change the title to September wedding reception.

Ce que contient ce dessin

Comprenez les décisions qui le sous-tendent.

01Set minimum booking

Avoid events below roughly 73 guests.

02Check capacity

Confirm staffing can serve 160 guests.

03Protect deposits

Cover fixed commitments when attendance changes.

Use for an event with a clear per-guest price and menu cost.

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FAQ

Questions fréquentes

What is the minimum guest count?

The model indicates about 73 guests at the stated price and costs.

Why use booked guests?

Bookings are the commitment that determines expected revenue and food ordering.

Should deposits be included?

Include them in cash-flow planning, but do not count them twice as separate revenue.