Event Planner

Proposal & Contract
5/18/2004
Contract Date:
Yes
1
No
Home Phone
Work Phone
Fax Number
Email
Selections
Event Date:
Event:
Event
Client
Contact
Member:
Address
Buffet
Hor
$/Person
d'Ouevre Plated
Room:
Est. Attendance:
Guaranteed:
Time:
Hours of Service:
Other
Menu
Bar and Beverage

$
Menu Total: $
Special Instructions:
Bar and Service Total:

Sub-Total:
Gratuity:
Sales Tax:
Please remember that the suggested menus can be changed and

customized if they do not suit your tastes or budget. We would love to
do a custom event just for you!
TERMS & CONDITIONS
$0.00
0.00
0.00
0.00
Event Total:
0.00
Total $/Person
#DIV/0!
~ At present this proposal/contract is based on the estimated guest count. The estimated price is calculated on these arrangements. If these
arrangements are changed, the price changes.
~ Seven days prior to your event, we will need to have your final guaranteed number of guests. Final guess counts may not be less than 85% of
original estimated guest count, or additional price per person charges will be added. If actual guest count exceeds the guaranteed count, you will
be billed for the actual count. Service will not be provided for more than 4% over the guaranteed count.
~ All excess food and dcor (except where noted) are the sole property of our establishment. We provide enough food so that your event appears
bountiful at all times during your event. With prior arrangement, excess foods may be purchased at a discounted price.
~ We select the finest seasonal ingredients available. We reserve the right to make necessary alterations based upon availability and quality.
~ The date and prices of this estimate are valid for only 14 days without signing agreement and submitting deposit. After that period please contact
our office again to verify that date and time are still available.
~ A 50% Advance Payment is required at the time of signing to hold your event date with the remainder due in full 24 hours before the event.
Advance Payment is non-returnable. If event is canceled more than 30 days from scheduled date, client may be eligible for a partial refund at
our discretion.
Advance Payment of $
Accepted by:
is needed to reserve your event date of:

Date:
12/30/99
from
5/18/2004
0
yes
0
0
0
0
0
0
0
Home Phone
Work Phone
Fax Number
Email
Selections
Buffet
Hor
Event Date:
Event:
Event
Client
FOH Function Sheet

Date:
Contact
Member:
Address
$/Person
d'Ouevre Plated
Room:
Est. Attendance:
Guaranteed:
Time:
Hours of Service:
12/30/1899
0
0
0
0
0
0
0
Other
Bar and Beverage
Menu
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Menu Total: $
Room Set-Up:
$0.00
$0.00
Beverage and Service Total:

Sub-Total:
Gratuity:
Sales Tax:
Event Total:
$0.00
0.00
0.00
0.00
0.00
5/18/2004
0
yes
0
0
0
0
0
0
0
Home Phone
Work Phone
Fax Number
Email
Selections
Buffet
Hor
Event Date:
Event:
Event
Client
Kitchen Function Sheet

Date:
Contact
Member:
Address
$/Person
d'Ouevre Plated
12/30/1899
0
0
0
0
0
0
0
Room:
Est. Attendance:
Guaranteed:
Time:
Hours of Service:
Est. Cost
Prep List
Other
Target Food
Cost %
Menu
40%
0
$
$
- Beverage and Service Total:

Sub-Total:
Gratuity:
Sales Tax:
Event Total:
Menu Total: $
$0.00
0.00
0.00
0.00
0.00
Special Event Profit and Loss Analysis

Special Event:
Date:
12/30/1899
Sales Breakdown
Number of Adults:
X Price
Number of Children:
#DIV/0!
X Price
#DIV/0!
$0.00
Sub Total
#DIV/0!
Bar Sales
$0.00
Total Sales
#DIV/0!
Tax
#DIV/0!
Total Gratuity
#DIV/0!
Total
#DIV/0!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Payroll Breakdown
Front of House
Name
Back of House
Rate of Pay
Hours
Total
Name
Rate of Pay
Hours
Total
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
Service Payroll
Net Service Payroll %
Kitchen Payroll
#DIV/0!
Total Food and Beverage Payroll

Total Food and Beverage Payroll %
Food Sales
#DIV/0!
Kitchen Payroll %
#DIV/0!
$0.00
#DIV/0!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cost Breakdown
Notes
Food Cost
Number of Adults:
X Cost
$0.00
$0.00
Number of Children:
X Cost
$0.00
$0.00
Per Person Plate Cost
X Cost
$0.15
$0.00
Total Food Cost

Beverage Cost
$0.00
#DIV/0!
Cost @ 40% of Sales
$0.00
Total Beverage Cost
$0.00
Miscellaneous Cost
Table Linen
Entertainment
Rentals
Advertising
Floral
Tickets
Total Miscellaneous Cost
$0.00
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Actual Summary
$
Total Sales
#DIV/0!
Total Payroll
$0.00
#DIV/0!
Total Food Cost
$0.00
#DIV/0!
Total Beverage Cost
$0.00
#DIV/0!
Total COGS
$0.00
#DIV/0!
Total Misc. Cost

Total Profit
$0.00
#DIV/0!
Food Cost Break Down

Item
Notes:
Quantity
Unit
Price
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
Total
Number of Guests
Cost/Person
Menu Price
Food Cost %
Total
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
60
$
$
12.71
0%

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Proposal & Contract

Bar and Beverage

Bar and Service Total:

Please remember that the suggested menus can be changed and

TERMS & CONDITIONS

is needed to reserve your event date of:

FOH Function Sheet

Bar and Beverage

Beverage and Service Total:

Kitchen Function Sheet

- Beverage and Service Total:

Special Event Profit and Loss Analysis

Net Service Payroll %

Total Food and Beverage Payroll

Per Person Plate Cost

Total Food Cost

Total Beverage Cost

Total Miscellaneous Cost

Total Food Cost

Total Beverage Cost

Total Misc. Cost

Food Cost Break Down

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