Banquet Event Order (BEO) Pricing Calculator
Calculate the complete cost of a banquet event including food & beverage, staffing, rentals, service charges, and taxes.
Guest & Event Details
Food & Beverage
Staffing
Rentals & Venue
Service Charge & Tax
Formulas Used
F&B Total = (Food Per Person + Beverage Per Person) × Guests
Staffing Total = (Servers × Server Rate + Bartenders × Bartender Rate) × Event Hours + Captain Hours × Captain Rate
Rentals Total = Room Fee + Linen + AV + Other Rentals
Pre-Service Subtotal = F&B Total + Staffing Total + Rentals Total
Service Charge = Pre-Service Subtotal × (Service Charge % ÷ 100)
Taxable Base = F&B Total + Rentals Total [+ Service Charge if applicable]
Sales Tax = Taxable Base × (Tax Rate % ÷ 100)
Grand Total = Pre-Service Subtotal + Service Charge + Sales Tax
Cost Per Person = Grand Total ÷ Number of Guests
Assumptions & References
- Service charges (gratuity) in the U.S. hospitality industry typically range from 18%–24% of the pre-service subtotal (National Restaurant Association, 2023).
- Sales tax applicability varies by state and jurisdiction; food and beverage are commonly taxable while labor/staffing wages may be exempt — consult your local tax authority.
- Staffing hours include setup and breakdown time; the event duration input should reflect total on-site hours for servers and bartenders.
- Captain/supervisor hours may differ from server hours and are entered separately.
- Industry standard server-to-guest ratio: 1 server per 10–20 guests for plated dinners; 1 per 25–30 for buffets (NACE — National Association for Catering and Events).
- Bartender ratio: 1 per 50–75 guests for open bar events (NACE guidelines).
- Room rental fees, AV, and linen costs are fixed charges not dependent on guest count.
- This calculator provides estimates; final BEO pricing should be confirmed with your venue or catering manager.