EP 3: Food Cost for Events – The Largest and Most Misunderstood Cost
EP 3: Food Cost for Events – The Largest and Most Misunderstood Cost
Food cost is usually the biggest expense in an event.
It must be calculated per menu, not estimated.
Important elements include:
- Standard recipes with portion control
- Raw material cost at event-date pricing
- Buffer or contingency percentage (usually 3–5%)
- Complimentary items approved by management
Using banquet recipes instead of restaurant recipes is critical because event portions and plating are different.
Key Message:
If you don’t control food cost, the event controls you.