Which events made money, and which only looked like they did
Revenue, food cost and labour cost per event, from the numbers already in the system — your menus, your invoices, your shifts. Not a separate thing to maintain.
The event that looked great
The 300-cover gala with the big invoice is often not the profitable one. Four extra staff, a rental bill and a menu with two expensive mains can take a job that looked like your best month down to nothing — and you will not feel it, because the invoice was large.
Seeing it requires food cost and labour cost sitting next to revenue on the same event. That is the whole report.
What it shows
- Revenue, from your invoices rather than your quotes, because quoted and collected are different numbers.
- Food cost, from the menu's recipes at the quantities actually used.
- Labour cost, from the shifts actually rostered at the pay rates on file.
- Per event, and across a period, so a bad pattern shows up before it is a bad quarter.
Honest about the inputs
These figures are only as good as what is in the system. An event with no menu attached has no food cost, and a shift nobody rostered has no labour cost. Where an input is missing the report says so rather than quietly reporting a better margin than you made.
Questions people ask
Where do the numbers come from?
Your own records — invoices for revenue, the event's menu and recipes for food cost, and rostered shifts at their pay rates for labour. Nothing is entered twice.
Can I see profit for a single event?
Yes. Revenue, food cost and labour cost sit together per event, which is where an apparently good job turns out to be a thin one.
Ten minutes gets a real event in — your menu, your prices, a quote you could send. The 14-day trial takes no credit card.