$ f-and-b --menus-counts-guarantees
A meetings manager, on an expertise interview
Menus, counts, guarantees and the money, on every function. Build a menu once, price it once, and let every break, lunch and reception that serves it stay current.
Menus, counts and money, together
Menus as inventory
Breaks, lunches, receptions and galas pull from a catalog of priced products. Update the gallon price for coffee and every break that serves it recalculates.
Counts that travel
Counts live on the function and flow into the sheet the venue sees, the estimate the budget shows and the actual you reconcile against. Change the guarantee once.
Charges and taxes by category
Service charges, admin fees and taxes are configured per category, so a catering line and an AV line are treated differently without a formula to break.
Last year, this year
Duplicate the event, keep the menus and the structure, swap the prices the hotel sent. The summary sheet you used to maintain by hand is the budget area, live.
A Spec Sync builds your first board from one real BEO or function sheet.
“Pholeo allows my team to plan together, no more worrying about breaking a formula and spending hours trying to fix the budget spreadsheet.”
Regina Panza
F&B Lead
Case study · ASIS GSX
“It’s faster. It’s more accurate. And I don’t have to chase the details anymore.”
ASIS International moved GSX’s specs, budget and reconciliation into Pholeo, and ran the show onsite without binders for the first time in fifteen years.
Lauren Koleszar, CMP
Meetings Manager, ASIS International
FAQ
Straight answers. If yours is not here, ask it on the Spec Sync.
As catalog items, priced per person, per gallon or per unit, with their own charges and tax. Enter them once from the hotel’s menu or read them in from the BEO with Event Builder, then add them to any function.
On the function, beside expected and actual. The function sheet the venue sees, the budget estimate and the reconciliation all read the same number.
Yes. Food and beverage is a budget area with its own estimate, subtotal, inclusive total and final, rolled up from the lines, and a cost center can split it further, by day or by function type.
Per category and per venue: percentages and the stacking order, including whether the admin fee is taxed. A new coffee break is right the moment it is added.
Enter the banquet check against the function and the variance shows per line. Consumption notes and photos from the floor sit on the same function, so next year’s guarantee starts from what actually happened.
Dietary needs and notes live on the function and print on the sheet. Pholeo does not manage registration or individual attendee meal choices; it carries the counts and requirements the kitchen needs.
Keep exploring
Share one spec and we will build your first board with you.
