Convention Planning - Banquet Food Prices - How to Negotiate

Are you new appropriate negotiating banquet prices or have you learnt how hotels think with about negotiating banquet food? What can and is not negotiated during the they are going process? So, what 's been your experience as a conference and Event Planner been if this issue comes up?

Are banquet menus prices absolute? Some are and these can be not.

Remember that hotels make specific money from room cost. The profit margin provides higher. On banquet food a person has a smaller profit margin, so there is less to work with and hotels normally cannot offer discounts unless to assist requests and they genuinely have a reason to pay.

Banquet food pricing is made from three items, food amount of money, staff labor and monetize. Since the food cost and staffing takes up a lot of the banquet price, definitely is hard to ask your Catering Manager in order to lower the price.

However, in terms of hotel is reluctant drop prices, you still require some options. Ask your Catering Manager to order with the Chef and prepare a menu that has less food cost so your accommodation can still maintain their increase earnings, yet allow them to lower the asking price of the banquet item.

I have worked a lot of Chefs and they always have a couple of menu items in their hip pocket that'd work for both their cost together with your budget.

An example of this is usually a banquet for a teenage YMCA group. Banquet menus might run $20 - $30++ for regular beef, chicken or fish items. However, teenagers need to have to be fed and would be happier with spaghetti, required protein amounts sauce, a small moulded salad, plain rolls and even simple dessert (Chef's choice). The food cost for this menu is much lower along with hotel can still make more money and the group can fit cost into their budget.

Another way ended up being ask your Catering in Convention Service Manager to order with the Chef and ask for a simple buffet with Chef's selection of entree, starch and piece of food. This would not keep going for a high powered corporate action, but might work for lunch now you just trying to feed brand new. Again, the Chef can produce his food cost in line and that you will fit something into your meeting budget that should work.

So, are banquet menu prices absolute? Some are and these can be not. Sometimes it is negotiate special food items and pricing to decrease "make it work" for the group and the hotel.

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