Banquet halls
The real margin on every banquet, before and after the day
Weddings, celebrations and corporate lunches with per-head quoting, the true cost of every menu, one service sheet for kitchen and floor, and the actual margin once the event closes.
No card · running in under an hour · from €99/month + VAT
01 — The problem
What happens in almost every banqueting venue
Per-head quotes priced on instinct
The menu price gets set at "same as last year, a bit more". Without a real cost per head, every quote is a bet: some banquets save the month and others sink it, and nobody knows which was which.
Casual staff eat the margin
Extra waiting staff, shifts that run long, one more kitchen porter on the wedding day… The real labour cost only shows up in the payroll at month end, when it can no longer be passed on to anyone.
Kitchen and floor out of sync on the day
The agreed menu is in an email, the timings in a WhatsApp thread and the allergens in the head waiter's memory. Without a single service sheet, every banquet gets improvised twice: once in the kitchen and once on the floor.
Nobody knows which banquet made money
The quarter's revenue looks healthy, but did you earn more on the wedding for 180 or the three celebrations for 60? Without margin per event you can't repeat what works or fix what doesn't.
02 — The tool
A system genuinely built for venues with function rooms
Recipe costing with yield loss and cost per head
Every dish on the menu has its costing with trim and cooking loss, so the cost per head is the real one, not the purchase price. When an ingredient goes up, every menu using it recalculates.
Comparative per-head quotes
Build menu options (Classic, Premium…) with a price per head and a tax breakdown, and send them so the client can compare. With reusable templates a quote takes minutes, not an afternoon.
Banquet event order (BEO) and timeline
One service sheet for kitchen and floor: confirmed menu, allergens, minute-by-minute timings, who's responsible and the set-up checklist. On the day the whole team works from the same page.
Casual staff costed per event
Assign waiting staff, chefs and extra cover to each banquet with their hours and their hourly or daily rate. Labour stops being a month-end surprise and enters the event margin from the start.
Menus and tastings
Manage each celebration's menu and the tastings beforehand: which dishes they tried, what they approved and what changed. The final menu is locked and documented before the big day.
Tax-compliant invoicing and real margin
Invoices with sequential numbering and per-line tax, linked to payments received. When the banquet closes you see revenue, costs and real margin, and can compare it against what you quoted.
03 — How it works
Banquet management in three steps
Load your menus and costings
Register your ingredients with prices and build the costings for your dishes with yield loss. Your wedding, celebration and corporate menus end up with a real cost per head.
Quote and organise each banquet
Create the per-head quote in minutes from templates, confirm the menu after the tasting and generate the service order with timings, staffing and allergens for kitchen and floor.
Close the event and check the margin
Record real costs and staffing, invoice, and compare quoted against actual. You'll know which banquets make money and which need repricing next season.
04 — Dudas
Frequently asked questions
What is SKANDA and what does it do for a banqueting venue?
SKANDA is management software for events and banqueting businesses. It covers the full cycle of a celebration: per-head quoting with menu options, recipe costing with yield loss, tastings, banquet event orders (BEO) with a timeline for kitchen and floor, casual staff costing, invoicing and, at close, the banquet's real margin. The point is that you know how much you earn on each wedding or celebration, not just how much you billed.
How is it different from a restaurant EPOS?
An EPOS is built for day-to-day à la carte service: orders, tables and tickets. A banquet is a different business: it's sold months ahead with a per-head quote, prepared through tastings and a service order, staffed with extra cover and invoiced as a complete event. SKANDA handles that commercial and operational cycle an EPOS doesn't touch, and the two sit side by side: EPOS for the carte, SKANDA for the function room.
Does it work for weddings, celebrations and corporate events?
Yes, that's its natural ground. Each event has its type (wedding, christening, corporate lunch…), its menu with costing, its headcount and its terms. For corporate events with several moments (coffee break, drinks reception, lunch) you can break out each service with its own guest count and price per head. At year end you can see which type of celebration leaves you the best margin.
How long does it take to get running?
Signing up takes about 2 minutes and needs no card. To work properly, most venues load their main menus and costings in the first week; you can import clients and events from a spreadsheet and scan supplier invoices with AI to set up prices without typing. The first full banquet (quote, service order and close with margin) is usually handled within the trial period itself.
Can I try it for free?
Yes. You get a 14-day free trial with every feature and no card required. That's plenty of time to build your menus, quote a real banquet and check the margin. After that, plans start at €99/month + VAT.
Stop running banquets blind
Quote your next wedding or celebration with a real cost per head and check, once it closes, what you actually earned.