The minimum dollar amount a client must spend on food, beverage, or venue hire as a condition of booking.
Minimum spends are set by venues to ensure that events are commercially viable. They are particularly common in restaurant and bar venue hire, where the space is only made available if the group spends above a threshold on food and drink. Minimum spends are usually calculated on consumption rather than per head, and any shortfall may be charged as a fee. Understanding the minimum spend relative to expected guest numbers is essential in the venue assessment process.
BEO
Banquet Event Order — the definitive catering document listing every food, beverage, setup, and service detail for an event.
Canapé
Small bite-sized food items served during a cocktail reception or pre-dinner drinks period.
Cocktail Reception
A standing food and drink service, typically held before a formal dinner or as a standalone social event.
Plated Service
A formal meal service where each guest's dish is individually plated in the kitchen and served by waitstaff at the table.
Buffet
A self-service meal format where food is laid out on a table or station and guests serve themselves.
Family Style
A meal format where shared dishes are placed on the table and guests serve themselves and each other.