A pricing or cost model calculated per attendee — e.g. '$95 per head for a two-course dinner'.
Per head pricing simplifies event budgeting by expressing costs as a single number multiplied by the number of guests. Catering, beverage packages, and venue hire are commonly priced per head. The total cost scales directly with final numbers, which is why accurate headcount management is important. Per head costs must be multiplied by the confirmed (not estimated) final number submitted to the caterer.
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.