Types of menus and items
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The following types of menus and items can be created and added to events. See each description below to learn about revenue allocation and BEO and banquet check placement.
Items
An item can be sold individually or as part of a detailed menu. For example, your property might sell cake by the slice or as part of a dessert choice group on a dinner menu.
The item's revenue classification controls where the revenue is allocated, and the section of the BEO and banquet check where the item displays.
Simple menus
A simple menu is a standard offering that does not include any choices or items sold on consumption. For example, a brunch menu for 25.00 per person always includes certain foods and non-alcoholic beverages. When you create a simple menu, you need to enter the details in the Rich Description field on the New Item page.
Revenue allocation
The revenue from a simple menu is divided into one or more revenue categories, each of which corresponds with a particular revenue classification. In the brunch example above, the entire menu price of 25.00 is allocated to Food. However, if the menu includes an alcoholic beverage, the revenue is divided into two categories: Food and Beverage. In this case, you might allocate 17.00 to Food and 8.00 to Beverage.
A menu's price needs to match the sum of the revenue breakdowns. This ensures correct taxing on the banquet check and accurate revenue reporting. The Revenue Breakdown tab can be used to adjust the breakdowns as needed.
BEO and banquet check placement
Detailed menus
A detailed menu is built by grouping existing items or choice groups together. The following scenarios describe the different ways a detailed menu can be built.
All items priced with menu
This detailed menu is built by grouping together several different existing items. While many of these items can be sold on consumption outside of the menu, their individual prices are not used to calculate the menu revenue. Instead, the items are included in the total menu price. For example, a brunch menu for 25.00 per person always includes certain foods and non-alcoholic beverages.
Revenue allocation
When a detailed menu includes items priced with menu, the revenue needs to be divided into the appropriate revenue categories each of which corresponds with a particular revenue classification. In the brunch example above, the entire menu price of 25.00 is allocated to Food. However, if the menu includes an alcoholic beverage, the revenue is divided into two categories: Food and Beverage. In this case, you might allocate 17.00 to Food and 8.00 to Beverage.
A menu's price needs to match the sum of the revenue breakdowns. This ensures correct taxing on the banquet check and accurate revenue reporting. The Revenue Breakdown tab can be used to adjust the breakdowns as needed.
BEO and banquet check placement
Because the detailed menu consists of individual items, each item's revenue classification controls where the menu name displays on the BEO. Sometimes, the menu displays in multiple sections with each corresponding item listed below the name. This informs the customer and catering staff which items belong to the same menu. In the brunch example, all the food items might display in the Food section, and the alcoholic beverage might display in the Beverage section.
While the menu might display in different sections on the BEO, it displays as a single line item on the banquet check. You can use the Classification field to indicate where the menu displays on the printed check.
Some items priced with menu
Detailed menus can also have items that are not included in the menu price. For example, a dinner menu consists of an appetizer, main course, and dessert for 50.00 per person. This menu also includes the option to purchase an alcoholic beverage for 8.00 per drink. While the food items are priced with the menu, the alcohol is not. Also, the quantity of alcoholic beverages sold might not be the same as the quantity of meals sold.
You can build this type of menu by adding items, both priced with menu and sold on consumption, in the Menu Items section.
Revenue allocation
The revenue breakdown for this type of menu only includes the items priced with the menu. The items sold on consumption have their own revenue classification. In the dinner example above, all the items that are priced with menu are food. So, you only need to create one revenue breakdown, allocating the entire 50.00 to Food. The alcoholic beverage is automatically allocated to the Beverage revenue classification.
A menu's price needs to match the sum of the revenue breakdowns. This ensures correct taxing on the banquet check and accurate revenue reporting. The Revenue Breakdown tab can be used to adjust the breakdowns as needed.
BEO and banquet check placement
Because the detailed menu consists of individual items, each item's revenue classification controls where the menu name displays on the BEO. Sometimes, the menu displays in multiple sections with each corresponding item listed below the name. This informs the customer and catering staff which items belong to the same menu. In the dinner example, all the food items might display in the Food section, and the alcoholic beverage might display in the Beverage section.
While the menu might display in different sections on the BEO, it displays as a single line item on the banquet check. Each item sold on consumption, however, needs to display as its own line item because the item is sold separately. You can use the Classification field to indicate where the menu, along with the a la carte items, display on the printed check.
Menu with choice groups
A choice group is a set of items the meeting planner can choose from to complete the menu. For example, a dinner menu consists of an appetizer, main course, and choice of dessert for 50.00 per person. This menu also includes the option to purchase an alcoholic beverage for 8.00 per drink. When selecting the menu for a booking event, the meeting planner can choose to offer guests one of the available desserts. Both the food items and the dessert choice group are included in the menu price. The alcoholic beverage is sold on consumption and is priced outside of the menu. Also, the quantity of alcoholic beverages sold might not be the same as the quantity of meals sold.
You can build this type of menu by adding individual items and choice groups in the Menu Items section.
When you create this type of menu in Setup, the choice group options do not display. They display when users add the menu to a booking event.
Revenue allocation
The revenue breakdown for this type of menu only includes the items priced with the menu. This includes the choice group items. The items sold on consumption have their own revenue classification. In the dinner example above, all the items that are priced with menu are food. So, you only need to create one revenue breakdown, allocating the entire 50.00 to Food. The alcoholic beverage is automatically allocated to the Beverage revenue classification.
A menu's price needs to match the sum of the revenue breakdowns. This ensures correct taxing on the banquet check and accurate revenue reporting. The Revenue Breakdown tab can be used to adjust the breakdowns as needed.
BEO and banquet check placement
Because the detailed menu consists of individual items, including your choice group selections, each item's revenue classification controls where the menu name displays on the BEO. Sometimes, the menu displays in multiple sections with each corresponding item listed below the name. This informs the customer and catering staff which items belong to the same menu. In the dinner example, all the food items might display in the Food section, and the alcoholic beverage might display in the Beverage section.
While the menu might display in different sections on the BEO, it displays as a single line item on the banquet check. Each item sold on consumption, however, needs to display as its own line item because the item is sold separately. You can use the Classification field to indicate where the menu, along with the a la carte items, display on the printed check.
All items sold on consumption
You can build this type of detailed menu when you want to sell all items individually without a menu price. This is most often used for host and cash bars, as they consist of items priced on consumption. These menus are created to manage various items, and the individual prices, in one location. Each of these items is sold on consumption, so you do not need to specify a quantity calculation or price for the menu itself. The actual quantity of beverages consumed is recorded throughout the booking event. If the menu is a host bar, a total can be presented to the host at the end of the event. Host bar items are often exclusive of taxes, gratuity, and administrative charges.
A bar menu can also consist of choice groups that the meeting planner can choose specific beverages from to offer guests during the booking event.
When you create this type of menu in Setup, the choice group options do not display. They display when users add the menu to a booking event.
Revenue allocation
Because all items on these menus are sold individually, their revenue classifications are used to allocate revenue to the appropriate revenue categories. Revenue breakdowns are not needed for bar menus.
BEO and banquet check placement
Because the bar menu consists of individual items, each item's revenue classification controls where it displays on the BEO. Any child revenue classifications display in the event order section assigned to the parent classification.
You can use the Classification field to indicate where the menu displays on the printed check.
At a cash bar, guests pay for the drinks they consume, so the cash bar does not need to be included on the banquet check. At a host bar, however, the host of the booking event pays for the drinks, so a detailed banquet check is necessary.
Additional information for creating menus sold on consumption
- Using the Menu Items section, select each item or choice group for the menu and then clear the Price with Menu checkbox.
- Select Not Calculated as the Quantity Calculation for the menu.
- Assign the menu the appropriate revenue classification.
- For cash bar menus, select the Hide Quantity on BEO, Hide Price on BEO, and Do Not Print on Banquet Check checkboxes.
- For host bar menus, select the Hide Quantity on BEO checkbox.
Additional information for items in menus sold on consumption
- If your property sells cash and host bars, you need to create one of each item for both bar types. For example, you might have a Beer item for cash bars and a Beer item for host bars. This allows for correct pricing and taxing on both bars. It also allows you to control how each bar menu displays on customer documents while still reporting on them internally.
- Assign each item the appropriate revenue classification for the menu.
- Select Per Person as the Quantity Calculation for each item.
- Enter the Estimated Consumption % for each item.
- For cash bar items, select the Hide Quantity on BEO, Hide Price on BEO, and Do Not Print on Banquet Check checkboxes.
- For host bar items, select the Hide Quantity on BEO checkbox.
Text items
Text items are used to add notes and instructions to event orders. Examples can include a policy clause or special serving instructions for a menu.
A text item's revenue classification controls the section of the BEO where the item displays. For example, alcohol policy clauses can display in the Beverage section, and serving instructions can display in the Food section. If you do not want the text item to print on the BEO, you can hide it.