Types of menus and items

The revenue from a simple menu is broken down into one or more revenue buckets, each of which corresponds with a particular revenue classification. In the Sunday Brunch example above, the entire menu price of $24.95 would be allocated to Food. However, if the menu also included a Mimosa in the total price, the revenue would need to be split into two revenue buckets: Food and Beverage. In this case, you would define one revenue breakdown of $16.95 to Food and another of $8.00 to Beverage.

If a menu's individual revenue breakdowns don't add up to the total menu price, a notification is displayed when the menu is added to a booking event. The user can then use the Revenue Breakdown tab to adjust the breakdowns, as needed.

When calculating the revenue for a simple menu, the actual menu quantity is multiplied by each revenue breakdown. For example, if 20 Sunday Brunches that include a Mimosa are sold, $339.00 is allocated to Food revenue and $160 is allocated to Beverage revenue.

Typically, BEO and banquet check placement is driven by an item's revenue classification. Because a simple menu does not contain individual items, you indicate which section of the BEO and banquet check it should appear in using the Classification field. In the Sunday Brunch example, you would select Food for the menu's Classification. The Rich Description for the menu would then appear in the Food section of the BEO.

Likewise, the menu would appear as a single line item in the related section of the banquet check.

When a detailed menu includes items priced with menu, its revenue must be broken down into the appropriate revenue buckets, each of which corresponds with a particular revenue classification. In the Sunday Brunch menu example, the $24.95 menu price is split into two allocations: $8.00 goes to Beverage (Mimosa) and $16.95 goes to Food.

If a menu's individual revenue breakdowns don't add up to the total menu price, a notification is displayed when the menu is added to a booking event. The user can then use the Revenue Breakdown tab to adjust the breakdowns, as needed.

When calculating the revenue for this type of detailed menu, the actual menu quantity is multiplied by each revenue breakdown. For example, if 20 Sunday Brunches are sold at a booking event, $339.00 is allocated to Food revenue and $160 is allocated to Beverage revenue.

Because the detailed menu consists of individual items, each item's revenue classification determines where the menu name will appear on the BEO. In some cases, the menu name will appear in multiple sections on the BEO with each corresponding item listed below it. This lets the customer and Catering staff know which items belong to the same menu. In the Sunday Brunch example, all the food items would appear in the Food section of the BEO, and the Mimosa would appear in the Beverage section.

While the menu may be split into different sections on the BEO, it should appear as a single line item on the banquet check. Using the Classification field, you can indicate where you want the menu to appear on the printed check.

When entering the revenue breakdown for this type of menu, you only need to include those items priced with the menu. The items sold on consumption have their own individual revenue classification and, therefore, should not be included in the breakdowns you create. In the Sunday Brunch example above, all of the priced with menu items are food so you would only need to create one revenue breakdown, allocating the entire $24.95 to Food. The Mimosa will automatically be attributed to the Beverage revenue bucket.

If a menu's individual revenue breakdowns don't add up to the total menu price, a notification is displayed when the menu is added to a booking event. The user can then use the Revenue Breakdown tab to adjust the breakdowns, as needed.

When calculating the revenue for this type of detailed menu the actual menu quantity is multiplied by each revenue breakdown and the actual item quantity by the item price. This takes into account both the priced with menu items and the on consumption items. For example, if 20 Sunday Brunches and 25 Mimosas are sold on a booking event, $499.00 is allocated to Food revenue (20 * 24.95) and $200 is allocated to Beverage revenue (25 * 8.00).

Because the detailed menu consists of individual items, each item's revenue classification determines where the menu name will appear on the BEO. In some cases, the menu name will appear in multiple sections with each corresponding item listed below it. This lets the customer and Catering staff know which items belong to the same menu. In the Sunday Brunch example, all the food items would appear in the Food section, and the Mimosa would appear in the Beverage section.

While the menu can split into different sections on the BEO, it should appear as a single line item on the banquet check. Each item sold on consumption, however, should appear as its own line item because it is charged for separately. Using the Classification field, you can indicate where you want the menu, along with its a la carte items, to appear on the printed check.

When entering the revenue breakdown for this type of menu, you only need to include those items priced with the menu. This includes choice group items. Because a la carte items have their own revenue classifications, they should not be included in the breakdowns you create. In the Sunday Brunch example above, all of the priced with menu items are food so you would only need to create one revenue breakdown, allocating the entire $24.95 to Food. The Mimosa will automatically be attributed to the Beverage revenue bucket.

If a menu's individual revenue breakdowns don't add up to the total menu price, a notification is displayed when the menu is added to a booking event. The user can then use the Revenue Breakdown tab to adjust the breakdowns, as needed.

When calculating the revenue for this type of detailed menu, the actual menu quantity is multiplied by each revenue breakdown and the actual item quantity by the item price. This takes into account both the priced with menu items and the items sold on consumption. For example, if 20 Sunday Brunches and 25 Mimosas are sold on a booking event, $499.00 is allocated to Food revenue (20 * 24.95) and $200 is allocated to Beverage revenue (25 * 8.00).

Because the detailed menu consists of individual items, each item's revenue classification determines where the menu name will appear on the BEO. In some cases, the menu name will appear in multiple sections on the event order with each corresponding item listed below it. The menu name is repeated to indicate to the customer and Catering staff that the various items are part of the same menu.

While the menu can split into different sections on the BEO, it should appear as a single line item on the banquet check. Each item sold on consumption, however, should appear as its own line item because it is charged for separately. Using the Classification field, you can indicate where you want the menu, along with its a la carte items, to appear on the printed check.

All the items on a bar menu are charged for individually; therefore, their revenue classifications are used to attribute revenue to the appropriate revenue buckets (typically Beverage). Revenue breakdowns are not needed for bar menus.

When calculating the revenue for a bar menu, the actual item quantity is multiplied by the item price. Any revenue from child revenue classifications (for example, Carbonated Beverage) is rolled up into the parent classification.

Because the bar menu consists of individual items, each item's revenue classification determines where they will appear on the BEO. Any child revenue classifications (Carbonated Beverage) will appear in the event order section assigned to the parent classification (Beverage).

Using the Classification field, you can indicate where you want the bar menu to appear on the banquet check. Each item will appear as a separate line item on the check.

Because the event host does not pay for a cash bar, that menu should be hidden on the banquet check.

• If your property sells cash and host bars, you need to create one of each item for both bars. For example, you will have a Beer item for cash bars and a Beer items for host bars. This allows for correct pricing and taxing on both bars. It also allows you to specify the visibility of each bar on customer documents while still reporting on them internally. (For example, cash bars are typically not displayed on the banquet check.)
• Assign each item the appropriate revenue classification for the bar.
• Select Per Person as the Quantity Calculation for each item.
• Enter the Estimated Consumption % for each item. For example, you might forecast that 25% of event attendees will drink Domestic Beer, 20% will drink Imported Beer, 30% will drink Domestic Wine, and 25% will drink Imported Wine.
• For cash bar items, select the following check boxes: Hide Quantity on BEO, Hide Price on BEO, and Do Not Print on Banquet Check.
• For host bar items, select the Hide Quantity on BEO check box.

• Select Not Calculated as the Quantity Calculation for the menu.
• Assign the menu the appropriate bar revenue classification.
• For cash bar menus, select the Hide Quantity on BEO, Hide Price on BEO, and Do Not Print on Banquet Check check boxes.
• For host bar menus, select the Hide Quantity on BEO check box.
• Using the Menu Items section, select each item or choice group for the menu and then clear the Price with Menu check box.