Proposal & Contract

Contract Date: 5/18/2004 Event Date:

Contact Event:
Member: 1
Yes No 1
Address
Client

Event
Room:
Home Phone
Work Phone Est. Attendance:
Fax Number Guaranteed:
Email Time:
Hours of Service:

Selections $/Person $ $

Buffet Hor d'Ouevre Plated Other Bar and Beverage

Menu $ -

$ -

$ -

$ - Special Instructions:

$ -

$ -

$ -

$ -

$ -

$ -

$ -

$ -
Menu Total: $ - Bar and Service Total: $0.00
Sub-Total: 0.00
Please remember that the suggested menus can be changed and Gratuity: 0.00
customized if they do not suit your tastes or budget. We would love Sales Tax: 0.00
to do a custom event just for you!
Event Total: 0.00

TERMS & CONDITIONS Total $/Person #DIV/0!

~ At present this proposal/contract is based on the estimated guest count. The estimated price is calculated on these arrangements. If these
arrangements are changed, the price changes.
~ Seven days prior to your event, we will need to have your final guaranteed number of guests. Final guess counts may not be less than 85% of
original estimated guest count, or additional price per person charges will be added. If actual guest count exceeds the guaranteed count, you will
be billed for the actual count. Service will not be provided for more than 4% over the guaranteed count.
~ All excess food and dcor (except where noted) are the sole property of our establishment. We provide enough food so that your event appears
bountiful at all times during your event. With prior arrangement, excess foods may be purchased at a discounted price.
~ We select the finest seasonal ingredients available. We reserve the right to make necessary alterations based upon availability and quality.
~ The date and prices of this estimate are valid for only 14 days without signing agreement and submitting deposit. After that period please contact
our office again to verify that date and time are still available.
~ A 50% Advance Payment is required at the time of signing to hold your event date with the remainder due in full 24 hours before the event.
Advance Payment is non-returnable. If event is canceled more than 30 days from scheduled date, client may be eligible for a partial refund at our
discretion.

Advance Payment of $ - is needed to reserve your event date of: 12/30/99 from 0
Accepted by: Date:
 FOH Function Sheet
Date: 5/18/2004 Event Date: 12/30/1899
Contact 0 Event:
Member: yes
Address 0 0
Client

Event
0 Room: 0
Home Phone 0 0
Work Phone 0 Est. Attendance: 0
Fax Number 0 Guaranteed: 0
Email 0 Time: 0
0 Hours of Service: 0

Selections $/Person $ $

Buffet Hor d'Ouevre Plated Other Bar and Beverage

Menu $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - Special Instructions: $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00

0 $ - $ - 0 $0.00
Menu Total: $ - Beverage and Service Total: $0.00
Sub-Total: 0.00
Gratuity: 0.00
Sales Tax: 0.00
Event Total: 0.00
Room Set-Up:

Special Instructions:
 Kitchen Function Sheet
Date: 5/18/2004 Event Date: 12/30/1899
Contact 0 Event:
Member: yes
Address 0 0
Client

Event
0 Room: 0
Home Phone 0 0
Work Phone 0 Est. Attendance: 0
Fax Number 0 Guaranteed: 0
Email 0 Time: 0
0 Hours of Service: 0

Selections $/Person $ Est. Cost Prep List

Buffet Hor d'Ouevre Plated Other
Target Food
Menu Cost %

40%

0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
0 $ - $ - $ -
$ - $ - $ -
$ -
$ -
$ -
$ -
$ -
0 $ -
Menu Total: $ - $ - Beverage and Service Total: $0.00
Sub-Total: 0.00
Gratuity: 0.00
Sales Tax: 0.00
Event Total: 0.00
 Special Event Profit and Loss Analysis
Special Event: 0 Date: 12/30/1899

Sales Breakdown

Number of Adults: 0 X Price #DIV/0! = #DIV/0!

Number of Children: X Price = $0.00
Sub Total #DIV/0!
Bar Sales $0.00
Total Sales #DIV/0!
Tax #DIV/0!
Total Gratuity #DIV/0!
Total #DIV/0!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Payroll Breakdown

Front of House Back of House

Name Rate of Pay Hours Total Name Rate of Pay Hours Total
$ - $ -
$6.00 $ - $ -
$6.00 $ - $ -
$6.00 $ - $ -
$6.00 $ -
$6.00 $ -
$6.00 $ -
Service Payroll $ - Kitchen Payroll $ -
Net Service Payroll % #DIV/0! Food Sales #DIV/0!
Kitchen Payroll % #DIV/0!

Total Food and Beverage Payroll $0.00

Total Food and Beverage Payroll % #DIV/0!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cost Breakdown Notes

Food Cost
Number of Adults: 0 X Cost $0.00 = $0.00
Number of Children: 0 X Cost $0.00 = $0.00
Per Person Plate Cost 0 X Cost $0.15 = $0.00
Total Food Cost $0.00
Beverage Cost #DIV/0!
Cost @ 40% of Sales = $0.00
Total Beverage Cost $0.00
Miscellaneous Cost
Table Linen $ - Entertainment $ -
Rentals $ - Advertising $ -
Floral $ - Tickets $ -
Total Miscellaneous Cost $0.00
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Actual Summary
$ %
Total Sales #DIV/0!
Total Payroll $0.00 #DIV/0!
Total Food Cost $0.00 #DIV/0!
Total Beverage Cost $0.00 #DIV/0!
Total COGS $0.00 #DIV/0!
Total Misc. Cost $0.00
Total Profit #DIV/0!
 Food Cost Break Down
Item Quantity Unit Price Total
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
Notes: Total $ -
Number of Guests 60
Cost/Person $ -
Menu Price $ 12.71
Food Cost % 0%