Banquet quotes go wrong when one cost gets forgotten, the extra AV setup, the last-minute staff, the decor add-on, and the margin quietly disappears. This calculator adds plate cost, hall rental, staffing and other costs together, applies your target margin, then adds GST for the number you actually send the client.
Final quote = [(plate cost times guests) plus hall rental plus staff plus other costs] divided by (1 minus margin %), with GST added on top.
| Food cost per plate | 450 ₹ |
| Number of guests | 200 |
| Hall / venue rental | 80000 ₹ |
| Service staff cost | 25000 ₹ |
| Other costs (decor, AV, etc.) | 15000 ₹ |
| Target margin % | 25 % |
| GST % | 18 % |
Most banquet operations target 20-30% margin after all direct costs, higher for peak wedding-season dates where demand lets you hold the price, lower for off-season or repeat-corporate bookings where you are competing on rate.
No, only the incremental staff brought on specifically for the event, extra service staff, valet, security. Your regular team's cost is already covered by the restaurant's fixed labor cost, adding it again here would double-count it.
Divide the final quote (after margin and GST) by the guest count, this calculator does that automatically. Just confirm the guest count is a guarantee, not an estimate, since under-guaranteeing is the single most common way banquet margins get eaten.
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