Building historical data is imperative to the future planning of events. Collecting information from the banquet staff such as “actual” number of meals served will contribute towards a healthier event budget in future years. It’s as simple as asking the banquet captain in advance to provide a headcount of the number of attendees that have been served or have gone through the buffet line. Banquet staff accomplish this task by knowing the set count of plates or rolled flatware available or they may have staff count heads at smaller events. Despite attendance numbers, you can expect to be billed on the final guarantees provided or the actual
counts, whichever are higher. Building your event’s historical data will indicate trends not only in your attendance numbers but also in your meal counts, which can be quite different. Knowing this data and applying it to your event planning process can offer significant savings for future events.