Banquet event order

How it works

1. 1 Put in the date, the times, the guests and who booked it, then pick the room and how it's set.
2. 2 Lay out the run of the night, from set-up to the room being clear. Kitchen steps become fire times.
3. 3 Write the menu, with how many of each choice and what's in each dish.
4. 4 Add every guest's dietary need and see a safe dish for each course, or the gap to fill.
5. 5 Print the client copy to sign, the kitchen sheet and the floor sheet.

Free, with no account. Everything is worked out on this page: your events, clients, menus and prices are never sent to us or put in a link. Remember keeps them on this device, and only while it's on. A backup file lets you move them to another device.

Good to know

How does the allergy check work?

You mark what's in each dish from Health Canada's priority food allergens, plus gluten and added sulphites, and whether it's vegetarian or vegan. Each guest's need is checked against every course. It only sees what you mark, and can't see cross-contact in the kitchen: confirm every dish with your kitchen.

What about halal and kosher?

Those depend on where the food comes from and how it's prepared, which a list of ingredients can't show. The tool marks those guests so you can check with your kitchen and suppliers.

How is the bill worked out?

The menu and bar per guest, the room fee and extras, then your service charge on food and drink and tax on the lot. A host bar tab shows at its limit. A set service charge is usually taxable, a tip the guest chooses isn't (verify with your accountant).

Whose terms go on the client copy?

Yours, in your words. The tool doesn't write deposit or cancellation terms for you. The run of the night and the courses it starts with are a starting point, not a rule. This is guidance, not legal, tax or food-safety advice.