Per-guest menu costing
Build every dish from its ingredients and yields and the platform computes cost per guest. Change the headcount or a supplier price and the menu cost recalculates, along with the sale price and target margin.
Catering
Cost the menu, know the margin before you say yes
miEventto is the catering software for banquet companies that want to stop quoting on instinct. Cost the menu per guest from real ingredient prices, calculate how much china, glassware and furniture the headcount requires, issue purchase orders to your suppliers and see the event margin before you accept the job. When the service is over, compare budget against what you actually spent — ingredients, staff, transport, breakage — and know in numbers whether that client, that menu and that season are worth repeating.
How miEventto transforms a catering company
The features catering and banquet companies use most to cost menus and protect their margin.
China and furniture inventory
Track base plates, cutlery, glassware, linens, tables, chairs and chafers with stock levels, per-event checkouts and returns to the warehouse. You know what you must rent before committing to the service.
Supplier purchase orders
Turn the menu's ingredient list into purchase orders by supplier, with prices, delivery dates and payment status. All event spending is recorded against the same job number.
Real profit per event
Compare budget against executed spend per event: ingredients, waitstaff, kitchen, transport and rentals. The profit report shows which type of banquet makes money and which only makes work.
All included
One platform to manage catering without hiring 10 different tools.
- Recipe book with ingredients, yields and waste
- Quotes with multi-course menus priced per guest
- Production and packing lists per service
- Payroll for waitstaff, kitchen and captains per event
- Fleet control for moving equipment and food
- CFDI 4.0 invoicing from the approved quote
- Profit reports by event, client and season
Quoting catering from memory is quoting blind
In banquets the per-guest price looks like a simple number, but behind it sit a recipe, a portion yield, expected waste and an ingredient price that moves every season. Many caterers quote using last year's cost and discover the problem when the supplier invoices arrive. miEventto stores the cost of every ingredient and propagates it to each dish that uses it, so updating the price of shrimp or oil automatically recalculates every menu containing it. The quote you send already carries the margin you decided on, not the one you ended up with by accident.
China and furniture are costs too
A 400-guest service is not only eaten, it is served. Base plates, main plates, dessert plates, water glasses, wine glasses, cutlery, linens, tables, chairs and chafers all have to be counted leaving the warehouse and counted coming back. miEventto tracks china and furniture inventory with per-event checkouts, so you immediately know how much you have, how much you must rent from a third party and how much was broken during service. Missing pieces are recorded against the event, so breakage stops being a month-end mystery.
Supplier purchasing without loose lists
Once the headcount is confirmed, miEventto turns the menu's recipes into a consolidated ingredient list and splits it into purchase orders by supplier: dry goods, meat, seafood, produce, beverages and disposables. Each order carries its agreed price, delivery date and payment status, and all spending stays tied to the event job number. Financial close for the banquet no longer depends on gathering receipts: the comparison between quoted and purchased is ready on the day of service.
Staff, transport and service day
The cost of a banquet is completed by people and trucks. In miEventto you record the staff assigned to each event — captain, waiters, kitchen, dishwashing, setup — with schedule, pay and notes, and the payroll module consolidates what is owed per service. The fleet module controls which vehicle moves equipment and food, with departures, returns and maintenance. On event day, the production list and the packing list print straight from the platform so nothing is left behind in the kitchen.
After the event: margin, invoice and the next sale
Once service ends, miEventto compares budget against execution and calculates the event's real profit, broken down by ingredients, staff, rentals and transport. The client's CFDI 4.0 invoice is stamped from the same approved quote, with no need to retype tax details. And because the CRM keeps the client's full history — previous menus, headcounts, objections, anniversary dates — the sales team knows when to call back and with what proposal, instead of restarting the conversation from scratch every year.
Frequently asked questions
How does miEventto calculate the per-guest cost of a catering menu?
miEventto calculates cost per guest from the recipe book: each dish is built from its ingredients, yields and expected waste, and the system totals the cost per cover. When you update an ingredient price, every menu using it recalculates automatically, along with the sale price and target margin. The quote you send reflects today's cost, not last season's.
Does miEventto track china, glassware and furniture inventory?
Yes, miEventto tracks china, glassware, linens, tables, chairs and kitchen equipment with stock levels and per-event checkouts. Once the headcount is confirmed you know how many pieces you need, how many you have and how many must be rented from a third party. Broken or missing items are recorded against the event so breakage is documented.
How much does miEventto cost for a catering company?
miEventto costs from 29 USD per month on Starter, 79 USD on Pro and 199 USD on Business, and a catering company with a kitchen and a sales team usually runs on Pro or Business. Every paid plan includes all twelve modules, among them costing, inventory, purchasing, staff payroll and invoicing; what changes is the number of users and the monthly volume of events, quotes and invoices. Annual billing equals ten monthly payments, so two months are free.
How long does miEventto take to implement, and can I migrate my recipes from Excel?
miEventto is implemented the same day and has no setup fee. You can import clients, ingredients, china inventory, suppliers and quotes from Excel or CSV files with a wizard that lets you map every column before confirming. Most catering companies load their priced ingredient list first and then build menus on top of it.
How many users does miEventto include, and does it issue CFDI 4.0 for banquets?
miEventto includes 1 user on Starter, 5 users with roles on Pro and unlimited users on Business, and issues Mexican CFDI 4.0 invoices on every paid plan. The invoice is generated from the approved banquet quote using the client's tax ID, CFDI usage code and tax regime already on file. Roles let the kitchen see the production list without accessing costs or margins.
Does miEventto work without internet in the kitchen or at the banquet site?
miEventto is a cloud platform and needs an internet connection to sync service data in real time. In kitchens or venues with poor signal a mobile hotspot is enough, because lookups use very little bandwidth. As a backup, the production list, the packing list and work orders can be printed as PDFs before leaving for the event.
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