MEN IN KITCHEN · EVENT OPERATIONS

MIK Events

Banquet planning, costing, quotes, payments, calendar flags & event files.

Upcoming events

Saved in this browser

Sun

Mon

Tue

Wed

Thu

Fri

Sat

Conflict rules use setup → breakdown time. “Whole Restaurant” conflicts with either floor. A tight-turnover warning appears when the same space has less than a 60-minute gap.

Event record

Status

Event / group name Event type Function date Guaranteed guests Setup starts Guest arrival Event ends Breakdown ends

Location / space

Client & event format

Primary contactEmailService styleSeating style

Host vision / key expectations

Menu & Bar Math handoff

Food sales / client charge ($)

Menu / package description

Bar Math → Event Builder

Enter the projected bar sale and beverage cost from Bar Math. A direct sync hook is scaffolded for the next integration pass.

Bar client charge / projected sales ($)Bar Math estimated beverage cost ($)Bar format

Hosted / cash / consumption

Bar notes

NA beverage planSignature cocktail(s)

Drink tickets

Tickets / guestTicket value ($)Specific / signature drink

Hosted bar limitsLimit details

Room setup, vendors & add-ons

Room setup / guest experience

Vendor responsibilityVendor statusVendor / serviceMIK cost ($)Client charge ($)Markup modeMarkup %

Staffing & labor

Recommended from event choices, but always editable.

Security contract cost ($)Setup crew countCharge client setup / tear-down flat fee

Cost & quote builder

Service/Admin FeeRate %GratuityRate %

Discount typeDiscount ($)

Live quote

DepositCustom value

Payments

DateAmount ($)Method

Google actions use Cloudflare Pages Functions. Until Google credentials are configured, the app will tell you exactly what is missing instead of failing silently.

Backend settings

Flexible by design while MIK learns its banquet operation.

Default food cost %Service/Admin default %Gratuity default %Sales tax %Target gross margin %Client setup flat fee ($)Barback / busser $/hrBartender $/hrServer $/hrHost $/hrSetup / tear-down $/hr

V1 starts food cost at 30% as a working estimate. Replace it when real recipe costing is available.

MEN IN KITCHEN · HARRISBURG