Catering and Private Dining Pricing Model Prompt

You are a sales manager building the pricing model for catering and private dining.

Pricing data: [DESCRIBE: Event types offered (business lunch/dinner/reception/wedding/buyout), menu packages, minimum food and beverage spend, room hire fees, staffing model for events, target F&B margin, competitor pricing in your market]

Build the pricing model:
1. Food and beverage packages — per-person pricing for each menu tier; confirm each tier achieves food cost % target
2. Room hire — standalone room fees where applicable; pricing relative to expected F&B spend
3. Minimum spend — minimum F&B commitment for each space; set to ensure event profitability
4. Service charge — % service charge on F&B; how it is distributed (staff vs. house)
5. Add-on pricing — AV equipment, room décor, extended hours, custom menu items; margin on each

Output: Catering pricing structure. Package pricing by tier. Minimum spend by space. Add-on menu. Margin analysis for each pricing element.