Event Information
βΎ
Walnut Grill β On-Premise
Sunset Room
Lindbergh Room
Main Dining Room
Outdoor Patio / Terrace
Full Restaurant Buyout
Walnut Catering Partner Venues
Butterfly House
Fast Lane Classic Cars
Five Oaks on Warson
Foundry Art Centre
Longview Farm House
Marry Me Cottage
O'Day Lodge
Quail Ridge Lodge
Stone House of St. Charles
The Venue at Wildflower Ridge
Vue 17
Water's Edge Banquet Center
Other
Other / Custom Venue
Event Timeline
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* OT is calculated from Staff Arrival to Breakdown Complete. Events over 7 total hours incur $25/hr per staff member (billed in 15-min increments).
Client Information
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Dinner Packages
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Select one or more packages with individual guest counts. 50-guest minimum per package. Buffet Station Attendants are included for events of 100+ guests; a $3.50/attendant fee applies for events under 100 guests.
β
Starters & Bar Only
No dinner buffet. Cocktail/reception format.
$0 /pp
Guests
β
Pasta & Salad Buffet
Pasta, salad, garlic bread, dessert.
$20.95 /pp
Guests (min 50)
β Min 50 guests
β Exceeds total headcount
β
Chicken Spiedini
Chicken spiedini, pasta, salad, bread, dessert.
$22.95 /pp
Guests (min 50)
β Min 50 guests
β Exceeds total headcount
Popular
β
Premier Dinner Buffet
2 entrees, sides, salad, bread, dessert.
$27.95 /pp
Guests (min 50)
β Min 50 guests
β Exceeds total headcount
β
Chef's Selection Buffet
Premium chef-curated entrees, full sides, salad, dessert.
$34.95 /pp
Guests (min 50)
β Min 50 guests
β Exceeds total headcount
Dietary & Special Meals
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Enter counts for each requirement. These appear on the production sheet.
Vegetarian
guests
Vegan
guests
Gluten-Free
guests
Nut Allergy
guests
Dairy-Free
guests
Halal
guests
π§ Kids Meals
Number of Kids Meals
meals
Starters & Hors d'Oeuvres
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Set guest counts per item individually. Minimum 25 guests per item.
Bar Service
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All packages include a licensed bartender. $300 setup & licensing fee. 50-guest minimum.
+ High Noon Seltzers $1.00/pp
Staff Schedule & Charges
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Staff charges are flat per-event rates (not hourly), valid for events up to 7 hours total (staff arrival through breakdown).
Ratios β Buffet: 1 service staff/20 guests Β· Sit-Down: 1/15 guests Β· Buffet Servers: 1 per 2 buffet items Β· Full Bar: 1 bartender/50 guests Β· Beer/Wine: 1/75 guests.
Ratios β Buffet: 1 service staff/20 guests Β· Sit-Down: 1/15 guests Β· Buffet Servers: 1 per 2 buffet items Β· Full Bar: 1 bartender/50 guests Β· Beer/Wine: 1/75 guests.
| Role | Staff Name | Count | Rate (per event) | Cost | Notes |
|---|
Staffing Cost Summary
Base Staffing (per event rates)
$0
Total Staff Members
0
Event Duration (Arrival β Breakdown)
β
Overtime Hours (over 7 hrs, in 15-min increments)
None
Overtime Cost ($25/hr Γ staff count)
$0
Total Staffing
$0
Equipment Checklist
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Serving Supplies & Smallwares
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Forks, knives, and plates auto-calculate at guest count + 30%. Adjust as needed.
Forks
Guests +30%
Knives
Guests +30%
Dinner Plates
Guests +30%
Mini Plates (Hors d'Oeuvres)
Manual
Sterno / Fuel
Manual
Serving Utensils (sets)
Manual
Passing Trays
Manual
Large Trays
Manual
Small Round Trays
Manual
Linen
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Add each linen item separately so you can track different colors and quantities. Use the summary chips at the bottom to verify before exporting.
| Qty | Type | Color | Source |
|---|
Glassware & China
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Glassware is rented β add the rental cost per unit for each type selected. This adds to the invoice total.
| Type | Qty | Source | Cost/Unit ($) | Line Total |
|---|
Rental Total: $0
Vendor Coordination
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Pricing & Invoice
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| Description | Guests/Qty | Unit Price | Subtotal |
|---|
Notes
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Click "Preview BEO" in the sidebar to generate the preview.