Can you negotiate a food and beverage minimum?

Now you can do a basic negotiation. Hotels like their staff to keep working, so when you pay the rent, they make more money with it, it's a profit margin of 100%, which all hotels are happy to get, but it's a bit annoying for them if you don't organize any food and drink events, because all the members of the team are paid, they don't come to work, they don't get paid and they don't accumulate hours if they're not on the floor helping to take care of food and drink. We recently hired a new client and were analyzing her event's food and drink costs, her hotel bill, and how she was spending money on her live events. It's not about offering them a large amount of food, but simply about snacks in the staff's office that they can carry, coffee and tea, or a small-scale lunch buffet to make it easier for them to eat.

What confused the mother is that the actual minimum quantity is not as relevant as what the food on the menu costs. You might be thinking that a minimum of food and drink for an event means you have to serve breakfast, lunch, and dinner three times a day, but I'm not trying to convince you to serve them all your meals. Multiply all that, look at the combined amount of food and drink you would spend, and then I like to recommend, especially if you're new to this, subtracting 20% just to have a comfortable margin between what, realistically, you think you're going to spend and what you'll have to spend in that case at least on food and drink. So if you can do it in a way that allows you to make your attendees happier and saves you money, why wouldn't you? I think that's because, from the hotel's point of view, most of our event organizers don't fully understand how the food and beverage costs of live events work.

Those that occur when hosts plan their events and those that cost them a lot of money, for example, rooms, room wear and tear, and food orders per person. I just want to remind you that if you're thinking about planning your next event, you haven't yet committed to the hotel contract and you're not going to pay the rent, it's best to negotiate a fixed minimum of 26 billion pounds. Most organizers strive to negotiate it (or try to eliminate it altogether), even if the actual budget for catering the meeting clearly exceeds the minimum stipulated in the contract. These are the steps I recommend to focus on how to spend food and drink and how to negotiate a minimum.

And in fact, the profit margin on food and drink is quite good, so it's a small compensation, so they're willing to trade it for rent in almost every case. I recently spoke to a mother who was very happy with herself to negotiate the reduction of the food and drink minimum at her hotel.

Leave Message

Required fields are marked *