Orders & the BEO editor

Each event's Menu Selections tab holds its order — the line items that become proposals, BEOs, and invoices.

Building an order

Add items or packages from your catalog (or one-off custom lines), set quantities, and reorder freely. Per-person items multiply by the guaranteed guest count automatically.

Money is computed, never typed

Subtotals, tax, gratuity, service charge, and food & beverage minimums (with automatic shortfall lines) are calculated by the same engine everywhere — the editor, documents, guest-facing pages, and reports always agree, to the cent. Rates come from your venue's tax settings and can be overridden per order.

Multiple orders

An event can carry more than one order (for example, separate bar and catering orders). The event's financials roll them up.

Where totals go

The authoritative total for payments is the client-facing document once one exists — see Documents & e-signature. Until then, the order's grand total drives the balance.