Budgets built per head, not per package
Corporate finance teams do not approve moods. They approve numbers with a unit behind them. Every proposal we issue is built per head and then broken into production, food and beverage, entertainment, staffing, transport and management fee, so a procurement reviewer can see what moves if the guest count changes from 180 to 240.
That structure also makes trade-offs visible. Cutting a second entertainment act saves a fixed sum regardless of headcount. Cutting the premium beverage tier saves per head. Moving from plated to live-station service usually saves ten to fifteen percent while improving the room's energy. Clients make better decisions when they can see which lever is which.
Our management fee is stated openly, typically 10 to 15 percent of production cost or a flat fee on smaller jobs. We do not mark up supplier invoices silently and we will share supplier quotations where procurement requires open-book costing.
