Event quotes without running short or overbuying food
Estimate food per guest from past events, build quotes with cost per head and margin, and check leftovers in Google Sheets.
These are examples. Connect the tool your company already uses for the same job, your own system, or any other app through MCP or API.
Needs
- SpreadsheetGoogle Sheets, Excel, Airtable or your own system (MCP or API)
- CalendarGoogle Calendar, Outlook, Calendly, Cal.com or your own system (MCP or API)
The problem and the goal
A team of agents that estimates food per guest from past events, builds a client-ready quote and checks leftovers and shortfalls after every party.
This team estimates how much food and drink each guest needs from your past events and menus, builds the event quote with cost per head, total and margin, and compares what was planned with what was actually consumed after each party. It all runs in Google Sheets, with the post-event check scheduled in Google Calendar so the Leftover Checker can flag what to adjust.
The team in this Circle
Estimates food and drink quantities per guest from past events and the menu
Builds the event quote with cost per head, total and margin, ready to send to the client
Compares planned versus consumed for each event and flags what to adjust in the estimate
Event quotes without running short or overbuying food
How do I estimate food per guest without getting it wrong?
The most reliable starting point is your own event history: how many guests came, which menu was served and how much was consumed. The team uses those sheets to estimate quantities per guest and refines the calculation after every event.
Do I have to give up my Excel spreadsheets?
No. The team works on the event and cost sheets you already have, in Google Sheets. Your files and history stay where they are.
How can I tell whether we ran short or overbought?
With a simple post-event sheet, the Leftover Checker compares planned versus consumed and shows the gap. Over time, those adjustments bring your per-guest estimates closer to how your kitchen actually runs.
