Love the communal aspect. Curious about the economics of this, how do you typically split revenue with the restaurant, and what’s the average ticket price per guest?
5 days before the event we lock the head count with the restaurant. At this point the ticket is non refundable (we allow transfers). Then we pay the restaurant one lump sum. At the event the guests are only responsible for their bar tab (outside the one included drink), we don’t get a cut of that.
Sometimes we have seat minimums we need to hit and eat the cost if we are short (that rarely happens). We don’t allow ordering any other food outside of what’s on our menu.