New event
Event basics
Creating a new event replaces the current active event in this workspace. Products, vendors, clients, menu and estimation assumptions are kept; sales, stock counts and the purchase order start from zero.
Events
New Event
Set up the next event. Creating it makes it the active event; everything else is completed in Event Information.
Total sales
$0.00 Entered event revenueEstimated drinks
7,500 Attendance × drinks per guest
Beverage cost$0.00Cost of goods sold
Target range0Total usage, units
Required liquor
239 Recommended whole bottlesPurchase gap
0units still to buy
Total Opening0
Total Closing0
Operational checks
Stock movement
Opening to COGS
Opening0units
+
Consignment0units
−
Closing0units
=
COGS units0units consumed
Clients
Past Inventory
Closing stock carried over from completed events, by client.
No past inventory yet. Closing stock will appear here once an event has been completed.
Closing stock
Past events
| Client | Event | Event date | Category | Item | Unit | Closing |
|---|
Clients
Client Information
Client and billing details used on the Purchase Order and other documents.
No client selected. Use + Client Info in the side menu to add one.
Client information
Client, billing and person in charge
Events
Event Information
Core event information used throughout planning, purchasing and operations.
Event information
Event and venue
Venue postal code
Enter a Singapore postal code.
Connect OneMap address lookup
No token saved.Schedule
Event timings
Logistics
Delivery & Collection details
Venue operations
Loading and vehicle access
Event contacts
Management and emergency
Site facilities
Power, water, ice and waste
Vendors / Suppliers
Access windows
| Vendor / Supplier | Time between |
|---|
Planning engine
Event estimations
Enter the event assumptions once and derive operational quantities.
Core assumptions
Event demand
Total estimated drinks7,500
attendance × drinks per guestCategory split
100%Consumption ratio
| Category | Ratio % | Estimated servings | Pack/yield | Recommended quantity |
|---|
Required quantities
Estimation snapshot
| Category | Mix | Servings | Required | Unit |
|---|
Liquor split
Required bottles by spirit
100%
| Spirit | Product | Share % | Servings | Calculated bottles | Recommended bottles | |
|---|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | |||
Beer split
Required cartons by product
100%
| Product | Share % | Servings | Calculated cartons | Recommended cartons | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Champagne split
Required bottles by product
100%
| Product | Share % | Servings | Calculated bottles | Recommended bottles | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Soft Drinks split
Required cartons by product
100%
| Product | Share % | Servings | Calculated cartons | Recommended cartons | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Stock reconciliation
Inventory
Count opening stock, record deliveries and consignment, and close the count after the event.
Editable stock ledger
Opening / consignment / closing
| Category | Item | Unit | Opening | Received | Closing | Consumed |
|---|
Cost of goods sold
COGS
Cost the stock consumed at the event. Quantities come from Inventory; unit costs are set here.
Costing ledger
Consumption × unit cost
| Supplier | Item | Category | Unit | Unit cost | COGS qty | COGS amount |
|---|
Items are added and counted in Inventory. COGS qty = opening + received − closing.
Venue deployment
Bar & station allocation
Turn total requirements into practical par levels for each service area.
Bar structure
Service points
Total stations13
sum of active service pointsStaff deployment
Opening team
| Role | Opening | Main | Second | VIP | Balcony |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | 0 | 0 |
Stock deployment
Par allocation by bar
| Item | Unit | Required | Available | Purchase gap | Main | Second | VIP | Balcony | Store |
|---|
Source Data
Vendors & Suppliers Details
Supplier contacts, commercial terms and delivery information for this event.
Event directory
Approved vendors and suppliers
| Company | Contact person | Telephone | Category | Lead time | Payment terms |
|---|
Procurement
Purchase Order
Convert stock gaps into a supplier-ready order.
Purchase Order
| S/N | Product | Volume per Unit | Cost | Quantity | Amount |
|---|
| Subtotal: | $0.00 |
|---|---|
| GST %: | $0.00 |
| Total Amount: | $0.00 |
Source Data
Product List
One card per supplier. Products, categories, suppliers and unit costs come from COGS; pack sizes, pours and trade-deal quantities are maintained here.
Source Data
Bar Misc
Ice, consumables, equipment and logistics that go with the bar, with their unit costs.
Miscellaneous ledger
Quantity × unit cost
| Supplier | Item | Category | Unit | Unit cost | Qty | Amount |
|---|
Seeded from the ERIC PRYDZ bar ops invoice (items 11–25). Quantities are per event.
Source Data
Logic
Maintain the standard operational measures used by event menu serving types.
Standard pour / serving
Menu serving logic
| Serving | Standard measure |
|---|---|
| Glass | ml |
| Bottle | Bottle |
| Shot | ml |
| Champagne glass | ml |
| Servings per mixer can | servings |
| Spillage / wastage per bottle | ml |
Cost logic
Menu cost price per serving
| Rule | Formula | Example |
|---|