Banquet Event Order (BEO)/ Event Details: the document that holds all the information pertaining to an event. It is created and edited in TripleSeat by the Director of Events only. It is used to communicate with and confirm event details with the host and front of house/back of house teams at Common House.

Beer and Wine Only Bar: includes 1 standard red wine, 1 standard white wine, 1 standard sparkling wine, and 3 beers. The options are the same as the standard bar options, just without liquor.

BEO Meeting: Weekly meeting between events team, programming, BOH, FOH and concierge to go over details for all upcoming events/programs in the house over a 2-week period.

BOH: Back of house staff including kitchen, pastry, and sanitation teams

Booked/Definite: is a lead that has been converted and has both signed the event contract and paid the event deposit

Cash Bar: event guests pay for their own drinks by card or cash

Closed: is a completed event and all final payments have been received

Cocktail style menu: A food presentation style of multiple server led stations for guests to try multiple different items. Most similar to a buffet, but individual servings are appetizer sized. Can be appropriate for a relaxed wedding reception or other social gathering

Contract: the legal document that lays out our policies and procedures for the client to review and agree to. This document must be signed by the host in order to be considered a booked/definite event

Converted: when a lead comes through (via email, website, phone, etc.) and it’s then added into the TripleSeat calendar

Corporate Meeting: a type of event hosted by a company or organization that has a meeting/presentation component; no alcohol

Corporate Social: a type of event hosted by a company or organization that does not have a meeting/presentation component and typically serves alcohol; but does not have to

Event Binder: Physical three-ring binder kept at the concierge desk with most recent BEOs printed for future events, as well as any printed materials needed for the event (signage, menus, etc.) and a floor plan

Event Revenue: the event subtotal (room rental + food totals + beverage totals + any other charges on the event) + service charge (20% on the food and beverage totals). Or, another way of looking at it is everything except taxes

Family style meals: A food presentation style consisting of platters for all items (protein, veggie, starch) placed in the center of each table for guests to serve themselves

Floorplan: PDF document attached to all BEOs showing where tables, chairs, bar, dessert, A/V should be set-up in the venue.

FOH: Front of house staff including servers, bartenders, concierge, etc.

Guaranteed Guest Count: At the time of contract signing, the guaranteed guest count is no less than 15% of the estimated guest count. For example, 100 guests estimated means the host is responsible for a minimum of 85 guests regardless of RSVP’s, changes, etc. Only the covid clause could trump this.

Internal: notes about the event details that are not visible to the client. They are only visible to Common House teams

Invoice: the document that outlines the cost of the event, when payments are due and what payments have been made

Kitchen Notes: notes about the event details pertaining specifically to the kitchen such as dietary restrictions, food timing, food allergies, specific changes to the menu, etc.

Lead: initial client event inquiry; can also be referred to as new event, inquiry, inquirer or new lead that is added to TripleSeat

Lost/Turned Down: is a lead that does not move forward with booking for any reason

MOD: Manager on duty

Notes: the document that pulls all information for Common House teams to execute an event. This contains all the information that a client can and can not see and is used for BEO and printed in the Events Binder

On-Consumption Bar: one running bar tab throughout the event that our bartenders track. This is added to the host’s final invoice. The bar options for a consumption bar are the same as for a standard bar.

Plated meals: A food presentation style that individually plates single portions of protein, veggie and starch. Typically has a guest count maximum and should always be approved by Chef before confirming with the event host

Premium Bar: includes premium liquors and 1 premium red wine, 1 premium white wine, 1 premium sparkling wine, and 3 beers. This is more expensive than the standard bar

Proposal/Estimate: the document that has basic information about the event and how much it may cost. Sent in the early stages of planning prior to the contract.

Prospect: is a lead that has been converted after a call or tour, but you are unsure if they will book

Setup: the part in the BEO that contains the event timeline, floor plan, AV/tech, and other miscellaneous details that the host can see

Social: a type of event hosted by an individual, not in relation to a business, that is typically for something social and fun; usually serves alcohol, but does not have to

Standard Bar: includes rail liquors and 1 standard red wine, 1 standard white wine, 1 standard sparkling wine, and 3 beers. The standard bar options are also what we use when the bar is on consumption

Tentative: is a lead that has been converted and they have verbally confirmed to you that they are moving forward with booking the event

Ticketed Bar: host purchases a certain number of tickets to be distributed to their guests to use for drink tickets. Ticket cost is dependent on the bar offerings.

Timeline: includes detailed information about an event like start time, end time, VIP guest arrival, food timing, etc.

TripleSeat: event software used at Common House that tracks all leads, prospects, proposals, definite/booked events, etc. The software also houses all signed contracts and all event payments are collected through this system.

Wine dinners: Personalized, small scale multi-course custom dinner with wine pairings that occur in a private room