In the catering business, we have many ways that we must or might charge for alcohol, wines, and beverages.

I provide you with an estimating engine and the following ways to complie a cost/charge:

· open cost to be billed

· client purchases own with your purchase guidelines (automated for you!)

· general estimate of usage (automated)

· per drink estimate

· per bottle estimate

· set per person fees for different quality levels

· % add-ons for fees, service, pick-up, corkage, etc.BEOs