How banquet bookings happen
Banquet enquiries all begin with a date and a guest count, and end with a per-head price that is currently calculated by hand differently for each caller. Availability lives in a paper diary that only the manager reads, so evening and weekend enquiries go unanswered and are lost. Dates are held on verbal promises, deposits arrive late or not at all, and a Saturday evening in season is the most expensive thing a hall can leave empty.
What we build for a banquet restaurant
First, a public availability calendar, which answers the question every enquiry opens with and works at midnight. Second, hall capacity, layouts and real event photography, so a family can judge fit before visiting. Third, a menu package builder by headcount, producing a consistent number rather than a hand calculation. Fourth, online deposits with automatic release of unpaid holds, so the calendar reflects reality rather than optimism.