1. Create your staff roles and equipment first under Catering > Proposal Settings > Labor & Equipment (each has a category Labor or Equipment, a rate per hour and a cost per hour).
2. On the proposal, in the Labor & Equipment card click the add button to open Select a Labor or Equipment Expense. Search, sort or filter by category, then set Rate, Quantity and Number of Hours for each item you want.
3. Click Save Expenses, then Save the proposal.

Rules confirmed in the save logic: a line is only kept if Quantity > 0 and — for category Labor — Number of Hours > 0 (for category Equipment the hours check is skipped). Equipment's hours are always stored as 1 regardless of what you enter, so it is billed as quantity × rate. The line total is quantity × hours × rate. Each row has a Hide on Customer BEO toggle so internal staffing lines don't print on the customer's BEO. The profit margin shown in Totals compares your rate with the item's cost per hour.