· 5 min read
How much alcohol do you need for a wedding?
A planning rule of two drinks in the first hour and one per hour after, worked out for 100 guests: bottles of wine, liquor and beer, plus mixers and ice.
Blog
Guides for venue teams
Pricing, planning and running events — written for people who manage venues.
· 6 min read
How to calculate venue capacity: banquet, theater, cocktail, classroom
Divide usable floor area by space per guest for each layout, then check the result against your fire-code limit. A worked example for a 3,000 sq ft room.
· 5 min read
How to price a venue rental: building a rate card by day and season
Set one Saturday peak rate, scale it by day of the week and season, then test the lowest price against your costs. A worked rate card with real numbers.
· 6 min read
How to write a venue cancellation policy clients understand
State refund steps by days before the event, say what happens to the deposit, and cover date and guest-count changes in plain words. A worked example.
· 6 min read
Service charge vs gratuity vs sales tax: what venues must explain
Service charges, gratuities and sales tax look similar on a bill but are treated differently. What to explain to clients, with a worked example and sources.
· 6 min read
Venue deposits and payment schedules: structures and how to choose
Most venues take a deposit at signing, one or more installments and a final balance before the event. Common structures, a worked schedule, and how to choose.
· 5 min read
What is a BEO? The banquet event order explained (free template)
A BEO (banquet event order) is the one-document plan your whole team works from on event day. What it contains, how to write one, and a free template.
· 5 min read
What is a food and beverage minimum, and how to set one
A food and beverage minimum is the least a client must spend on catering to book your space. How to set one from expected spend, with a worked example.