Services or equipment provided directly by the venue rather than sourced from external vendors.
Many venues — particularly hotels and conference centres — provide in-house AV, catering, furniture, and other services. Using in-house services can simplify logistics and reduce vendor management, but in-house costs are sometimes higher than external alternatives, and quality can vary. Some venues require clients to use their in-house suppliers exclusively or charge a fee if external suppliers are brought in.
FOH
Front of House — the guest-facing areas of a venue and the staff who work in them.
BOH
Back of House — the areas of a venue not visible to guests, used by staff, catering, production, and storage.
Green Room
A private room for speakers, performers, or VIPs to prepare, relax, and be briefed away from the main event space.
Dry Hire
Renting a venue or equipment without any additional services such as catering, staffing, or AV.
Wet Hire
Hiring a venue or equipment with services — such as catering, staffing, or AV — included in the package.
Venue Capacity
The maximum number of people a venue can safely accommodate, which varies depending on the room layout.