The maximum number of people a venue can safely accommodate, which varies depending on the room layout.
Venue capacity is typically defined in three ways: standing (cocktail), seated theatre-style, and seated banquet-style. A room that holds 300 people for a cocktail event may only seat 150 for a formal dinner. Capacities are set by fire safety regulations and structural limits. Event planners must confirm the correct capacity for their chosen setup before promoting an event or selling tickets.
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.
In-House
Services or equipment provided directly by the venue rather than sourced from external vendors.