The standard event venue London – that is, a venue that accepts corporate bookings for evening or special events within a normal range of sizes – may provide a range of catering services, or allow third party catering services to ply their trade within its walls. The final choice of venues made by an event organiser might to an extent be formed by his or her options in this field.

There are essentially two levels of basic catering or food service, which may be considered to have a number of sub-categories. The first level is “stand up” food and drink – that is, any catering service or package that provides snack food or buffet food, but which does not set out tables and chairs for seated eating.

The second level, naturally enough, is seated catering – and may be defined as any circumstance in which chairs and tables are used to facilitate either eating or drinking during an event.

Clearly, seated eating takes up a lot more space than standing catering; and the capacity of a venue may be changed dramatically according to whether guests are required to sit or to stand. Thus, a largish venue for standing guests may be transformed into a much more intimate venue for seated guests. Conversely, where tables and chairs are removed, what appears to be a small venue can open out to accommodate a significant extra number of people.

From the point of view of an event organiser, the choice between standing and seating is not just a question of how many guests he or she wishes to feed or entertain. Simply speaking: some events require a formal meal, others don’t. It would be a rare product launch indeed, for example, which needed a three course dinner. Indeed, it is a rare product launch that requires anything beyond basic snacks and free wine.

An awards ceremony, on the other hand, or a company celebration for a specific milestone, may specifically require that a formal meal is part of the proceedings. As such, the two initial considerations for an event organiser must be the number of people invited to an event, and its purpose – by these two yardsticks, he or she is able to dictate the size of venue required. Where 300 people seated are needed, a larger venue is called for than accommodating 300 standing drinkers.

Obviously, there is a third angle to designing an event with a specific venue – and that is the availability of a suitable range of event venues on the dates required. While dates can clearly be manoeuvred within reason, most events have a tie to specific time of year – a product launch also has a particular date range, which is dictated by the launch date of the publicity campaign and the announced public launch of the item in question.

There are, as noted, degrees within the catering service types outlined herein. Finger food, for instance, may be hot or cold; and may incorporate a small or larger number of dish types. Similar variations are present in formal meals.

An event venue London may have its proportions significantly altered by installing different types of catering service.