The short version: budget the venue and the food separately
Restaurant party plans bundle food, all-you-can-drink and the room into one price. At an event space with catering, the venue and the food are separate. That lets you choose the food and drinks yourself, and the venue cost per person falls as more people come (information as of October 2026).
Building the budget
Venue: hourly rate × hours, including setup and teardown — December is peak season at many venues, so quote the actual day and time. Food and drink: catering per person × headcount, plus drinks. Other: prizes, decoration, delivery or staffing fees. For a fee-based party, divide the total by the expected headcount and add a margin.
How much food
Guests usually eat less at a standing buffet than at a seated course. Tell the caterer the headcount, format and duration and they will suggest quantities. Serving desserts or light bites in the second half keeps the table from emptying an hour in.
Drinks
Having a liquor shop deliver beer, wine and soft drinks keeps costs down where there is no corkage fee. Check refrigerator capacity and time the delivery to the start of your booking.
Choosing a caterer
Check the delivery area and fee, whether tableware is included and when it is collected, whether staff plate and clear, and how allergies are handled.
Cleaning up
Align the caterer's pickup with the venue's teardown time, and check whether rubbish must be taken away.
At VELE AOYAMA
Free food and alcohol carry-in with no corkage fee, and the caterer of your choice; a steam oven, coffee machine and four refrigerators (about 360 L); up to 100 standing (180 m²); delivery times arranged when booking, with paid partner parking in the basement. The venue is billed by the hour; December weekend and holiday evenings (from 18:00) are peak-season rates, weekday evenings are not — see pricing. More in the year-end and Christmas party guide and the glossary entries for catering and corkage.
