Rent out your banquet hall

List each event space with its capacity, photos and floor plan, answer the questions a South Asian event actually asks, and take enquiries with the date held while you reply. Growth plan.

What it is

A banquet hall is the one thing a restaurant rents rather than serves, and it is almost always sold over the phone: a caller asks about a date, someone writes it on a pad, and a second caller is told the same date is free. This gives each space a page of its own, a calendar nobody can double-book, and an inbox where the enquiry arrives with the date, the guest count and the occasion already on it.

It is the same restaurant account you already have. The hall sits beside your coupons and your menu, not in a separate product, which is why a diner who came for a deal can find out you have a room for two hundred.

How a booking flows

1. Add each space with its seated and standing capacity, its minimum, photographs and a floor plan.
2. Answer the checklist: open flame for the baraat, an outside caterer or mithai, a pure vegetarian kitchen, a separate entrance, a dance floor, a projector, parking. Only what you answer is shown, and leaving a question blank never reads as a no.
3. Publish. The space appears on your restaurant page, on the event-space pages for your city and party size, and in the hall search our assistant runs for people asking.
4. Someone asks about a date. The date is held under that conversation and you both get the email; you reply, confirm or decline from the inbox, and the calendar follows whatever you choose.
5. Optionally request a deposit before you hold the date for good. It is paid by card, the refund window and the limits come from platform settings and are shown to the customer first, and it reaches you after the event.

The part worth dwelling on is the third step. A date that is held is held in the database, by a constraint rather than by a check that two requests could pass at once — the failure every paper diary eventually has, where two families are promised the same Saturday. If a conversation goes quiet the hold expires on its own and the date is free again.

What you control

• Each space separately. Seated and standing capacity, a minimum guest count, the floor area, photographs and a floor plan. Publish one and keep another as a draft.
• The checklist. Open flame for the baraat, an outside caterer or mithai, a pure vegetarian kitchen, a separate entrance, a dance floor, a projector, parking, alcohol. Every question has three answers — yes, no, and not stated — and a question you skip is shown as nothing at all, never as a no.
• The calendar. Block a date, block a range for a refurbishment, confirm a booking, release one that fell through.
• The inbox. Every enquiry arrives with the date, the guest count and the occasion. Reply, mark it booked, or decline it, and the calendar follows.
• A deal tied to one space, on the same coupon rail your other offers use — a weekday rate, or a package for a smaller party.
• One reply per review. Only a customer who actually enquired can leave one, and you get the last word once.
• Someone acting for you. If our team sets a space up on your behalf, the change waits for your approval before it is live.

What a customer sees

Your published spaces appear on your own restaurant page, under Event spaces, with capacity, the answers you gave, your photos and the dates already taken — dates only, never who holds them or why.

City and party-size pages exist for this and are switched on per market once there are enough published spaces to make a page worth reading.

Our assistant can search halls directly, so a customer who asks it for a space in your city for a given date and guest count is shown yours, with the dates it already knows are taken.

What it costs

Part of the Growth plan, with no commission on the event itself. A deposit you request is released to you after the event.

There is no fee per enquiry and no commission on what the event is worth — the hall is yours and so is the money for it. The subscription is the whole cost; see Pricing.

If you ask for a deposit, the amount you may request, the window in which a customer gets it back in full, and how soon after the event it reaches you are all platform settings. Whatever they are on the day, the customer is shown them before paying, and the Refund Policy states them.

What you need first

• The Growth plan, and a claimed listing we have verified
• Event spaces switched on for your restaurant by our team
• Photographs of each space, and the checklist answered
• A payout account if you want deposits to reach your bank directly; until then we hold them for you

Questions people ask

Next step

Event spaces are switched on per restaurant, so the first move is to ask. Tell us the room and roughly what it holds and we will set it up with you.