How to privatise a restaurant: the steps, the right format and the questions to ask
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Birthday, family meal, team night or launch: privatising a restaurant gets you a venue, a kitchen and a service in one request. Here is the full process, from the organiser's side.
In short
To privatise a restaurant, set the date, guest count and time slot, then choose between a seated meal and a standing cocktail, since capacity differs. Send a complete request, build the menu with the chef and confirm deposit, hours, decoration, music and drinks in writing. Restaurants usually bill as a minimum spend, a per-person package or hire plus menu. Pick a room sized to your group.
Why privatise a restaurant rather than hire an empty room?
Hiring an empty room means finding a caterer, tableware and staff. Privatising a restaurant gives you a kitchen, a team and an atmosphere in one go.
One contact, one invoice, one schedule: on the day, you simply welcome your guests.
It suits individuals (birthdays, family meals, christenings) and companies (team nights, leaving drinks, launches).
The most common occasions
Full or partial privatisation: what's the difference?
"Privatising" can mean several things; know what you are asking for.
Whole room, reserved area or group table
Full hire closes the restaurant to the public; partial hire reserves an area; a group table is a large table in the open dining room.
| Option | For whom | Pros | Limits |
|---|---|---|---|
| Whole room | Groups filling the venue | Full privacy and freedom | Higher minimum, book early |
| Reserved area | Mid-size groups | A corner of your own | Noise from the main room |
| Group table | Small groups | Simple and flexible | No privacy |
What "privatising" usually includes
Venue, service, a menu built with the chef and a set time slot.
Drinks, decoration, sound and cake must be specified in writing.
The steps to privatise a restaurant
Five steps, in order, avoid most misunderstandings.
Set the date, guest count and slot
Choose a date, a back-up date, a realistic guest range and lunch or dinner.
Choose seated or standing
Capacity depends on the format: always ask for both figures.
Send a clear first request
Date, guests, format, occasion, diets, indicative budget and special needs.
Build the menu with the chef
Seasonal produce, real vegetarian and flexitarian options, one shared menu.
Confirm conditions in writing
Deposit, cancellation, hours, decoration, music and drinks.
What budget should you plan to privatise a restaurant?
There is no single rate: each restaurant has its own billing model.
Always ask for an itemised quote and compare total cost per guest, drinks included.
| Model | How it works | Good to know |
|---|---|---|
| Minimum spend | A minimum amount to be spent on the night. | Any shortfall is due. |
| Per-person package | A price per guest including the menu. | Check what drinks are included. |
| Hire + menu | A venue fee plus the menu billed separately. | Add both lines to compare. |
What makes the bill vary
- Day and time slot
- Season
- Format and drinks
At Berchoux, every private event gets a tailored quote: describe your project to receive one.
Tell us about your eventSmall room or large venue: choosing the right capacity
A room too big for your group dilutes the atmosphere.
Under 30 guests, an intimate room lets everyone see and hear each other.
Count your guests honestly, then pick a venue whose capacity matches.
Pitfalls to avoid
- A room too big
- Guests spread out
- Overestimated guest count
Questions to ask the restaurant before signing
Keep this checklist at hand; every answer belongs in the written confirmation.
- 01
Capacity
Seated and standing capacity? Full or shared room?
- 02
Hours
Arrival time, end time, extra hours?
- 03
Deposit
Amount, deadline, cancellation terms?
Also ask about accessibility, metro access, cloakroom and children.
A real example: privatising a table in Montmartre
Berchoux, 105 rue Caulaincourt, near Lamarck-Caulaincourt metro, hosts up to 30 guests: 24 seated, 30 standing.
Home-made, flexitarian, anti-waste cooking by chef Julie Berchoux (Robuchon, Ducasse, Taillevent, Fauchon), with the signature carrot cake for dessert.
If this format suits you, you can privatise our room in Montmartre or learn more about the chef's background.
- Address
- 105 rue Caulaincourt, Paris 18th
- Metro
- Lamarck-Caulaincourt
- Capacity
- 24 seated · 30 standing
- Cooking
- Home-made, flexitarian, anti-waste
Tell us about your event
A date, a guest count, an occasion: that's all it takes to start.
FAQ
Frequently asked questions about privatising a restaurant
How far in advance should I book?
Ideally four to eight weeks, more for Saturday nights, December or June.
Can you privatise a restaurant at lunchtime?
Yes, and lunch slots often offer more availability.
Do I need to pay a deposit?
Usually yes; get the amount, deadline and refund terms in writing.
Can I bring my own cake?
It depends on the restaurant; ask when you send your request.
How is it different from hiring a room?
A hired room is empty; a privatised restaurant comes with its kitchen, team and atmosphere.
How many guests do you need to privatise a restaurant?
No universal minimum: it depends on room size and billing model.
Going further
You now have everything you need to know how to privatise a restaurant — see how a private event works at Berchoux, in Montmartre.