Free planning tool
Start with your guest count and it works out the tables, chairs, and linens. Arrange them, add the dance floor and the buffet, and add your room later, whatever shape it turns out to be.
An open floor, ready to arrange.
Opens full screen on this phone. Drag to move a table, pinch to zoom, drag the open floor to pan, and tap Done when you are finished.
Elements
Your room
Selecting several. Tap to add or remove, then pick an action.
Tap to select, drag to move, pinch or scroll to zoom; dragging open floor pans. With a mouse, dragging open floor selects a group, shift-click adds to it, and the handle above a selected item rotates it. Ctrl or Cmd+Z undoes, Delete removes.
No room measured yet, so this plan is not checked against walls.
Your plan saves itself on this device as you work. Save a copy downloads a file you can open here again later, or on another device. The PDF is the finished plan to print or send, and cannot be edited.
Send it to your venue or your planner as it is. If you would rather have the room set for you, tables, linens, and service are what we do every weekend.
See our catering servicesThe planner runs on the same table capacities our own floor plans use: a 60 inch round seats 8 comfortably, a 72 inch round seats 10, and an 8 foot banquet seats 8. It counts tables, chairs, and linens as you draw, and it warns you when the spacing gets tight, because a layout that ignores the aisles falls apart the moment dinner service starts.
You can seat a guest count with no room at all, and the table, chair, and linen numbers that come back are real. What you cannot do without measurements is promise it fits. Once you have a venue, get the width and length in feet, and ask about the things that do not move: columns, doors, the bar, service entrances. A layout drawn for a clean rectangle falls apart around a column nobody mentioned. If the venue has a floor plan sheet, work from it. If not, a tape measure and five minutes on a walkthrough beat guessing from memory.
A 60 inch round seats 8 comfortably and 10 if you are willing to squeeze. A 72 inch round seats 10 comfortably and 12 at the maximum. A 48 inch round seats 6, an 8 foot banquet seats 8 with 10 possible using the ends, and a 6 foot banquet seats 6 with 8 possible. Plan a seated dinner at the comfortable number: the maximum looks efficient on paper, and then guests cannot pull their chairs out or reach their glasses.
Keep about 5 feet between table edges as a working minimum, and 6 feet where you can. A chair pulls out about a foot and a half from the table edge, and that space comes out of the aisle on both sides. Where guests sit with their backs to a wall, leave about 42 inches from the table edge so a chair can pull out and a person can still get behind it. Tighter than that and dinner service slows to a shuffle.
The working rule is about 3 square feet of dance floor per guest, which lands a 100 guest party on roughly an 18 by 18 foot floor. That already accounts for the truth of every party: everyone never dances at once. Put it where the DJ or band faces it, not in a corner guests have to hunt for, and resist the urge to shrink it to fit one more table.
A buffet line needs open floor on the guest side, not just the length of the tables, so give it a lane guests can queue in without standing in the aisles. One line handles a big party comfortably as long as somebody, an MC or a coordinator, releases tables to it a few at a time. The bar draws a standing crowd all night, so keep it away from the dance floor edge and the door the food comes through.
Catering 210 handles full-service events across San Antonio: tables, linens, buffet lines, staffing, and the timing that makes dinner run smoothly. Tell us what you are planning.
See our catering services
