Convert any Paris venue's square meters into realistic guest capacities — cocktail, seated dinner, theatre, banquet, classroom. Based on French ERP norms and our editorial team's working numbers.
Capacities are realistic guest numbers based on usable floor (after stage, bar and AV footprint). Always cross-check with the venue's commission de sécurité attestation, which states the legal maximum by configuration. Heritage venues may impose lower caps (acoustic, conservation, ERP class).
The capacity number on a Paris venue brochure is almost always the theoretical maximum — the configuration that packs the most bodies into the space. Real-world capacity sits 15 to 30% below that, once you subtract the bar, food stations, registration desk, stage, coatcheck and emergency-exit clearance. This calculator returns the realistic numbers.
Cocktail standing — 2.0 to 3.0 persons per m² of usable floor. Use 1.5 for mixed cocktail with food stations and a stage.
Seated dinner (long tables) — 0.9 to 1.1 person per m². Banquet (round tables) drops to 0.7–0.9.
Theatre seating — 1.5 to 1.8 person per m² with standard aisle spacing. Drops to 1.2 with stage and centre aisle.
Classroom — 1.0 to 1.2 person per m². Tables + chairs facing forward.
Banquet rounds — 0.7 to 0.9 person per m². Round tables of 10 with service aisles.
Most Paris event venues are classified as établissements recevant du public (ERP). The commission de sécurité attestation is the legal document stating maximum occupancy by configuration. Above 1,500 attendees, the prefecture security plan is also mandatory, filed six weeks ahead. Always request these in writing before signing.
French ERP regulation defines maximum legal occupancy by configuration. Standing cocktail allows 2 to 3 persons per m² of usable space; seated dinner 0.9 to 1.1; theatre seating 1.5 to 1.8; banquet (round tables) 0.7 to 0.9; classroom 1.0 to 1.2.
Venue brochures usually quote maximum theoretical capacity. Real-world capacity drops 15–30% once you account for the bar, food stations, stage, registration desk, coatcheck, and emergency-exit clearance.
For mixed cocktail (some food stations, a small stage, bar): plan for 1.5 persons per m² of usable floor — not the venue's stated 2 to 3 per m².