The first and most important thing to start with is choosing a venue. The place determines the logistics and stylistics of the event. For example, lofts and banquet halls are neutral and allow the realization of ideas and ideas of the decorator. Restaurants, as a rule, have a character that is worth considering when developing the concept. Also, the choice of location will determine the key budget item. We recommend budgeting no more than 30 to 40 percent for the venue, so you can spend enough money on the crew and the concept.