It's a different buyer with a different timeline
Someone booking a table decides in minutes. Someone booking a rehearsal dinner or a corporate lunch is researching weeks ahead, comparing three or four venues, and needs to answer questions to other people before they can commit.
That buyer needs information a normal restaurant page never provides: capacity, minimums, lead time, what's included, and what the room actually looks like.
One page per offering, not one events page
Private dining, off-site catering, corporate lunch delivery and large party bookings are different searches with different intent. Collapsing them into a single Events page means competing weakly for all four.
Separate pages let each one answer its own question properly and rank for its own term.
Publish the things people are embarrassed to ask
Minimum spend, capacity by setup, deposit, lead time, cancellation. Withholding them doesn't create conversations, it creates bounces — planners move on to a venue that told them.
It also filters out inquiries you'd have declined, which is worth more than the inquiry volume you lose.
Photograph the empty room
Almost every restaurant has photos of food and none of the private room set up for thirty. That photo is the one an event planner needs, and its absence is why they call somewhere else.
Ask four questions, not twelve
Date, headcount, type of event, contact. Everything else belongs in the conversation. Long event forms have some of the worst completion rates of any form on a restaurant site.
Speed of reply decides more of these than the venue does
Planners contact several venues at once and often book with whoever responds first with real answers. An inquiry sitting in an inbox overnight is frequently a lost booking, regardless of how good the room is.