Two useful starting points
A stocked and staffed bar brings the drink selection and bartenders into the same conversation. A dry-hire arrangement starts with the vintage wooden bar, leaving you to plan the beverages and the service you want alongside it. The right starting point depends on how much you want to organise yourself.
Choose the arrangement before choosing the payment model. A host paying for drinks and guests buying their own drinks describe who pays; they do not identify the equipment, stock or staff being booked.
| Decision | Stocked and staffed | Dry hire |
|---|---|---|
| Drink selection | Discuss a customised drink list and stock arrangements | Identify the beverages you will supply |
| Service | Agree the team, duties and operating window | Provide your own arrangements or request a bartender |
| Equipment | Specify what the proposed service supplies | Wooden bar, utensils and ice buckets are listed; agree other items |
| Payment | Choose host-paid, guest-paid or shared cost rules | Decide how your own supply/service will be managed |
Describe the occasion in practical terms
For a wedding, explain the reception stages and whether the bar moves with the programme. For an office celebration, include the venue’s access and finish arrangements. For a private party, decide who can receive equipment while you host. Those details help turn a preferred style into a workable brief.
Make your shortlist
- Choose stocked service or dry hire as the starting point.
- Name the person coordinating drinks and service.
- Record the payment model separately.
- Bring the venue, date, guest estimate and desired opening times into the local bar brief.