Start with the style of the occasion
The published stocked-bar offer lists cocktails, craft beers, wines and spirits, with customised menus available to discuss. Use those categories to describe the feel of the occasion. A reception before a meal may call for a different shortlist from an informal evening party or a business gathering.
Tell the bar team which categories matter most and whether another supplier is already providing part of the drinks. This helps focus the discussion without treating every possible category as part of one package.
Write a shortlist the team can respond to
- Describe the styles you enjoy and any flavours or categories you prefer to avoid.
- Explain whether you want a concise selection or a wider list to discuss.
- Ask about alcohol-free choices specifically, including how they appear on the menu.
- Identify which parts of the occasion the selection should cover.
- Connect the list to your chosen host-paid, guest-paid or shared-cost arrangement.
Connect the menu to the working bar
The selection and the equipment need to make sense together. Ask who supplies the glassware, actual ice, chilling and any preparation items for the drinks you agree. For dry hire, provide the proposed beverage list so responsibilities can be allocated before you buy or arrange stock.
We cannot cater for food allergies. Food intolerance arrangements must be discussed and expressly agreed before booking. Keep medical histories and guest identities out of the local planner; a drinks-menu label does not establish ingredient suitability.
Review the accepted list
Your final proposal should identify the agreed drinks, the supply or package basis, service times and how changes are handled. Keep that list with the event running order so guest information and other supplier plans stay consistent. The menu-brief worksheet helps collect these decisions in one place.