Build the service around your event
The staffed and stocked option is a starting point for hosts who want to discuss the drinks and the people serving them together. The published offer includes professional bartenders and customised drink menus, with cocktails, craft beers, wines and spirits among the listed categories.
Begin with the atmosphere and programme: a reception before a meal, drinks during an evening party or business hospitality around presentations. Say which moments matter most, then agree the drink list, stock and service window for those moments.
Define what the team will do
- Identify the requested bar opening and closing times, separately from setup and collection.
- Ask which preparation, serving, restocking and clearing tasks belong to the team.
- Explain any other suppliers sharing the bar area or its access route.
- Confirm who the organiser and venue contacts are during service.
Choose a payment arrangement
The bar format does not decide who pays. You can discuss host-paid drinks, a guest-paid bar or a shared-cost arrangement. Agree the selection and limits, the way guests are told and who can authorise a change. Clear rules make the arrangement easier to explain on the day.
Check the whole proposal
Read the menu alongside the equipment and duties. Ask the proposal to identify glassware, actual ice, chilling, utilities, delivery and collection, rather than assuming that a photograph describes the booking. The venue should also confirm the permissions and responsibilities relevant to the actual event.
A good brief connects those details. Use the inclusions checklist to distinguish the agreed supply from items being provided by the venue or another supplier.