Start with where the bar sits
The bar is the room's centre of gravity. Place it where guests naturally pause, never tucked behind a door or straight in the line of arrival, where queues block the entrance.
For weddings and receptions, a bar visible from the dance floor keeps energy in the room. For launches, put the bar where the product can be seen as it is poured.
Plan for flow, not just footprint
Allow roughly one bartender per 50 to 75 guests, and at least three metres of open floor in front of the counter. Split long bars into two service points so the queue never becomes the event.
A separate welcome-drink station at arrival removes the first rush entirely.
Light the bar first
Warm, low light on the back bar makes bottles glow and draws people in. Light the working surface so bartenders can see, and keep harsh overhead light away from guests' faces.
Let materials tell the story
Timber, stone, copper or a simple linen front: choose materials that belong to the venue and the occasion. A whisky tasting suits oak and leather; a summer garden wedding suits pale wood and greenery.
Keep the menu short
Four to six serves, plus a strong alcohol-free option, keeps service fast and choices easy. Display it clearly at eye level on the bar itself.
Booking a bar for your event
When you hire a mobile or event bar, ask about licensing, glassware, ice, power, water access and how stock is charged. Confirm set-up and clear-down times with the venue early.
OCCASIO designs bars and beverage experiences with local producers and drinks brands, from the counter itself to the menu and the people behind it.
Planning an event, wedding or brand launch with a bar at its heart?
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