Identify busy service periods
A shared arrival time, a break or the end of a speech can concentrate demand. Share the event schedule to identify those moments.
A bar should be planned around these uses. A guest count alone cannot determine the number of counters or people needed.
Build an appropriate menu
A short menu, cocktails made to order and a selection of hot drinks involve different tasks and equipment. Menu choices therefore need to be assessed alongside service.
Include alcohol-free options too. Mocktails, soft drinks and other choices should have a place in both the menu presentation and counter organisation.
Check the installation conditions
Delivery access, refrigeration, electricity, workspace, storage and glassware are part of the setup. Check what the venue actually supplies and what still needs to be brought in.
The bar should fit the circulation of guests and the work of the teams. Its branding and signage can then follow the event identity.
Organise teams and replenishment
Define positions, hours, briefing and responsibilities. Also plan tidying, glassware returns and communication between service points.
Stock and replenishment are prepared for the project. Monitoring them during the event is part of operation, just like preparation and service.
Gather the information for the assessment
Share the date, venue, guest count, hours, schedule, desired atmosphere and known equipment. Add any constraints or partners already selected.
AUZÉAU can design the bar, develop its menu and coordinate its operation, or support selected needs. The setup is assessed on a tailor-made basis.