It can help: guests have fewer decisions to make and the bar has fewer ingredient combinations to organise. But shortening the menu alone cannot fix too few staff, missing supplies or a large group ordering simultaneously.
Keep the choices useful and the preparation organised
Choose a compact selection from the existing Cocktailhire menu with enough contrast for your guests. A shorter list of genuinely different flavours is more useful than several similar drinks with different names.
Then check the other sources of delay: available glasses, ice, stock replenishment and the working space. Tell the team about concentrated arrivals and the event timetable. There is no defensible fixed time saving for every shorter menu, because the recipes and order pattern change the workload. Plan the complete service rather than promising a speed increase from the menu alone.
- Keep distinct guest preferences covered by the chosen drinks.
- Check staffing and supplies alongside the number of choices.