Keep meaningful variety, not every possible option. A compact selection with distinct flavours is easier to order from and organise behind the bar, while the staffing, equipment and ingredients still need to cover the real guest count.
Remove unnecessary decisions, not the drinks people enjoy
Choose from the existing Cocktailhire menu and avoid using several slots for almost identical drinks. A clear contrast between the selected options gives guests a reason to choose without needing a long conversation at the counter.
Plan for the busiest period rather than the average number of orders across the evening. Have the agreed ingredients and glassware ready, and make replenishment someone's responsibility. A shorter menu cannot compensate for too few staff or a cramped workstation, so settle those alongside the drinks rather than afterwards.
- Choose distinct options and display their names clearly.
- Size the team and working area for the expected peak.