Size the bar for the busiest break, not the average attendance over the whole event. Staffing, ordering space, a clear drinks choice and reliable replenishment work together; adding bartenders alone will not fix a cramped production area.
Remove the obstruction before adding another queue
Tell the bar team when sessions finish, how many people are likely to arrive together and how long the break lasts. A half-hour networking interval leaves less recovery time than an evening reception.
Keep menus visible before guests reach the ordering point. Give the team enough room to prepare drinks and a separate route for clean glasses and ice. If there are several bars, make their location clear rather than letting everyone join the first queue they see.
- Keep queues away from doors, exhibition aisles and circulation routes.
- Assign glass collection and replenishment so production staff are not repeatedly pulled away.