Allow for a working bar, not just its frontage. Cocktailhire's published planning allowance is one 1.5-metre bar unit per 100 guests, but that is not the total floor area: staff, stock, equipment and guest circulation need space too.
Keep the bar clear of the catering route
Put the proposed bar on the caterer's room plan with the dining layout, service entrances and clearing route. Check that guests waiting for drinks will not block staff carrying food or collecting plates.
The final footprint depends on the selected setup and service. Confirm working depth, storage and access rather than inventing a universal square-metre figure from the bar length. Keep bar glass collection and dining-table duties clearly assigned, and show any room change between the reception and dinner before agreeing the layout.
- Mark working space and guest approach as well as bar frontage.
- Agree the layout with the catering and event leads.