The quote depends on the real guest count, bar length, staffing, service hours, location and agreed supplies. Compare the complete working service rather than a headline price for a counter that may leave equipment or staffing out.
Know what each price actually covers
Start with the date, postcode, guest number and serving hours. Explain whether a bar is already available, whether glassware is needed and who will provide the ingredients. Access and the practical setup also need to be understood.
Mobile bar hire and a supplied cocktail package are not interchangeable descriptions. A package includes the agreed ingredients, while other bookings may leave purchasing with the client. Use the current quote for your event rather than an old brochure, and keep guest numbers accurate: lowering them changes the service being planned, not just the price.
- Compare staff, equipment, supplies and hours on a like-for-like basis.
- Use the current booking quote for your actual event details.