A self-contained mobile bar is useful when the marquee has no existing service station. Its position should work with guest arrivals, dining and dancing while keeping the catering team, storage and replenishment routes out of the queue.
Plan the working area as well as the frontage
Confirm a firm, suitable surface, shelter and access for the chosen equipment. The marquee layout needs room behind the bar for the team and supplies, not just a rectangle marking the guest-facing front.
Agree with the caterer which party provides ingredients, ice, glasses, water access, storage and clearing. If Cocktailhire is supplying the complete cocktail package, keep that list distinct from anything provided for the meal or toast.
- Include the delivery route, vehicle access and any weather-related site arrangements.
- Keep the bar away from narrow entrances and the caterer's main route into the dining area.