Use the hotel's existing bar when its position and working space suit your reception. Add a separate mobile bar when guests would otherwise leave the room, queue in a doorway or lose the drinks service during a room change.
Choose the service position before the finish
Walk the route from guest arrival to the bar, then from the bar to the tables or dance floor. The right position serves that movement without putting a queue across the entrance. A good-looking frontage cannot compensate for nowhere to store clean glasses or replenish ice.
For example, a drinks reception in a foyer and dinner in a ballroom may need a planned change of service position. Decide whether the same bar can remain useful throughout or whether a separate station is justified.
- Confirm the room plan, guest count, service hours and busiest arrival period.
- Agree who supplies the bar, staff, ingredients, ice, glassware and clearing.