Use a staffed serving point with enough working space, suitable flooring and an agreed weather and utility plan. A marquee needs the bar considered alongside dining, entrances and catering access, not simply placed in the last empty corner.
Keep service practical once the marquee fills up
Mark the bar frontage, working area, stock and guest approach on the layout. Confirm how equipment reaches it, where any required power comes from and how cleaning and waste will be handled.
Decide whether guests need cocktails throughout the event or during particular periods. Keep other drinks and dining-table responsibilities clearly assigned. Cocktailhire's supplied packages include the agreed ingredients; other arrangements may leave purchasing with the client. Match the team and bar to the actual guest count and the busiest arrival period, including the possibility of everyone sheltering inside.
- Give the bar a complete working footprint on the marquee plan.
- Agree supplies, service timings and the wet-weather arrangement together.