Ask what the supplier will bring, what they will do and what remains with the hotel or planner. A photograph of a finished bar is useful, but it does not establish staffing, ingredients, access arrangements or clearing responsibilities.
Make the quotation answer the practical questions
Confirm guest numbers, serving hours, the selected drinks, equipment and whether the booking is staff-only or a supplied package. Ask for the bar footprint and delivery requirements before deciding its position on the floor plan.
Then confirm the preparation deadline, service pauses, named event contact and collection arrangements. Check relevant event paperwork against the hotel's actual requirements rather than assuming every property asks for the same documents. Any photography, branding or reporting should be expressly included if it is needed.
- Compare quotations on the same guest count, hours and inclusions.
- Keep a written division of duties between all suppliers.