Include the guest count, rooms, service hours, selected drinks, equipment and the division of duties between the hotel, organiser and bar team. The plan should let each supplier prepare without relying on an assumption made by another.
Connect the floor plan to the running order
Record the bar position, delivery entrance, access times, storage and ready-for-guests deadline. List who supplies and replenishes ingredients, ice and glassware, and who collects used glasses. Include any move between reception and dinner rooms.
Name the organiser and hotel event contacts, show service pauses and agree how changes are passed to the bar lead. State the finish and collection arrangements. For a supplied package, list Cocktailhire's inclusions as deliveries by the team, not purchases expected from the client.
- Keep one current version available to the relevant suppliers.
- Make any change to guest numbers, rooms or hours explicit.