Start with the existing event menu and choose a short selection that the team can prepare consistently with the agreed equipment. Faster service is a combination of drink preparation, clear ordering and enough staff, not simply choosing one supposedly quick cocktail.
Use the menu and working setup together
Aim for distinct flavours without too many separate ingredients or finishing steps across the selection. Ask about the actual drinks you intend to choose rather than substituting recipes from another menu.
Keep the correct ingredients, ice and glassware ready and agree who replenishes them. Tell us about guests arriving together or orders following a meal. A simple drink still waits if its glass is missing or the bartender has to leave the bar for supplies. Preserve the real guest count when quoting; a short menu does not justify understaffing.
- Discuss pace using the actual available drink choices.
- Match staffing and replenishment to the busiest part of the party.