Beyond the Bar: Beverage Catering Strategies

Thoughtful beverage service elevates any catered event. Calculate quantities carefully - typically 2 drinks per person for first hour, then 1 per hour. Offer variety - alcoholic and non-alcoholic, sweet and dry, caffeinated and decaf options. Presentation matters - garnish cocktails, use attractive dispensers for non-alcoholic drinks, and keep everything properly chilled. Consider the season - hot cider in winter, infused waters in summer. Staff appropriately - one bartender per 50 guests for beer/wine, per 35 for full bar. Offer self-serve stations for non-alcoholic options to reduce labor. Signature drinks themed to the event add special touch. Don't forget practicalities - ice quantities, glassware, spill cleanup supplies, and responsible service policies. Beverage catering done well keeps guests happily hydrated while complementing your food service seamlessly.