The questions every host asks, answered with real numbers instead of vibes. Written by the crew that stocks these events for a living.
The dry hire model explained: what you buy, what we bring, and why paying store prices instead of bar markup is the best deal in event planning.
Drinks per hour, the category split, and a worked 100-guest shopping list. The same math we use to stock real weddings, shown step by step.
Why the best private event bars have no cash on them, what gratuity covered means for your guests and our staff, and when to choose it.
The drink calculator turns your guest count, hours, and crowd into a shopping list with bottle counts, cases, and ice pounds. Same math we use to stock real events.
Run the calculatorReady to talk about your event? Get a quote or see pricing.