Our worst nightmares involve an empty bar.
Let’s make sure that doesn’t happen to you – and you’re not contemplating opening a small bar due to an oversupply that’ll take you years to get through.
1. Divide your guests into drinking “types”
- Heavy-drinking males
- Heavy-drinking females
- Light-drinking males
- Light-drinking females
- Non-drinkers
2. Estimate the number of drinks each type might consume individually over the time period.
Eg. a heavy-drinking male might have 10 beers and two champagnes.
3. Do this for each group and multiply their total by the number of people in that group.
Eg. 20 heavy-drinking males would = 200 beers and 40 glasses of Champagne.
4. Tally up the bottles/can and then cases of bubbles and wine required.
All done. Gasp or nod knowingly at the result.
Extra Tips
- The weather affects thirst: hot days = more bevies (and water) consumed.
- Wine choice is affected by seasonality too – people drink more red in cooler months (though bubbles and whites still dominate)
- People tend to stick to stick to what they know – don’t go overboard with choice. A few different whites, reds and beers gives enough options.
- Do have some fun non-alcoholic things on offer for non-drinkers. There’s so much on the market available right now.
- Some of the big retailers allow you to return unopened, undamaged cases, so you can overstock in peace.
- Avoid a post-speech/dinner energy slump with a cocktail or shot moment.
- If you’re dry-hiring a venue (i.e you need to bring in your own bar team as its a BYO space) don’t forget you’ll need RSA-certified service staff. And don’t forget you can lean on them to review your quantities.
And if you’re looking for a wedding photographer to have a blast with you two and your loved ones and capture every moment of it. I’d love to hear from you. Reach out here.
