Bottled Beer

• Able to offer greater variety
• Quicker Service
• Less Waste (Leftover, non-cooled beer can be saved)
• Better Taste (This is a personal preference)
• Portable (Multiple Bars)
• More expensive

Keg Beer:

• More economical
• Better Taste (personal preference)
• Less Garbage
• Less Variety
• Slower Service (time to pour, tapping issues)
• More Waste (unused beer in kegs is wasted)

With all that being said, from the caterers stand point, we always prefer serving bottled beer. Our goal is a happy customer. Quick service, more variety, better taste. We rarely have a complaint when offering someone a cold bottle of suds.

Full bar

100 Guests

• Red Wine: 12 bottles
• White Wine: 18 bottles
• Champagne: 10 bottles
• Beer: 150 bottles
• Vodka: 6 bottles
• Gin: 2 bottles
• Rum: 2 bottles
• Bourbon: 2 bottles
• Scotch (blended):  1 bottle

150 Guests

• Red Wine: 18 bottles
• White Wine: 24 bottles
• Champagne: 15 bottles
• Beer: 200 bottles
• Vodka: 8 bottles
• Gin: 3 bottles
• Rum: 3 bottles
• Bourbon: 4 bottles
• Scotch (blended): 3 bottles

Wine, Beer, and Champagne only

100 Guests

• Beer: 250 bottles
• Champagne: 15 bottles
• Red wine: 36 bottles
• White wine: 42 bottles

150 Guests

• Beer: 350 bottles
• Champagne: 25 bottles
• Red Wine: 53 bottles
• White Wine: 60 bottles

Please not that this is just a suggestion you have to consider the guests you have invited including the atmosphere, time of day, and season.  Planners estimate one drink per person per hour. (A bottle of wine or Champagne contains five drinks; a liter of spirits, 22.) For each bottle of spirits, you need three containers of mixers—club soda, tonic, juice, and soda. Warm weather outdoor weddings call for more clear liquors (for vodka gimlets and gin-and-tonics), cocktail parties might prompt guests to order martinis, and multi-course sit-downs will necessitate plenty of wine.  Having a specialty cocktail for the evening is a great cash-saving trick it could be served any way you’d like.  Guests often drink more white wine during the summer and more red wine in the winter.

A few other ideas you may like to consider is adding some flavored vodkas to your bar such as orange raspberry or any new flavors usually go over well.  Some other favorites are Captain Morgan spiced rum or coconut rum such as Malibu.  A cordial cart with your coffee station is another idea to consider when planning out your bar such as having Bailey’s Irish Cream or an Irish whiskey will work.

The last suggestion we have to consider is the beer you should think about purchasing.  You can consider kegs, bottles, or cans by what the location is and what you think your guests would prefer to drink.   When thinking of what types of beer you should have a general knowledge of what you family and friends like to drink so focus on that. It is good to have a variety of a few domestics such as Miller Lite, Coors Light, or Bud light and also an import such as Corona especially in the summer or a Heineken.

• Talk about our experiences with different clients, venues and venders.
• Describe new food concepts and menu ideas that we are rolling out of our kitchen every week
• Give helpful information to our customers on everything from floor layouts to bar shopping lists
• Provide immediate answers and information to potential customers who are browsing our website

We hope that you find this blog helpful when planning your next big event. We are constantly looking for feedback from our customers. I always said my customers are my best inspiration. We look forward to reading your comments and sharing our experiences.