Hospitality · Event supply planning
How much do you need to serve the room?
Answer four questions and get a defensible buy list - bottles of wine, kegs of beer, spirits, non-alcoholic, and appetizer counts. Based on catering industry rules of thumb, tunable by event type.
Total drinks
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over the event
Bar buy list
Industry rules of thumb. Standard catering formula: 1 drink per guest per hour, adjusted for age skew and event type. Real consumption varies with weather, food service timing, and open-vs-cash bar. Add a 15% cushion for any event where you can't restock mid-event.
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