A mobile bar needs more than a counter and some glasses. Bar counter sections, refrigeration, poseur tables, ice buckets and correct cable management all affect how smoothly service runs. This guide covers layout, quantities and setup for both indoor and outdoor events.
A mobile bar needs more than a counter and some glasses. Bar counter sections, refrigeration, poseur tables, ice buckets and correct cable management all affect how smoothly service runs. This guide covers layout, quantities and setup for both indoor and outdoor events.
Bar counters hire in modular straight sections and corner pieces. A straight section is 1.5m wide and 110cm tall, matching the standard poseur table height. Three straight sections give a 4.5m bar run, which is adequate for one or two bartenders serving up to 100 guests. Corner pieces allow L-shaped or U-shaped configurations where the floor plan permits.
The front panel hides stock, fridges and waste bins from guests. The back-of-bar area needs at least 600mm of clear space for the bartenders to work. Plan the layout before delivery: sketch the floor plan and mark the power socket positions.
For a four-hour drinks reception, allow two to three glasses per person. Guests do not return glasses to the bar between drinks, so you need a working float at all times. For 100 guests over four hours: 250 glasses at minimum, 300 for comfort. Hire in quantities that match your glass type — wine glasses, highballs, tumblers or beer glasses — based on the drinks menu.
If you are running a champagne or prosecco reception before dinner, allow one flute per guest for the reception and one for the toast. Keep a tray of filled glasses ready as guests arrive so service begins at the door.
Poseur tables at 110cm height work alongside the bar counter for a drinks reception. Bar stools at 75cm seat height pair with them for guests who want to sit. For a standing-only reception, one poseur table per four to five guests is the right ratio. Add bar stools for events running longer than 90 minutes; guests tire of standing.
Ice buckets keep bottled wine and beer cold at each table. Allow one ice bucket per two poseur tables, or one per six guests. Fill buckets two-thirds with ice at the start and replenish after 90 minutes.
Beer fridges and bottle fridges keep stock cold behind the bar. A standard under-counter bottle fridge holds 90 to 120 bottles. For 100 guests over four hours with a mixed drinks menu, two under-counter fridges give adequate throughput. Upright fridges hold more but take more floor space behind the counter.
Under-counter fridges run on a 13A socket. Position them within 2m of a socket to avoid trailing cables across the back-of-bar. If power points are limited, run an extension reel before the bar sections go in.
Use carpet protectors under wheeled trolleys when moving stock to the bar across carpeted floors. Confirm floor load limits if the venue is on an upper floor. Note fire exit positions so the bar layout does not block them — this is a licensing requirement at most venues.
Level ground is a requirement for bar counters. On grass, use plywood boards under the counter feet to prevent sinking. A canopy or gazebo over the back-of-bar area protects stock from rain and direct sun. Extension reels rated for outdoor use carry power to the site safely.
Route power cables along walls or under matting where guests walk. Exposed cables at a bar are a trip hazard and a licensing concern. Cable ramps protect cables at doorways and high-traffic areas. At outdoor events, tape cables to the ground with gaffer tape as a minimum precaution where cable ramps are not available.
See our mobile bar hire page for full package options, or browse the glassware hire range to choose the right glasses for your drinks menu.
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