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Count on The Pour Horse to turn your wedding reception into a memorable event. With several packages available, The Pour Horse provides experienced bartending services and three different mobile bars. It’s the best choice for any budget.
You can contact The Pour Horse, Mobile Bar Co directly at (210)570-2269 (210)570-2269 or email@example.com
Our goal is to provide the best guest experience (for every budget) while creating last memories and photo-worthy cocktails.
Thank you for the opportunity and letting The Pour Horse, Mobile Bar Co help you navigate and plan your bartending or beverage catering needs for your wedding! My name is Tassie Grantham, the dreamer, innovator and face behind the largest mobile bar company in the United States. Not only do we work over 400 events a year with 30 staff and the option of using one of our 3 mobile bars, but we also design and fabricate for other companies around the country. I understand both what’s needed for a successful event but also, how to navigate your bar expenses and bulking cocktails utilizing fresh juices. Our goal is to provide the best guest experience (for every budget) while creating last memories and photo-worthy cocktails.
There are many ways to impress your guests, one is to make sure you are dealing with professionals. Liquor liability insurance and alcohol beverage control certifications are a must. Venues require insured bartenders for the most part, but how do you know they are good?
You can expect to pay $200-$300/hr plus tax and tip with the mobile bars. Majority of wedding receptions are 4-6 hours in length. Travel fees may apply if your venue is out of a major city.
Without a mobile bar, (Bartender’s only), a couple can expect to pay $30-$40/hr per bartender plus any additional services such as mixers, ice, cups and garnish packages, set up and tear down as well as 18-20% as a starting tip out or “service fee” and any travel expenses.
Majority of wedding vendors will require a 50% non-refundable retainer to save a wedding date. Vendors understand cancellations can happen, however, we all have a maximum amount of events we can work. Vendors want to be sure we aren’t turning down potential business as a date is reserved, a cancellation happens and we now can’t rebook that date. We have a 120-day cancellation policy as most weddings are booked 6-12 months in advance. This gives us time to potentially rebook the date with a last-minute wedding.
Majority of wedding vendors will require a 50% non-refundable retainer to save a wedding date.
We have a 120-day cancellation policy as most weddings are booked 6-12 months in advance. This gives us time to potentially rebook the date with a last-minute wedding.
Something every couple asks us is about how we deal with overindulging, we all have that cousin or aunt that may make the bar their home for the evening. Using a professional company is the first step. We can usually pick out troublemakers in the first 20 minutes but also have training on how to continue or discontinue service without causing a scene.
Service standards are very important at The Pour Horse, not just with bartending but also with our service staff.
Service standards are very important at The Pour Horse, not just with bartending but also with our service staff. For buffet style, it is typically required to have 1 server per every 2 foods. There should also be a runner for every 3-4 types of food to refill as the options need. Everything changes with a sit-down meal. Think about a restaurant- you would never want 1 server per 30-50 guests, somehow, we, unfortunately, see this situation a lot. Ideally, you have 1 server per ever 10-12 guests. This way everyone gets their food around the same time and drinks can be refilled promptly.
For buffet style, it is typically required to have 1 server per every 2 foods. There should also be a runner for every 3-4 types of food to refill as the options need.
Ideally, you have 1 server per ever 10-12 guests. This way everyone gets their food around the same time and drinks can be refilled promptly.
The trickiest part of calculating alcohol is it’s not an exact science. We never know how much guests will drink. The best rule of thumb is to not give too many options; 2-3 types of beer only. Because we don’t know which beer would be the winner, cap it at 1 beer per hour per guest for each type of beer.
85 Guests – 4 Hours
Light Beer – 85 Guests x 4 Hours – 340 Beers
Imported – 85 Guests x 4 Hours – 340 Beers
Total – 680 Beers
Being in Texas, I’m a huge fan of fresh juice margaritas. For bulking purposes, you can always use a more budget and time friendly version such as the recipe below. Have fun with it, add fresh berries, Serrano infused simple syrup or fun garnishes.
Bulk Recipe - Add to Beverage Dispenser
½ Bottle (1.75 Liter) Blanco or Silver Tequila
3 Bottles Simply Brand Limeade
½ Cup Fresh Orange Juice
In each cup, have your bartender muddle 2 blackberries and 1 Serrano slice.
Pour the dispenser mix over ice and stirs
Garnish with a Serrano slice
Citrus juices do not last long and should be mixed the day of the event and disposed of within 24 Hours. They should stay chilled throughout service. Other cocktails may last up to 3 days as long as they stay chilled and covered so that the alcohol doesn’t evaporate.
We are constantly having to adapt and improvise. One of the reasons I pay our staff so well is that each one knows how to problem solve at the moment.
Oh boy, loaded question. We are constantly having to adapt and improvise. One of the reasons I pay our staff so well is that each one knows how to problem solve at the moment. A common issue is when the couple decides to bring mixers, ice, etc. themselves. Either they don’t always follow the amounts needed or sometimes the incorrect items are purchased. I definitely recommend utilizing and purchasing the mixer packages offered. A lot of venues are not near any stores and if the incorrect amount or item is purchased, we may have to improvise. Otherwise, you may rack up a costly urgent shopping run that could have been avoided by purchasing the mixer package offered. There is an exception: if the company is providing standard mixers – it should not cost a more than $1.50-$2/Guest. Fresh juices are going to run more along the lines of $4/Guest as they are costly and time-consuming. This is the average amount we pay for your mixers, ice, cups, etc. Don’t be fooled into paying more.
The other issue we have run into is clients not providing a non-alcoholic beverage station for guests when catering is not at the venue. Catering is typically at an event while they heat food, serve food and pack up. Your bartenders are at the venue from start to finish. Ask about their beverage stations, if they are offered, skip the catering station and opt for the station that will be there the entirety of the event. Having to improvise and use mixers, makes us run out before the event ends and that’s no fun for anyone.
Learn more about The Pour Horse, Mobile Bar Co and see what they have to offer!