The process
How it works.
Dry-hire bartending, demystified. Three steps from first call to last pour.
How it works
You bring the bottles.
We bring the night.
Three steps. No guesswork. Your night, handled.
Pour your wishlist
Submit a quote and we'll hop on a one-on-one call to walk through the details — your venue, the bar setup, capacity, guest count, and drink preferences. Open bar? Signature cocktails? Beer and wine? Once we're aligned, we build a tailored shopping list so you buy exactly what you need at retail.
We roll up loaded
Photography coming soon
We roll up loaded
The custom-built bar arrives fully stocked — professional bartenders, glassware, ice, bitters, mixers, garnishes, the works. Setup runs 1 to 1.5 hours. Your venue just needs a standard outlet and a parking spot.
Raise a glass
Service runs all night. Your guests get craft cocktails from bartenders who know how to work a crowd. When the last guest heads out, we break down, clean up, and leave you with a memory — not a mess.
The long version
Details that matter.
01
You shop the bottles
Retail liquor stores in Columbus mark up about the same as every other city in America. Venues mark up 300–400% on top of that. You skip both by buying what you want at Total Wine, Kroger, Costco, or your shop of choice. We build the shopping list after we talk through guest count, event length, and drink preferences — so you don't over-buy or under-buy.
02
We show up loaded
The flagship trailer or the satellite bar arrives 1 to 1.5 hours before your event starts. Fully stocked: glassware, ice, bitters, house-made syrups, fresh citrus, dried garnishes, shakers, jiggers, strainers, stirrers, the works. Professional bartenders in branded apparel. Setup is quiet, fast, and tucked into your venue's staging plan.
03
We pour the night
From first toast to last call, we work the bar. Custom drink menu, his-and-hers signatures, classic cocktails, beer, wine, mocktails — whatever you asked for. We track pour rates, pace service to the floor, and keep the line short. When the night ends, we break down, pack out, and leave the venue cleaner than we found it. Leftover bottles go home with you.
Quick answers
The questions we hear most.
How much alcohol should we buy?
A good rule is one drink per guest per hour, plus a 10–15% buffer. For a four-hour reception with 120 guests, that's roughly 480–550 drinks. We give you a full shopping list with quantities once we know your guest count, event length, and drink preferences.
Can you help us build the drink menu?
Yes. Most clients land on 2–3 signature cocktails plus beer and wine, with an optional mocktail. We walk you through flavor balance, seasonal pairings, and what holds up for a crowd.
Do you handle permits?
In most Columbus-area venues, the dry-hire model doesn't require a separate permit because you own the alcohol. For events where a permit is required, we'll let you know in the quote and walk you through it.