Planning and Quantities
The team translates the guest count, timings and menu into quantities, preparation, staffing and service-point requirements.
Bars, Equipment and Glassware
The physical setup may include counters, refrigeration, tools, glassware, ice storage and back-of-house support.
Professional Staffing
Bartenders, mixologists, barbacks and supervisors are planned around the menu and expected demand.
Menus and Ingredients
Recipes, ingredients, garnishes and presentation are coordinated so drinks can be delivered consistently at scale.
Setup, Service and Breakdown
A complete operation includes access coordination, installation, briefing, replenishment, live management, clean-down and collection.
Market-Specific Service
Menus, equipment and operating plans are adapted to the event location, audience and applicable requirements.
Plan the Beverage Service Properly
Send Cin Cin Services the event location, date, timings, estimated guest count and required services for a tailored recommendation.
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