Free interactive tool
Enough to drink.
Not a cellar.
Enter the guests, how long the bar is open, and how many people are drinking alcohol. The count uses one drink per hour as the steady pace, then splits it into 330 ml beer, 150 ml wine and 4 cl spirits.
Planning count, not a price
What to ask the caterer to hold.
60 drinking guests × 4 hours × 1 drink per hour = 240 alcoholic servings, rounded up.
96
Bottles of beer, 330 ml
One bottle is one serving
64
Pours of 0.5 L
Use this instead of the 330 ml count, not as well
20
Bottles of wine or Sekt, 750 ml
96 glasses of 150 ml, five to a bottle
3
Bottles of spirits, 700 ml
48 pours of 4 cl, 17 to a bottle
80
Alcohol-free drinks
One per hour for guests outside the drinking share
64
Litres of water
200 ml per guest per hour, rounded up
The split is 40% beer, 40% wine and Sekt, 20% spirits. Servings are rounded up. A caterer who supplies the bar by the hour should replace this count.
Questions people ask
How to use the count.
Is this a caterer’s quote?
No. It is a count you can take to a caterer or a shop. Replace it when someone who is supplying the bar gives you their own figure.
What if some guests drink and also want a soft drink?
The alcohol-free line covers only guests outside the drinking share. Add more if people will switch during the evening.
Why is there no price?
A bottle price depends on what you pour and who supplies it. The count is the part you can decide before the quote.
Take the count to the person pouring.
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