Corporate event bar service in NYC.

Celebrations, client events, recruiting nights.

The same Barsys bar that runs office happy hours scales to the events that matter more: a company milestone for 250, an executive dinner for 150, a client evening for 35, a recruiting night for 30. Guests choose from your event menu on the tablet; the 360 pours each drink to a tenth of an ounce; the team garnishes and serves.

• Company celebrations. Two or more machines on the bar, a curated menu named for the occasion, bartenders working the room.
• Executive and client events. Signature or Reserve menus, premium mixers and garnishes, a dedicated event lead on Reserve.
• Recruiting and team nights. Classic package, two menus, a bar that gives people something to gather around.

What it costs.

Standard event pricing is per guest with a two-hour service baseline: Classic $55, Signature $85, Reserve $225. Twenty guests is the minimum for standard planning; additional service hours are $500 each on request. Tax, extra hours and unpriced requests are confirmed in your proposal.

Zero-proof mixlists run on the same machines at no extra menu cost, so every guest is included.

Sizing the bar to the room.

Standard planning runs from twenty guests to two hundred and fifty, on a two-hour service baseline. Guest count drives the number of machines and bartenders far more than the menu does. A Barsys 360 carries six insulated canisters — 152 ounces on board — and pours every drink to a tenth of an ounce, so the fortieth drink matches the first. Bigger rooms get a second machine rather than one machine asked to work faster.

• 20–50 guests. One 360, a bartender working the bar and the room, two menus on a Classic package.
• 50–150 guests. A second 360 or a Shaker Pro station alongside it, so the queue never becomes the event.
• 150–250 guests. Stations placed apart rather than stacked, and on Reserve a dedicated event lead who owns the run of show.

Final machine and staffing counts are confirmed in your proposal against the venue and the run of show.

Formats outside that range — a 400-person town hall, a multi-floor office, a venue with no service lift — are quoted individually instead of being forced into a per-guest rate.

Choosing menus for a corporate room.

There are twenty-seven Barsys mixlists. Your package sets how many you can run: two on Classic, a signature programme on Signature, five fully curated menus on Reserve. Eligibility is shown live in the planner, because some collections are reserved to the higher tiers.

For a mixed corporate audience the useful rule is range rather than novelty. One familiar, citrus-forward collection covers most of the room; a second, more characterful one gives the people who care about cocktails something to talk about. Three of the twenty-seven mixlists are zero-proof and run on the same machines from the same canisters, so an alcohol-free guest gets a made drink rather than a soft drink from a cooler.

Browse the full mixlist library, or read what corporate open bar pricing in NYC actually looks like.

What is included, and what is confirmed separately.

The per-guest rate covers the machines and tablets, the bartending service, standard mixers and ice, your package’s menus, and setup and cleanup as agreed in the proposal. Two hours of service is the baseline; additional service time is $500 per hour and is requested before booking rather than assumed on the night.

Three things are deliberately not folded into the displayed subtotal, because quoting them blind would be guesswork:

• Spirits. Barsys is not a licensed liquor retailer. Spirits are ordered through our liquor store partner on your behalf; they confirm the order and invoice you directly, separate from the Barsys package.
• Delivery, load-in and venue access. Confirmed against your actual building, not estimated.
• Glassware and tax. Both confirmed in the proposal rather than assumed.

Sending an inquiry does not hold a date, sign an agreement or take payment. We reply with availability and a proposal written against your real numbers.

How the evening actually runs.

The team arrives ahead of guests, sets the stations and loads the canisters. Guests pick a drink on the tablet; the 360 pours it to the measure; a bartender shakes, garnishes and hands it over. On a Shaker Pro station the bartender pours against a light that stops at the correct measure, accurate to under a millilitre.

What that buys a corporate host is predictability. The pour is identical at the start and the end of service, nobody is free-pouring to clear a queue, and the bar becomes something guests gather around rather than line up at. When service ends the team breaks down and clears the space.

Recurring programmes — a monthly or quarterly bar on the same floor — are planned as a series rather than re-quoted each time.