Guide · Event orders
Hosted bar, cash bar and consumption bar: what they mean on a BEO
Written by a hotel banquet operations manager ·
On a banquet event order (BEO), a hosted bar is paid for by the host rather than by each guest, a cash bar is paid for by the guests drink by drink, and a consumption bar is charged to the host based on what is actually poured or used. The bar type tells the bar team how the drinks are paid for; it does not change how many bartenders you need.
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The three bar types
| Bar type | Who pays | How it is usually described on the BEO |
|---|---|---|
| Hosted | The host (the client) | Guests do not pay at the bar. Often limited by hours, by brand level or by a set of drinks |
| Cash | The guests | Guests pay for each drink. The bar needs a way to take payment |
| Consumption | The host, after the event | Charged on what was served, counted at the end |
Some properties use other names (open bar, sponsored bar, tab bar). Read the line as your property writes it, and ask if the words are unclear. The exact billing terms belong to your property's sales and accounting rules, not to this guide.
What the bar section tells you
Read these lines together:
- How many bars, and where.
- The type of each one: hosted, cash or consumption.
- The hours each bar runs. A bar open the whole function keeps its people longer than one that closes at the end of cocktail hour.
- Whether there is a cocktail hour. It changes the bartender count.
- Wine at the table. Poured wine is a service-style change for servers, not a bar change.
What changes for the crew
| Change on the BEO | Effect on the crew |
|---|---|
| Another bar | Another bartender at least (one per bar is the starting minimum) |
| Cocktail hour added | Bartenders at one per 50 guests instead of one per 100 |
| Larger guarantee | Bartenders and barbacks follow the count |
| Hosted to cash | No change to bartender ratios; check setup for payment and any cashiering |
| Bar hours extended | The people on the bar stay longer, and the schedule changes |
The ratios above are Hotelwright's starting points: one bartender per 100 guests, at least one per bar, one per 50 in a cocktail hour, and a barback from 101 guests (two from 251) when there is a bar. Your house standard wins. For the full set, see servers per guest.
How Hotelwright handles it
- Reads the bar line. The bars are read as printed (for example "2 hosted, 1 cash") and split into one row per bar, each hosted, cash or consumption.
- Cocktail hour is a field. It moves the bartender ratio.
- Ratios are settings (Team plan). Bartender, barback and per-bar minimums are edited in settings, and a count you type stays locked when the plan is re-run.
- Language. Hosted, cash and consumption show in Spanish as Abierta, De pago and Por consumo.
FAQ
What banquet managers ask.
What does hosted bar mean on a BEO?
The host, usually the client, pays for the drinks, and guests do not pay at the bar.
What is the difference between a hosted bar and a cash bar?
At a hosted bar the host pays; at a cash bar each guest pays for their own drinks.
What is a consumption bar?
A bar charged to the host based on what was actually consumed, counted after the event.
Does a cash bar need more or fewer bartenders?
The starting ratios do not change by bar type. Whether you add a cashier or a till is a property decision.
Where do I find the bar hours?
In the bar section of the BEO, next to the number and type of bars. If they are missing, ask sales.