The hosted bar has become a hot topic as attendee expectations for toasting have elevated beyond red, white and bubbly. We asked The Ritz-Carlton, Half Moon Bay Director of Beverage Jonathan Moran for insights on how to win at the bar from his decade of experience working across three continents.
What is your recommendation for setting up a hosted bar that won’t break the bank but won’t look cheap either?
Selecting the right beverage brands and the glassware is crucial. A short but cost-efficient spirit selection with well-known entry-level brands is a sure way to ensure guest satisfaction, as expensive labels aren’t always necessary for a standout beverage experience. When it comes to glassware, choose a few styles of well-made glassware rather than breaking the bank on handmade glasses.
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Is there a formula for the number of bartenders needed per number of guests?
While it depends entirely on the kind of event, I would suggest one bartender per 10 guests to ensure quick service, bar efficiency and guest satisfaction.
How do you accommodate the increasing number of people who are alcohol free, but still want a fun beverage that isn’t too sweet?
People are opting for non-alcoholic beverages now more than ever, and having a great selection is a must. I always put my non-alcoholic offering at the same level as the alcoholic one, offering a diverse and original selection of juices, teas, sparkling teas and zero-proof wines to create drinks with complexity.
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What creative trend are you seeing in drinks in 2026 and how can that be incorporated for groups?
People are seeking interactive experiences, increasing the popularity of beverage masterclasses and educational beverage sessions. This is a great activity for groups and it’s important to have a team of beverage professionals capable of leading these experiences to engage a group.
This article appears in the March 2026 issue.
