How to Price Mobile Bartending Packages
Mobile bartending is priced three ways: hourly at $75–$150 per bartender, per guest at $10–$25 for full service, or a flat package of $900–$3,800 depending on menu, staff, and distance. Dry hire — labor only, client supplies alcohol — runs $40–$70 per bartender-hour, or roughly $4–$5 per guest per hour. Most operators quote a package and use per-guest math internally to build it.
The three models
| Model | Typical range |
|---|---|
| Hourly (per bartender) | $75–$150/hr |
| Per guest (full service) | $10–$25/guest |
| Flat package | $900–$3,800 |
| Dry hire (labor only) | $40–$70/bartender-hr |
Build the package from the costs
Before you set a number, total everything the event actually consumes:
- Product — spirits, beer, wine, mixers, garnishes, ice.
- Labor — bartenders, barbacks, setup and teardown crew.
- Equipment — trailer payment, coolers, glassware, CO₂.
- Operations — fuel, insurance, licensing, storage, permits.
Then price the package so it covers all four with margin — not just the product.
Staffing ratios
One bartender per 50–75 guests on a standard bar, one per 40 on a cocktail menu. Understaffing to win a bid produces the one complaint that actually damages your reviews.
Charge for distance
Add a mileage or tiered travel fee beyond 50 miles. A bar trailer towed two hours each way is most of a day, and it’s invisible in a per-guest number.
Related: bartender invoice template and mobile bartending business software.
Frequently asked questions
Which pricing model should I use?
Quote flat packages to clients and use per-guest math to build them. Packages are easier to say yes to and protect you from a headcount that creeps up, while per-guest math keeps your costs honest underneath.
What's the difference between dry hire and full service?
Dry hire is labor only — the client buys the alcohol, which keeps them within most states' licensing rules. Full service means you supply mixers, garnishes, ice, and glassware. Dry hire is $40–$70 per bartender-hour; full service is several times that per guest.
How many bartenders do I need?
One per 50–75 guests for a standard bar, one per 40 for a cocktail-heavy menu. Understaffing produces a long line, which is the single thing guests remember and mention in reviews.