A Nashville wedding bar checklist has three columns: what the venue allows, what you will buy, and what the bartender brings. Mix those up and you get a beautiful menu with no ice, or a full liquor run and a venue that forbids outside bartenders.
Confirm with the venue first
Ask, in writing, whether an outside bartender is allowed, where the bar can stand, where ice melt can drain, and whether you need a COI. Historic homes, barns, and some church properties have rules that a loft will not.
Ask about load-in time. A 4 p.m. cocktail hour with a 3:30 access window is not a real setup. Build at least an hour of quiet time before guests see the bar.
What you buy
You provide the alcohol. Buy from a list we help you write after the menu is set — not from a generic “two bottles per guest” myth. See our alcohol-quantity guide if you want the longer version.
You also provide access to the space and, if the venue does not, a table and power. That is the entire customer-supplies list for most weddings.
What we bring
Bartender, mobile bar, tools, ice, mixers, garnishes, napkins, and cleanup. The cocktail menu is planned before the weekend so you are not designing drinks in a parking lot in formalwear.
