Festivals — VIVA Bar Hire

Three Ways We Supply A Festival

From keg to tap.

Festival bars come in three shapes. Either the promoter has built the bar and needs dispense equipment installed on top. Or the bar is dropped in turn-key with everything integrated. Or — and this is most multi-bar sites — a mix of both across different zones. We supply and operate all three.

Dispense Only T-bar tap towers mounted on a wooden festival bar build with VIVA cellar equipment underneath at a beach festival in Ibiza

01 · Dispense Equipment On Your Build

Your bar. Our dispense.

You've built the bar — we install the dispense equipment on top. T-bar tap towers up to 12-tap mounted to your bar top, up to 50 metres of insulated python running back to our cellar, full gas ring-main for consistent pour pressure, coolers, kegs, and staff to operate. The bar still looks like yours; the pour is ours.

T-bar tap towersUp to 12-tap configurations

Insulated pythonUp to 50m runs

Cellar installVision V21e & IceJet coolers

Gas systemFull ring-main for consistent pressure

Turn-Key

Five VIVA-branded bars in a row at Latitude Festival with queue and stage in background

02 · Our Bars, Turn-Key

The whole bar dropped in.

Our own VIVA bars wheeled or built in, branded VIVA or with your festival panel, integrated cellar, integrated EPOS. The bar arrives, gets set up, runs the weekend, leaves. Two-bar runs through to the multi-bar arena lines we built at Latitude.

BarsVIVA Classic / Mayfair / multi-bar runs

BrandingVIVA or custom festival / sponsor panel

CellarIntegrated or end-of-run

Full Site

A run of three branded VIVA bars side by side at a marquee event

03 · Full Festival Site

Mix & match across the site.

Most multi-bar sites are a mix of setups across different zones. Dispense equipment on the main stage bar build, our own bars in VIP, a self-contained cocktail cellar in the dance tent. We design the spec across the whole site and operate it end-to-end with a single point of contact.

ScaleUp to 100+ taps & dispense points

OperationsSingle production contact, single invoice

CocktailsPre-batched dispense or fresh-made

How Festival Bookings Work

Built for production teams.

Festival bookings aren't menu-selected — they're scoped. Here's how a typical site engagement runs from first conversation through to off-site. Everything quoted per-pour-point, with multi-bar volume reflected in the rate.

01 Pre-Site

Site survey & quote

Share your site plan or CAD. We review pitch locations, power and water access, bar build status, and pour-point count. Detailed quote returned within working days, not weeks.

What we need from you Site plan, dates, expected capacity, bar build status

02 Build Week

Delivery & install

Cellars, dispense equipment, full bars, python runs — installed against your build schedule. Cashless EPOS and card readers tested before doors. RAMS provided on request.

Typical build time Cellar 3-4 hours · per bar 1-2 hours · python run scales

03 Operating Days

Staffing & service

Front-of-house bar staff and separate cellar staff on multi-day sites. Cashless EPOS reconciles daily, integrates with your festival cashless platform on request.

Staffing model Bar & cellar crew · rest cover · shift swaps managed by us

04 Post-Event

Break-down & off-site

Stock reconciled, cellar broken down, python pulled, bars loaded out within your published de-rig window. EPOS data and sales reports provided within five working days post-event.

Reporting Per-pour-point sales, transaction count, stock take

Where We Work On Site

Six positions, six different jobs.

A festival isn't one bar — it's a network of pour points serving different audiences with different kit, different staffing, and different drinks specs. Here's the spread we work across.

01 · High-Volume

Main festival bars

Long-run bars on the main arena. Dispense equipment installed on the festival's existing bar build or our own multi-bar line. Built for sustained high-volume pour through the headliner sets.

Dispense or full bars

02 · Hospitality

VIP tent

Premium spirits, champagne service, made-to-order cocktails. Smaller pour points, higher margin, photographs well — usually the bar that ends up on the festival's own marketing.

Mayfair · Staffed

03 · Late Night

Dance tent / arena

Late-set venues with sustained 4-6 hour service windows. Pre-batched cocktails on dispense for speed at peak. The cellar lives off-bar to keep front-of-house clean.

Cocktail dispense

04 · Crew & Talent

Backstage hospitality

Artist hospitality, production crew breaks, sponsor green rooms. Smaller turn-key bars or self-pour pavilion units depending on closed-loop tab requirements.

Self-service or staffed

05 · Brand Zones

Activation bars

Sponsor zones, brand-led pop-ups, daytime activations. Custom-panel bars in sponsor colours, fresh-pour cocktail menus designed around the brand campaign.

Branded · Activation

06 · Multi-Day

Multi-day staffing

Three-day, five-day, week-long sites. Rolling staff, rest cover, crew accommodation coordination. Same trained faces for the duration — not a different agency every shift.

Cross-bar · Staffing

Brief To Off-Site

Four steps. Built for production.

How a typical festival booking actually runs. We work to your production schedule, not the other way around.

01

Brief us

Site, dates, capacity, bar count, branding requirements. Per-pour-point quote returned within working days, suitable for your production budget sign-off.

02

Plan with you

Site walk-through, pitch confirmations, build schedule alignment, branding sign-off. Single point of contact for the duration.

03

Build & run

Cellars, bars, dispense equipment, python runs installed. EPOS tested. Staff briefed before doors. We operate per your show schedule and your bar manager's instructions.

04

Off-site & report

Broken down within your de-rig window. Sales, transaction, and stock reports delivered within five working days post-event.

Festival FAQs

The questions production teams ask first.

The four we get most from promoters and production managers. The full list — RAMS, public liability cover, alcohol licensing routes, multi-festival contracts — is on the FAQs page.

See all FAQs →

Yes — and it's one of the most common briefs we work to. You build the bar, we install T-bar tap towers on top, run insulated python (up to 50m) back to our cellar at the end, supply coolers, gas, kegs, and staff. The bar visually stays yours; we're invisible until the pour. Common on beach festivals, branded zones, and sites where the build is already locked in.

Per-pour-point throughput depends on tap config, staff count, and your queue management — but typical four-tap operation at a busy main-stage bar runs around 200-300 transactions per hour with two staff at peak, more with three. Cocktail dispense pour points (pre-batched margs, espresso martinis) hit similar throughput because the bottleneck is the pour, not the make. We size the pour-point count to your peak demand windows during the quote stage.

Both. We have our own cashless EPOS and card readers as standard — runs on its own connectivity, reconciles transactions daily, generates per-pour-point sales reports. If your festival already has a cashless wristband or token system, we integrate with it instead. Tell us at the quote stage which route you want.

UK and Ibiza. We were the bar suppliers for Ibiza Global Radio Festival in San Antonio in both 2024 and 2025 — multi-day, multi-bar, beachfront site. We have the logistical setup to operate internationally where the brief is right; ask at quote stage and we'll work through the freight, kit, and crew model with you.

We do the bar. All of it.

We shipped the whole lot to a beach in Ibiza.