Drink stall ideas for markets and events

Hot drinks

Milk alternatives such as oat, soya and almond drinks are now a common request, so decide which you will stock and label them clearly. Each one is an allergen consideration for customers, and your staff should know what goes into every drink on the menu.

Coffee, hot chocolate, chai and mulled juice sell well on cold days and early mornings. A coffee setup needs a machine, a steady power or gas supply, fresh water and a way to dispose of used grounds. Queues move fastest when the menu is short, so offer a small number of sizes and flavours.

Cold drinks

• Fresh lemonade and flavoured iced teas for summer events.
• Smoothies and cold-pressed juices from a prepared fruit range.
• Bubble tea and milkshakes, which draw younger crowds.
• Sparkling soft drinks and homemade cordials sold by the cup or bottle.
• Water and electrolyte drinks at sports and motorsport events.

Mocktails and alcohol-free options

Alcohol-free cocktails attract customers who want something special without alcohol, and they let you trade at events where nobody holds a licence for alcohol. Name each drink clearly and list its ingredients, because drinks can contain allergens such as milk, soya or nuts.

Selling alcohol

Selling alcohol needs authorisation. At many events the organiser holds the permission, and at others a temporary event notice applies. Read our guide to selling alcohol at events before you plan a menu with alcohol on it.

Water, ice and power

Drinks stalls use more water and ice than most traders expect. Work out how much you need for a full day, how you will keep it cold, and where you will wash equipment. Check what the organiser provides for water and electricity, and read lighting and power for event stalls for the kit side.

Kit for a drinks stall

• A machine or dispenser that suits your menu, with a spare if the event is a long one.
• Insulated containers for ice and cold drinks.
• A water supply, either from the organiser or in containers you bring.
• A thermometer and a cleaning routine for equipment.
• Cups, lids, stirrers and napkins in quantities that cover a peak day.
• A way to take payment, with a back-up if the signal drops.

Pricing and speed

Ask the organiser about their rules on cups, straws and waste before you order packaging. Some events ask traders to use compostable or reusable cups, and many expect you to take your own rubbish away at the end of the day.

Drinks have a low unit cost and sell in volume, so speed matters as much as price. Time how long each drink takes to make and simplify the menu until the queue moves. A stall that makes a drink in under a minute can serve many more customers in a busy hour than one that takes several minutes.

Check your margin on each drink after cups, lids and ice, using the break-even guide as a guide to the sums.