As temperatures rise and crowds head outdoors, rooftop bars become prime destinations. To ensure smooth operations and high-margin drink service, operators must stock smartly for the summer rush. This checklist is tailored specifically for rooftop venues to help ops managers streamline inventory, prep for seasonal demand, and capitalize on summer drink trends.
Core Inventory Essentials
Spirits
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Vodka (multiple brands for price tiers)
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Tequila (blanco and reposado)
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Gin (London dry and botanical)
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Rum (light and spiced)
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Aperitifs (Aperol, Campari, Lillet)
Wine & Sparkling
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Rosé (dry and crisp options)
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Prosecco and Cava
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Sauvignon Blanc
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Pinot Grigio
Beer
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Light lagers
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Summer ales
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Craft IPAs
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Wheat beers with citrus notes
Mixers & Non-Alcoholic
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Tonic and soda water
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Ginger beer
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Lemonade
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Cold brew coffee
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Coconut water
Summer Drink Trends to Watch
Summer 2025 is leaning bright, botanical, and sessionable. Here are some top trends to align your menu and inventory:
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Low-ABV cocktails: Spritzes, highballs, and wine-based drinks continue to thrive.
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Citrus-forward flavors: Blood orange, yuzu, and grapefruit are on-trend.
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Frozen everything: Slushie machines for frosé, frozen margaritas, and daiquiris are must-haves.
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Non-alcoholic options: Carry at least 3 premium zero-proof cocktails to meet growing demand.
Glassware & Supply Needs
Don’t overlook the operational essentials that support summer-style service:
Must-Have Glassware
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Collins glasses (tall for spritzes and mojitos)
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Coupe and stemless wine glasses
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Plastic and shatter-resistant options for outdoor safety
Bar Tools & Accessories
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Extra ice bins and scoops
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Citrus presses
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Garnish trays
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Drink carriers for rooftop runners
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Shade umbrellas and coolers (for heat-sensitive ingredients)
Suggested Order Quantities
Quantities vary based on projected foot traffic, menu size, and service hours. Here’s a sample ordering baseline for a medium-sized rooftop bar (~100 seats):
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Vodka: 12 bottles/week (6 brands)
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Tequila: 8 bottles/week (blanco heavy)
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Aperol: 4 bottles/week (high spritz volume)
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Rosé wine: 6 cases/month
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Prosecco: 8 cases/month
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Light beer: 10 cases/week
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Frozen mix (pre-batched): 3 gallons/week
Adjust based on historical sales data and weather forecasts.
FAQs About Summer Bar Stocking
How far in advance should I place summer bar orders?
Ideally 2–3 weeks ahead of peak weekends to ensure availability of in-demand SKUs. Seasonal SKUs like frosé mix or specialty syrups may have longer lead times.
How can I reduce waste during summer service?
Use pre-batched cocktails and modular garnishes. Track popular items weekly and tighten orders on underperformers.
Do I need different inventory for rooftop service?
Yes—focus on light, refreshing drinks and durable serveware. Prioritize heat-stable mixers and consider insulated carriers for ice and perishables.
What’s trending in non-alcoholic offerings?
Citrus sodas, ginger-based drinks, and NA spritzes. Brands like Seedlip and Ritual are popular, but some bars create house-made syrups to cut costs.
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