Bars

During the recession, a limited bar of beer and wine—or no alcohol at all—seemed to be the go-to choice. But now the fully stocked open bar is back, with 45 percent of companies opting for one last year, according to the BizBash survey. Industry pros predict that number will be even higher in 2013: “The open bar is not where clients are cutting back this year—they’re doing a full bar, plus a few specialty cocktail options,” Gorjestani says. Speaking of which, the interest in craft cocktails remains strong. “Society is still attached to classic cocktails and chef-driven mixology—guests get excited by throwback, Prohibition-style drinks made with bourbon, as well as cocktails made with fresh herbs and house-made syrups,” Neubauer says. But the latest trend may be something you remember from your high school prom, updated with a boozy twist: the drink fountain. While punches have been popular at holiday parties for several years, booze-filled fountains were one of the top trends spotted at this year’s Tales of the Cocktail, the annual drink festival in New Orleans. “I think these will gain popularity at corporate events because they are both fantastic for serving signature cocktails to larger groups and also serve as a gorgeous decorative element for an event,” Belvedere’s head of spirit creation and mixology, Claire Smith, told BizBash. Still, it’s never a bad idea to make sure nonalcoholic options are on hand, and Neubauer suggests offering more than just Diet Coke. “House-crafted sodas and elixirs make nonalcoholic options seem more enticing,” he says. Pictured: A private holiday event produced by Hollywood Pop Gallery featured a fully stocked custom circular bar covered in images of ornaments.

The tiers of the Ella shelving unit from Miami-based Ronen Rental can be outfitted with ­different graphics, and can function as a back-bar or product display.

"The client asked for an interactive space where guests could use the Note II to do fun things like order a drink, share music, or design a T-shirt, device cover, or dessert. We designed four individual pod-like stations showing off each capability. We had one week to design, fabricate, and install the custom pieces." —Tony Schubert

Zellers threw a farewell party produced by Candice & Alison in November as the Toronto retailer got ready to shutter all its stores after 61 years of business. A massive, four-sided bar was covered in enlarged newspaper clippings from 1951, the company's opening year.

For the grand opening of Mariano's newest Chicago location in October, Kehoe Designs arranged for a disco-themed soiree inside the supermarket. To bring a Studio 54 vibe to the space, the designers used shimmering bars and disco balls for the decor.

Chefs like Daniel Boulud and Gavin Kaysen served their dishes in front of plush red velvet walls that spelled out their names in metal signage.

Black and gold accents highlighted another full bar, and a birdcage containing a crystal chandelier hung overhead, adding another on-theme element.

In the tent, a rustic bar served bourbon and Scotch.

The decor at Monday's BET Networks Inaugural Ball included five giant balloons that used 3,000 cubic feet of helium. A bar that Syzygy Events International created for the event was a truss structure with spinning bottles of Hennessy.