if the honey is setup (crystalized) in the barrel, you will have to heat it to some extent.
200 quarts is 50 gallons....most of a 55 gallon drum.
if you plan to bottle 50 gallons a week (which is what it sounds like), you will want to invest in some infrastructure (otherwise you will end up overheating the honey to accomplish what you are attempting).
barrels are often less than perfect...sometimes a bit of grime in the corners, sometimes a bit of lining has chipped off and there is some rust. ...do you want to avoid having this end up in your finished product? if not, don't bottle directly from the barrel.
the hotter you get the honey, the faster it will flow (and the more likely you are to alter the taste/quality of the honey).
we scoop by hand out of the drum (using stainless steel scoops) directly into a bottling tank (we use maxant tanks), then warm the honey just enough to get it to flow (without breaking the crystal....most want honey clear of crystals, our customers want it crystalized). this is labor intensive (to say the least), but works for our needs.
if you really plan to bottle a barrel a week, you will want to gently warm the barrel for several days (a hot room or hot box is probably better than heating bands), and you will want some way to get the honey into an actual bottling tank (mcmaster carr makes a barrel lifter/pourer, many make pumps). if you can't afford a bottling tank and some equipment for bottling 600lbs/week, you don't have enough margin built into your plan. if the honey is suffiecently liquid, you could get 10 5gallon buckets with honey gates (as robo suggested), but for that kind of volume, you are really better off with a proper bottling tank (stainless steel, double wall with a water jacket, thermostatically controlled).