BAR PARTS AND EQUIPMENT LAY OUT. The Bar Itself. The elements in determining the placement, size, and shape of a bar: The element of décor The element of function. Parts of the Bar:. Front bar The customer’s area where customers order their drinks and where orders are served.
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The elements in determining the placement, size, and shape of a bar:
The customer’s area where customers order their drinks and where orders are served.
Considered as the heart of the entire beverage operation.
The major pieces of underbar equipment have surface of stainless steel which is durable, cleans easily and is unaffected by chemical cleaners needed to kill bacteria.
It also looks nice and easily takes a high polish.
Units from the same manufacturer fit side by side and give the appearance of being continuous.
The legs have bullet feet (feet tampered like bullets) for ease of cleaning.
The feet are adjustable to accommodate uneven flooring.
This piece of equipment is variously known as a cocktail station, cocktail unit, beverage center or colloquially, jockey box.
Bar mats (Drain boards)
Flake-ice machines / Ice crushers
Most of the small bar equipment is used for mixing and pouring.
A second group of utensils is used in preparing condiments to garnish drinks.
A third group is involved in serving.
Master Pourers (Juice Containers)
(left: Boston shaker,
right: Standard shaker)
Bar strainer (Hawthorn Strainer)
Bar spoon with relish fork
Bar spoon with
(left: wall mount, center: Bar blade, right: can opener)
Corkscrew left: angel’s wings,
center:waiter’s friend, right: straight pull)
(folio for guest checks)
It is part of your overall concept: its style, quality, and sparkle express the personality of your bar.
As functional equipment it has a part in measuring the drinks you serve, and it conveys them to your customers.
It can be a merchandising tool; subtle or flamboyant variations of custom in glassware excite interest and stimulate sales – oversize cocktails in wine glasses or beer mugs coffee drinks in brandy snifters, special glassware for your own specialty drinks.
Base or Foot
Its sides may be straight, flared, or curved.
Various sizes and shapes of tumbler are known by the names of the drinks they are commonly used for: old-fashioned, rock glass, highball, collins, cooler, zombie, pilsner. Glass jiggers and shot glasses are mini-tumblers.
Bowl and base may have a variety of shapes.
Traditional footed glasses include the brandy snifter and certain styles of beer glass.
Today footed ware is also popular for on-the-rocks drinks and highballs. In fact, any type of drink can be served in a footed glass of the right size.
You can think of it as a tumbler with a handle or as a tall glass cup. It is usually used for serving beer.
Buy glass sizes that you will never have to fill to the brim; they will surely spill.
A brandy snifter of brandy is served so the customer can savor the aroma.
Consider weight and durability. Consider heat-treated glass if you use a mechanical dishwasher.
Consider design and buy glasses that do not need special handling: flared rims for example, break easily. Then consider the breakage factor in figuring the numbers you need.
There are a number of reasons why:
Quality equipment will last longer and will withstand better the wear and tear of a high-speed operation. Heavy-gauge surfaces will resist dent, scratches, and warp. Heavy-duty blenders will better survive the demands of mixing frozen drinks. Quality glasses will break less easily than thin brittle ones.
High-quality products are less likely to break down.
Breakdowns of any kind hamper service and give a poor impression of your operation.
If your pourer sticks, you’ve got to stop and change it. If your corkscrew bends, you may crumble the cork and loose your cool as you present the wine and the customer may refuse it. If your ice maker quits, you are in real trouble.
Repairs or replacements can be frustrating, time-consuming and costly. Quality products, moreover, usually come with guarantees.
Quality products are usually more pleasing to the eye, and are likely to maintain their good looks longer.
Cheap glassware becomes scratched and losses its gleam. Cheap blender containers get dingy-looking. So do work surfaces.
Since much of your equipment is seen by your customers, it is important to have it project an image of quality, cleanliness, and care.
High-quality equipment is likely to be better designed as well as better made.
This means smooth corners, no dirt-catching crevices, and dent-free surfaces that clean easily.
It all makes for better sanitation and better appearance.
For equipment quality, look at weights or gauges of metals (the lower the gauge, the thicker the metal); at energy requirements, horsepower of generators, insulation of ice bins and refrigerated storage, manufacturer’s warranties and services.
Consider the design features of each item in relation to its function and sizes and shapes and capacities in relation to needs.