The key functions of bar counters include providing storage and functionality to bar servers. Bar or food service counters at restaurants, pubs or cafes need the following components:
Different types of drinks have different set of needs. Beers and cold drinks need refrigeration. Wine needs different temperate and needs to be stored sideways.
The quantity of beverage you need to stores for quick access will drive the decision on the size or number of fridges you need. Which, in turn, will help figure out storage space required for it.
Consider if you may be better served with all the items stored in one location, or if you’d prefer to arrange a “long-term” storage spot separate from the main bar.
Temperature-controlled wine coolers come at a variety of sizes and price points. This is also true for beverage fridges for beers, sodas and cold drinks.
There are also many solutions for horizontal wine storage including standard cabinets that can be included in a custom bar solution.
Alternatively, if you have a large collection of spirits to showcase then open shelving mounted over a distinctive backsplash is a great statement maker.
Display Shelves or Rail Racks for Barware
By the very nature of its use, bar counters are supposed to look fancy, shiny and glamorous. From glossy finishes to a slew of glasswares and lighting.
The same rule applies to food service counters and its a good idea to have them equipped with fancy looking displays, kickplates and countertops
When it comes to storing these, there are a few options:
– Glass cabinets with interior lighting adds shine to glassware.
– Or, if you have stemware, consider bar counter racks that allow glasses to hang upside down for serving wine efficiently and provides a clean, industrial look.
Empty bottles, napkins, plastic waste, melting ice water, food waste etc are only some of the many wastes that are generated in the bar counter area. As the counter is located far away from the kitchen, some of the waste will need to temporarily be stored in the vicinity of the bar counter area. The disposal should be such that it minimizes and balances between - the man-hours required to transfer the waste to the dumping areas, avoids peak hour trips to keep inconveniences to guests at a minimum and also avoids a large pile-up of trash in the bar counter area
Construction Tip #Regardless of the skill level of the bartender that you've hired, spillages, plastic waste, condensation circles and different types of inconvenience is fairly common on the countertop. To be quick with the clean-up, using a large gash at the centrepoint to enable a quick wipe-down is essential, so we advice creation of a large hole, preferably with a lid-based covering that releases all the waste to the master chute
Other Essential Fit-Outs
You will also need to assess if the bar counter needs to be outfitted for dishwasher &/or a warming drawer, microwave and a full-sized fridge or two?
Share and discuss these essential requirements with your restaurant bar counter manufacturer / supplier.
Finalizing these must-haves will help nail down the number of cabinets, their dimension, and other specs. These, in turn, will enable the bar counter supplier to share more accurate quotes with you.