While onsite operations are not traditional users of bar equipment, there are instances when such products are required, such as in high-end catering functions. Designing a well-thought-out bar equipment layout is an important beginning. Every equipment item needs to be in the optimum location and every square inch of space behind the bar should be carefully considered. The key to good bar station design is the one-step rule: The bartender should be able to make 90 percent of drinks by ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.