Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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54 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 functional by design Head be no more than 3 feet for maximum efficiency, Adams says. The distance between a bartender's knees to the edge of the bar top has important ergonomic implications. "Bartending is tough on the body," Adams notes. "There's a science to mak- ing sure that the bartender doesn't have to lean forward to get to the bar top, which puts strain on the back. But you see that scenario a lot. Even more common are bar tops that are tucked in too close to the bartender, jutting over the ice and bottles below, making them hard to access." Weisblatt adds that providing suffi- cient workspace for bartenders is also im- portant, enabling them to build drinks for a six- or seven-top table all at once versus having only enough room to do two or three drinks at a time and then start again to complete the rest of the order. For cockpit-style stations on a front bar, positioning a dump sink to the right of each bartender's station can greatly improve efficiency. After bartenders pour each cocktail, they can dump the ice from the shaker and move on to the next drink without walking away to dump the ice someplace else, Adams says. And he increasingly advo- cates for installing glass rinsers — the type often seen in beer bars — at each station. Traditionally used for reducing foam in beer, rinsers also enable bar- tenders to quickly rinse out tins after dumping ice without walking away. While traditional soda guns remain the standard in many bars, particu- larly at high-volume operations where speed is critical, the craft movement has higher-end cocktail bars opting for bottled and canned mixers instead. That's a menu- and concept-driven decision that has implications for bar logistics and design. Namely, reach-in refrigerators typi- cally reserved for beer and wine now must accommodate mixers too. And trash becomes a bigger issue, requiring careful consideration of both storage capacity and pickup schedules. And beloved as they are, the craft beer and cocktail movements have made efficient use of space more critical than ever. Finding storage increasingly becomes a challenge with various spe- cialty beers and drinks each calling for a unique serving glass, and many bars also matching various wines to appro- priate glassware. Single-door coolers and freezers represent one solution that Adams likes. "We used to have drainboards all over the bar that held all of the glassware but now, instead of drainboards, I'm installing front-loading, single-door coolers and freezers. They give me more cold storage space, so I can do all of the craft stuff, and their tops become glass storage space," he says. "I'm not taking up any more space, but I'm getting more functional equipment to be able to accommodate some of the crazier stuff Brack Shop Tavern's bar was designed to carry Last Word Hospitality's vision for a friendly, cozy Los Angeles sports bar where craft cocktails, plenty of tap beers, house-made sodas and hearty, elevated bar food shine. Photo courtesy of White Oak Communications

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