Foodservice Equipment & Supplies

OCT 2018

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

Issue link: https://fesmag.epubxp.com/i/1034555

Contents of this Issue

Navigation

Page 51 of 99

50 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 BETTER BAR DESIGN Work collaboratively, said Tobin Ellis of BarMagic, by bringing bartenders and bar managers into the bar design and planning process early and designing to their needs. While his comments focused on how the industry approaches designing and building bars, Ellis' comments apply to all aspects of the foodservice industry. Programming should always come before design, Ellis said, and added that increasingly complex drink menus and work flows demand more square footage, more work stations and more customization. He also encouraged operators to consider back-of-the-house service bars as a means of increasing efficiency and flow. What's not needed today, Ellis noted, are old-school, plan-view approaches to bar design that hamper bartenders' ability to prepare drinks quickly while engaging with guests. "You will never find a bartender who says, 'I'm so glad this bar was designed all in-line and symmetrical!' They're the ones who have to get the drinks over the bar quickly and efficiently while provid- ing an immersive hospitality experience to guests at the same time." Immersion, Ellis added, is not created by design. While it requires design, there's "no immersion without service and hospitality," he said. He encouraged FED Summit attendees, from manufacturers to designers and operators, to design with that in mind. "Given today's unique business environment of rapidly evolving consumer preferences, high technol- ogy and operating costs, and heightened competi- tion, it's more critical for us than ever to grow by offering new ways for customers to save money and grow. And to continue to find ways to help them to reinvent themselves for scaled, long-term growth." Eric Boelter, president, foodservice, The Boelter Companies A greater involvement of bartending profes- sionals in the industry and the rise of bartender-owned operations are driv- ing what Tobin Ellis of BarMagic deems the current bartend- ing revolution. Roundtable discussions were a hit among FED Summit attendees.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - OCT 2018