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Behind the Scenes!

Extract from Bar Magazine article

May 2017

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Make the most of the space behind the bar if you want your customers to see a slick operation.

When it comes to fitting out your venue, ensuring your backbar works on a practical level is just as important as how it looks. Taking into consideration refrigeration, washing equipment, backbar displays and ice machines, the right design will help staff make the most of the space behind the bar and give the impression that you are running a slick operation.

Bob Wood, director DC Warewashing & Icemaking Systems says "smooth and efficient operations behind the bar are a vitally important part of having a successful and trouble-free backbar operation. If the layout has not been designed properly this will affect staff workflow, the efficiency to serve when demand is high and the impression of a smooth, professional operation or one of chaos".

Purchasing the wrong equipment can produce bottlenecks, compromise health and safety and put undue pressure on staff reducing efficiency and profitability. "When planning the purchase of new equipment, whilst it's important to consider current levels of business and increased efficiencies a re-design offers the ability to build-in increased capacity for coping with periods of higher demand" Bob says. "You should also take into account future plans for growth and expansion of the business. The latest energy-saving innovations will reduce your energy costs and immediately start to improve your profit margin". 

Read full article in Bar Magazine May 2017 issue ...



 

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