Having good design behind the bar is considered integral to running a successful and profitable venue.

Planning workflow around warewashing is one of the key elements of a successful and trouble-free back-bar operation.

"From a warewashing perspective, think about how dirty items will get to the machine and how the clean ware will be taken away afterwards. Get this wrong and you can end up with bottlenecks, increased stress and frustration levels among employees, compromised hygiene standards, potential health and safety issues and ultimately downward pressure on efficiency and profitability" advises Bob Wood, managing director at DC Warewashing & Icemaking Systems.

His advice for glasswashers includes avoiding installing the machine near a door or narrow walkway or close to the busiest or key areas such as the serving zone or tills. Consider where the dirties are going to be 'dumped' ready for washing and make sure these won't get in the way of service and don't come into contact or cross paths with cleans coming out of the machine. Also, consider the depth of the machine with the door open when deciding on the depth of the back-bar area.

Ice machines should be carefully positioned also to avoid bottlenecks. Try to keep the ice machine behind the bar area if possible and avoid decanting and transporting ice.

Read full article in Bar Magazine - February 2016 issue ...