Restaurant Development & Design

NOV-DEC 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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3 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 8 2018 PRODUCT GUIDE BAR EQUIPMENT, DESIGN & STORAGE B ars are denitely having a moment, with programs touting top-tier trends such as craft and culinary cocktails, micro- breweries and distilleries, artisan ice, specialty mixers, wine and cocktails on tap, and countless versions of avored spirits fueling rapid change. With such dramatic program changes also come dramatic new opportunities — and grow- ing bartender demands — for better, more functional bar designs. Chris Adams, principal at Ellis Adams Group, a hospitality consulting, operations, branding and design rm, agrees, stressing the importance of en- abling bartenders to make drinks quickly while still providing hospitality to guests. "This business is all about basic math," Adams says. "The more drinks that go out, the more money that comes in. If your bar is poorly designed, you inevi- tably leave money on the table because bartenders can't move fast enough." Regardless of a bar's concept and anticipated volume, simply walk- ing through the various drink-making processes should inform bar design and setup. "If I don't have to take more than one step to get what I need, I can knock a few seconds off of the time it takes to make each drink," Adams says. "By the end of the night I've been able to make 15, 20, 25 more drinks than I would have been able to if I had to leave my station at some point each time to do what I need to do. By the end of the year, that equals a whole lot of money." To help facilitate such bottom-line- boosting efciency, Adams offers a few basic design strategies: Position a dump sink to the right of each bartender's station so he or she can simply dump ice from the shaker and quickly move on to the next drink. Consider installing glass rinsers at each station. Position soda guns to the left of the bartender, enabling him or her to shave seconds off by pouring liquor with their right hand while simultaneously adding soda with their left. Consider front-loading, single-door coolers and freezers for expanded glass storage. Avoid underbar, slide-top coolers for chilled glass or bottle storage. They waste valuable space because nothing can be put on top of them. Metal Bar Finishes Rigidized Metals Corporation offers textured metals for bar fronts and bar backs. The texture provides aesthetic qualities that can give any bar a unique appearance and aesthetic. The metals come in more than 25 textures, a variety of nishes and micro-textures that designers can combine with deep textures for customized effects. Choose from stainless steel, aluminum, titanium, copper or other alloys. Rigidized Metals Corporation www.rigidized.com Wine-by-the-Glass Made Easy Wineemotion's QUATTRO+4 is an eight-bottle, automated portion-control dispensing and preservation system. This model features dual temperature zones for storing white and red wines at a temperature range of 42 degrees F to 70 degrees F. Operators can congure this system for behind- the-bar use or position it out front for self-service use by guests. The unit measures 39.44 inches wide, by 25 inches high, by 14 inches deep. Wineemotion www.wineemotionusa.com

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