It’s probably your bar’s equipment as the biggest cause of a dipping bar business.

We allay some concerns thought out by more conservative bar and restaurant owners who had not the time analyze the difference that contemporary advanced equipment makes versus generic fabricators in manufacturing of commercial and professional bar equipment for their business. We speak about true facts that makes and breaks a business prospect. Why the conservative bar businesses are unable to meet their goals or struggle for profitable sales. And how to immediately change it visibly especially in a running bar with renovation to a smart bar system, by reducing bar size, increasing customer pax, and increasing the speed of sales inviting more returning guests.

This presentation is for those few entrepreneurs who have spent a lot of time with conservative ideas and taken a longer time to reach their goals. They now want to focus on getting to their aims fast through a short cut rather than going in circles taking more years to reach close, or not even ever reach. Or someone who wants to straightaway start in the right tested system by the world’s leading brands globally. When you want to go straight from high school to PhD of successful bar business.

1. If I can get this done locally. They won’t make similar finish, but they can give all the functionalities. Why should I import?

Yes, if it can be done locally. We are providing this locally except of an established brand. Where the question means if one could get the same thing done through a generic middle-level equipment versus branded specialty equipment. The right bar system should have a good fabrication and finish, however the need of business is more than only finishing and looks.

Your bar service requires more than simple functions, instead capability to produce different type of drinks fast to create a sale, with accuracy and consistency.

Your bartender requires hundreds of ingredients in few footsteps. Instead, the redundancy is where few ingredients is processed in hundreds of footsteps.

With a generic fabricator, one would get only the basic functionalities, while your supplier gets their sales; unfortunately, you keep losing your sales and customers due to delays, lost sales, and poor service on high demand because the facilities are going to be poor in equation to space, crowd and needs. Your business should be able to bring in more customers to be profitable and serve them well.

That is the difference. If you want only to be able to make few drinks for few sales then a specialty equipment is not necessary, and the investment is not worth it. Ambitious bar businesses need a smarter system as a generic fabricator does not employ engineers in research, has patents in technology using advanced methods and equipment that meet international specifications. Thus, their product is always limited for small business. They also won’t assist in your growth as you enjoy by connecting with a professionally advanced industry manufacturing company for long term in business’ evolution.

2. Is it just slower sales? Then I can get more equipment, and maker larger bar?

It’s not a sound business to use more resources to sell a measure of products, as for larger bar you will need to hire more staff, increase HR load, take more AMCs, increase repairs and services cost and finally get rid of a lot of equipment at scrap value that can’t be used for long term shelf life.

You would also by making large bars, lose space for tables and customers. When you take the number of lost customers it will itself over few months affect ROI that a more superior compact bar can deliver. The cost of interiors associated with that bar space will be very high from backbar to counter tops, MEP, and front cladding. All that’s a waste when and never come back. It’s always better to use smallest services footprint, less staff, and be able to service more customers. For that you need smarter bar equipment made intelligently.

3. However the cost is prohibitive of imported bars upfront. I could get two or three bar stations in that cost.

This is a fear of focus on purchase cost of needed equipment material while missing the picture of continuous loss from a more primitive design low-cost bar that sells lesser in turnovers.

This is far more expensive to operate due to lost customers space (many reasons of lost customers by using generic facilities), slower service, expense in extra interior costs on the bar, more services and repairs, more AMCs, which will happen every day endlessly as part of daily cost.

It’s better to invest in a more efficient and smarter bar system once and get rid of extra costs that you still have to pay just to other vendors regularly. You need to do a precise cost analyses while agreeing just reduction in bar size (equipment), (creating) increased guest capacity, (providing) faster service is the (ROI) in months not years. It’s easier to check this in a running bar by renovating an old system with new one, and you’ll see revenues rise immediately and that’s the ROI.

Bottom line, a redundant and generic specification system is lower in efficiency of space, speed, capacity, results and cost you more in long term eating away opportunities and profits. An advanced efficient, capacitive, and speedy system is designed to cut this waste by making it better in construction so it will always cost more.

Example out of industry,

An MRI machine will cost more than a CT scan, which will cost more than an X Ray. We could say even X-Ray shows the result. Yet you need MRI to do a more efficient and thorough job. Their functions sound the same, but their process and results will be different. If you need results real time, fast and accurate, you will need an MRI (Magnetic Resonance Imaging).

Other Quality Product and Efficiency Features

..that we have not elaborated. Features that separate advanced fabrication from generic fabrication.

1. Keeping all bar ingredients fresher with longer shelf life is a given difference. Thus, savings for wastages and throwaways.
2. Safety for bartender users by removing all sharp metal edges in design.
3. Safety of guests from food poisoning by fabricating clean certified by NSF eliminating hidden spaces, gaps and corners, easy to clean means getting cleaned. Hard to clean means bacteria left over inside.
4. Clear safety from breeding roaches and infestation that is common to most generic fabricators due to hard to reach gaps where insects can hide and breed in dark.

We have not elaborated about its resale value.

An advanced brand has many takers even at 50% value. While your generic fabrication is a brandless name no one will want except scrap dealer, a known brand will sell from 25 to 50% of its purchase price at current rates. Often a bar equipment that is ten years old can be sold at 50 to 70% of its original value. And you had already taken out its ROI.

Changing over the main bar facility to a better one would see the start of a continuing growth of business (and hospitality F&B sales).

– When you cant change the space size
– When you cant change the timings
– When you cant change your team
– When you cant change your location
– Changing the bar is much easier and helps all of the above to multiply 3X.