“Most bars are made today with a facility that is good to make a drink to fail, but not good enough to make drinks to profit.”

The bar can make and break your business.

You are opening a new restaurant with a lot of investment that is paying out to your interior designers, craftsmen, labour, suppliers, license fees, and so much more for the rent and security, and hiring of staff. Guess what you will be the last one to get paid, after you have paid the government its taxes. You will see your money as a bottom-line, i.e. the end. 

Your Bar defines the Bottom-Line

Everything else is a struggle in a restaurant business.

1. It takes a lot of time and labour to prepare food and serve.
2. The month ends quicker, and rent, salaries, and utilities cheques dip your cashflow.
3. A lot of marketing expenses creates a slow customer walk-in, who are quick to judge and leave (here goes the marketing money). It’s much harder for customers to stay.
4. Cost of food and beverage inventory is fluid, and wastages are high as everything is perishable.
5. These costs won’t change, they continue to rise. Who is you friend?

The Four Pillars of your Restaurant’s Success.

There are four pillars of your enterprise, and they are high technology communication and business systems, advanced marketing tools & positioning, state of the art facilities, and a great HR system leading to accountability, transition and incentive.

The restaurant cannot succeed if anyone is missing, it can survive is some of them are compromised, but destined to fail if the facilities are compromised.

THE BAR State of the Art Facility

Without state-of-the-art facility, the rest three (business systems, marketing tools and HR) are also an expense. Your facility needs to be more powerful than all the three together. One can choose high price and slow speed, but that does not sustain for long term. What always sustains in foodservice business is high speed at efficient prices.

Th Kitchen for most restaurants is a time consumer. The costs roll, as the kitchen prepares. The ball drops at the bar counter to make the register roll. And how your bar is made, will determine the size of your bottom-line number. Why do you think the restaurant failure rate is over 80%?

The mistake most uninitiated operators make, who haven’t been entrepreneurs, and take their failure from one job to another, is inadequate bar facilities. A bar that is good to make a drink to fail, but not good enough to make drinks to profit.

THE Profitable Bar Equipment List

That you should not compromise on.

Glastender Bar Profile Refrigerator

$10,000.00

Glastender Bar-Profile refrigerators provide the highest productivity, flexibility and performance at the smallest footprint in the industry.

SKU: Bar Profile Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

Glastender Bar Profile Glass Froster

$10,000.00

Glastender Bar-Profile Glass froster provide the high productivity, flexibility and performance at the smallest footprint in the industry.

SKU: F1S/FB Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

Glastender illuminated step bottles display

$100.00 – $101.00

Glastender lighted liquor displays are made of the highest quality in material, finish with multi lighting options to bring out the premium in the backbar. Optional stainless finish.

SKU: N/A Category: Backbar Displays

Read more

Glastender decorative ceramic beer towers

$1,000.00

Handcrafted ceramic beer towers in various styles and number or beer faucets from 1 to 12, choose color and installation for air or glycol cooled.

SKU: N/A Category: Beer Towers

Read more

Glastender Mainline Modular Bar System

Mainline style signature modular bar advanced fabrication with design engineered by Glastender and fabricated for matchless installation and high performance.

SKU: MAINLINE Category: Bar fabrication Tags: fabrication, private, professional

Read more

Glastender 24″ Underbar Glasswasher

$100.00

Glastender GW24 underbar glasswasher is designed to fit to the modular bar system matching alignment and design. Capacity 1144 glasses/hr.

SKU: GW24 Category: Glasswashers

Read more

A Profitable Bar, an Essential for Prosperity

Compromising on the bar that can make good drinks to profit, is taking a risk on all the investment for the restaurant. A right bar’s cost is negligible when compared to the projects overall cost. The bar’s importance in a beverage driven restaurant is essential.

The mistake one will make is treating the bar as a utility corner. The smart-investor will acquire a state-of-the-art bar facility by giving it an extra share from everything else, because the bar has to support everything else.

What we need from the bar, is its capability to store high volume of bar ingredients in different shapes and sizes, close at hand. Speed of bartending to serve many more drinks per hours, using lesser labor. A beautiful layout & design that does not run down the restaurant’s positioning as a top tier respectable and credible brand. Offering a variety of bar products, not limited, with a well organized setup in the backbar that inspires the guests.

Welcome to Barzzonibar system

Barzzonibar offers a careful collection of resources as discussed made through a highly trained and experienced bar design developers, to create a Good Design for Profitable Business.

Once we take on a project, the bar/ cafe/ facility is all set to be top-class. Take care of the other three Pillars, and no one can stop you.

The post The Profitable Bar Equipment List for Your New Restaurant appeared first on BarzzoniBAR.

Here are Mumbai’s timeless bars and restaurants that chose state of the art modular fabricated bar equipment for their venues, in no particular order.

1. Indigo Restaurant, at Colaba.
   Globally accredited Mumbai’s finest restaurant for over a decade was launched by acclaimed Chef Rahul Akerkar, that changed over their old bar counters and backbar fridges with modular fabricated bar stations, and backbar refrigerators by Glastender.
2. Blue Frog Bar, Mathuradas Mills.
   Collaboration between Degustibus and Blue Frog, the restaurant chose Glastender the fabricator of modular commercial bar equipment, Made in the US factory for is long bar.
3. Ellipsis, Madame Cama Rd, Colaba.
   An American Bar conceptualized by Proprietor’s LLC of Death & Co bars fame, required the same bar they use in the USA by Glastender fabricating a custom bar system to the specifications of Proprietor’s LLC.
4. Six Degrees, The Leela Kempinski.
   Conceptualized as a fine Vodka Bar overlooking the Pool, Six Degrees at the Lobby Level uses Glastender modular bar system fabricated for Leela Mumbai in its USA factory.
5. Tote on the Turf, Mahalaxmi Race Course.
   A luxurious restaurant space by Degustubus Hospitality by Chef Rahul Akerkar, with a stunning design, long bar with show kitchen had Glastender fabricate a modular commercial bar and back bar for the service.
6. Point of View, ITC Grand Central.
   The bar at the highest point of ITC Grand Central Hotel for residents to enjoy cocktails overlooking Mumbai’s skyline, with a Glastender modular bar fabricated for ITC Hotels, Mumbai.
7. Bombay High, ITC Maratha.
   The main bar of hotel at lobby level next to Pavilion, to enjoy Cigars and aperitifs before moving to dinner, as the pianist plays live music to keep the evening beautiful.
8. Earth Plate, Sahara Star Hotel.
   The Coffee Shop with an island bar where you can enjoy fine wines and cocktails enjoying the beauty of the hotel design, waiting for your connecting flight.
9. Dusk Bar, The Park Navi Mumbai.
   As the name goes, made for the evening hour as the sun goes down, with its cocktail service prepped on custom bar fabrication by Glastender for The Park Navi Mumbai. Also including a state of art cocktail gun dispensing system by Easybar USA.
10. Dublin, ITC Grand Central.
    A true Irish Pub with woody atmosphere, design by Irish Pub Company, Dublin, using Glastender’s custom modular stainless fabricated back bar and remote draft beer dispensing system.

The Timeless Mumbai Bars

Custom Bar Fabrication for Mumbai

Mumbai bars with access to state-of-the-art Glastender Bar Systems.

Glastender Mainline Modular Bar System

Mainline style signature modular bar advanced fabrication with design engineered by Glastender and fabricated for matchless installation and high performance.

SKU: MAINLINE Category: Bar fabrication Tags: fabrication, private, professional

Read more

Glastender Low Profile Glass Froster

$10,000.00

Glastender Low-Profile Glass froster provide the high productivity, flexibility and performance at the smallest footprint in the industry, and matches with underbar system.

SKU: F1S/FL Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

Glastender illuminated step bottles display

$100.00 – $101.00

Glastender lighted liquor displays are made of the highest quality in material, finish with multi lighting options to bring out the premium in the backbar. Optional stainless finish.

SKU: N/A Category: Backbar Displays

Read more

Glastender High Profile Refrigerator 1-Zone

Glastender High-Profile refrigerators provide the high productivity, flexibility and performance at the smallest footprint in the industry, provide high visibility to beverage brands.

SKU: C2TH24H-1 Category: Bar Refrigeration Tag: private

Read more

Glastender Low Profile Refrigerator

$10,000.00

Glastender Low-Profile refrigerators provide the high productivity, flexibility and performance at the smallest footprint in the industry, and designed to fit matching underbar system

SKU: C1SB/L Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

Glastender Choice Modular Bar System

Choice style modular bar advanced fabrication with design engineered by Glastender and fabricated for matchless installation and high performance.

Category: Bar fabrication

Read more

Glastender backbar glass iced display

Glastender Glass ice displays are well finished display fabrication to keep display bottles in ice chilled. Use it with Lighted step display to light up the ice

SKU: GDU Category: Backbar Displays

Read more

Glastender Modular Bar Die System

Glastender modular die system steps up the bar equipment installation to a clean, smart, highly organized, with in-built lighting feature

SKU: MD-BARDIE Category: Bar fabrication

Read more

Glastender High Profile Refrigerator 2-Zone

Glastender High-Profile refrigerators provide the high productivity, flexibility and performance at the smallest footprint in the industry, provide high visibility to beverage brands.

SKU: C2TH24H Category: Bar Refrigeration Tag: private

Read more

Glastender decorative metallic beer towers

$1.00 – $1,000.00

Metallic beer towers in attractive shapes, include Icing feature options for an impressive draft beer service with Glastender technology.

SKU: N/A Category: Beer Towers Tags: draft beer, private, professional

Read more

Glastender decorative ceramic beer towers

$1,000.00

Handcrafted ceramic beer towers in various styles and number or beer faucets from 1 to 12, choose color and installation for air or glycol cooled.

SKU: N/A Category: Beer Towers

Read more

Glastender Bar Profile Glass Froster

$10,000.00

Glastender Bar-Profile Glass froster provide the high productivity, flexibility and performance at the smallest footprint in the industry.

SKU: F1S/FB Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

Glastender Bar Profile Refrigerator

$10,000.00

Glastender Bar-Profile refrigerators provide the highest productivity, flexibility and performance at the smallest footprint in the industry.

SKU: Bar Profile Category: Bar Refrigeration Tags: private, professional, refrigeration

Read more

The post Top Ten Timeless Mumbai Bars that chose Modular Fabricated Bar Equipment appeared first on BarzzoniBAR.

As employee wages go higher, it becomes even harder to attract and retain good servers and bartenders. After all, everyone wants to go another step up the ladder, regardless of where that ladder may be.

That’s why, for many bars and nightclubs, losing employees is simply part of the day-to-day, despite the heavy investment in training new hires.

So, with these developments in mind and the competitive nature of the industry, we expect an even bigger push towards operational efficiency.
We already touched upon solutions like self-pouring and alcohol vending machines, but there are things you can do today that can boost your bottom line immediately.

For example, many bars have bartenders that double as servers, too.
Of course, one of the most important things in running a successful bar is creating and maintaining strict operating procedures that everyone must follow.

THREE THINGS DONE ASAP FOR BAR’S OPERATIONAL EFFICIENCY?

1. Re-design the bars to be more compact, lower in wasted steps and higher in output. Create more guest space. Create a better bar : guests : space ratio.
2. Retain a more empowered bartenders, lesser, but better trained and skilled. Apparently the better skilled are also more reliable. Two great bartenders on a higher salary are far cheaper than six or eight average bartenders with lower cost – in many ways.
3. Automate many aspects of bar ingredients to minimize bartender’s engagement keeping them for the “showstoppers” or core functions.

Just modernizing efficiency standards of your old bar can start making a difference. Create a new trajectory of increased revenues immediately.

• Re-design the bar to be much more efficient.
  If your bar is older than last five years, and you did not use a top-tier brand, chance are your bar was planned by an external agent and fabricated in a workshop. Resultant is a bar with wasted steps where customers need many bartenders to service them. Re-design your old bar now using a top-tier professional bar equipment brand as Glastender, to eliminate wasted steps. This compacts your bar’s footprint by almost fifty percent, needing lesser bartenders, and add more guest capacity. Your re-designed bar is made to serve a lot more guests easily, by..
• Automation of processes as wine, sodas, post mix, and beer dispensing at hand.
  The bartender not only has to assemble drinks for customers but also has to fetch ingredients from distances. Can we eliminate the wasted steps? by providing the bartender with all ingredients in high capacity, well organized at an arms distance speedily? Once your redesigned bar is ready, focus on,
• Retaining highly skilled bartender with ability of mixing + technology.
  Modern bar and any business needs its operators in forefront to be well acquainted with use of technology when it comes to your own industry. Keeping such people with higher wages will assure speed and quality of your brand. Move away from low skilled low tech hard to train with high attrition staff.

We are happy to explain how to streamline existing bars to be operationally more efficient. And probably the best in country if not Asia. Try it.

Original Article : The Top 10 Bar and Nightclub Industry Trends in 2022 | Glimpse Corp

The post Rule No. 8 Move towards operational efficiency. appeared first on BarzzoniBAR.

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.

The post It’s probably your bar’s equipment as the biggest cause of a dipping bar business. appeared first on BarzzoniBAR.

What is a Cocktail Station?

A Cocktail Station is where the bartender prepares simple or complex mixed beverages in a variety of flavors using a wide range of ingredients and equipment. A cocktail will generally use spirits, mixers, bitters and garnish, often stirred or shaken in ice to serve chilled.

Here’s an insight into cocktail station modules and building one for your bar.

Some Cocktail Examples

Credits: Town and Country Magazine

Martini

Cosmopolitan

Moscow Mule

Old Fashioned

The post Cocktail Station Fabrication Step by Step Guide appeared first on BarzzoniBAR.

A single source turnkey bar solution

Of a system that works together without flaws

The post Smart bar fabrication turnkey solution appeared first on BarzzoniBAR.

Vino Barzzoni launches the first All British engineering in automatic glasswashers for the bar, and an extended range of advanced washing solutions for cafes, kitchens, hospitals, and cinema with Clenaware Systems. Clenaware brings to Indian business operators its features used across Europe by the British and European industry focused especially on pubs, to clean beer glasses.

The flat beer problem is a Pandemic

The state of the market is consumers almost always get a beer glass where the foam goes flat by the time the customer even can take first sip. Glass is the biggest contributor to flat beer, proceeding with warm temperature. This is where Clenaware Sovereign glass washer brings is specialization of English pubs.

Solution to flat beer is here.

The Sovereign by Clenaware offers a 360 degree solution to glassware handling, from cleaning to drying to storing, untouched by towel and lint.

Resultant are ready cool glassware that are beer clean. Expect to serve perfect beer pints. Expect the classic foam head to retain beer’s bouquet and avoid oxidation for your guests to enjoy the freshest drink till the last sip.

Bulk glass drying with

Clenaware Airack

The Airack complements Clenaware Sovereign glass washer to quickly dry out hot glasses in single digit minutes.

The post The first All British hand-made Glasswasher in India simply Rocks! appeared first on BarzzoniBAR.

Select warm finishes for human touch – use deco finishes.

We feel comfortable in warmer materials, that is why we take vacations to sea side spots rich in white, blue and brown views. Live colors inspire us. Unless its essential (outdoors seaside), replace steel finishes with warm custom finishes in back bar refrigeration.

Or designer Steel Finishes

If steel is essential in back bar design then use one of the custom finishes that gives steel an art form and creates an interesting visual experience, such as this jewel-finishing.

Warm finishes make for a cozy space to hang out.

Add some drawers to the back bar refrigeration.

When people see inconvenience and hurriedness, such transfers to their experience making them hassled. Drawers are seen and also experienced as convenient and warm. They add an inviting feel to the cold refrigeration counter. Use custom finish in a warm woody or ocean blue color to create an experience where you are sure to increase the customer stay duration. Comfort has a spa like effect. Drawers are a key element.

Add more drawers, deliver a higher luxury brand/ space value.

Blue feels refreshing, cool and inviting.

Use blue color in refrigeration instead of warm. Blue signals the mind, of freshness, that the products inside are colder. Some times designers think of warm or dull led, even switching off the light in fridges, focusing instead of warm ambient lighting. But when its about cold beverage refrigeration, the color is truly blue.

Warm light carries UV, which is anyway harmful to wines. So wine cellars will often have blue lights. Blue light will also lower the heating up of cabin, keeping actually the cooler, colder by few degrees!

Blue LED is shown to increase the open product shelf life.

A team of scientists from the National University of Singapore has found that blue LEDs have strong antibacterial effect on major foodborne pathogens, and are most effective in cold temperatures (between 4 and 15 °C) and mildly acidic conditions around pH 4.5. (learn more)

Go Blue. Keep it fresher, and cooler.

Less is more, and more is clutter.

Don’t clutter the back bar top. Keep important things in focus. The back bar is a dressed up shop window and not a bulk storage rack system.

When power of back wall space is shared with more items, each value diminishes. Call it GDP per Capita of the Bar Display Wall. Less is more and more is clutter.

Avoid glassware storage in backbar, use hygienic and secured glass racks to avoid contamination. Below is a perfect back bar example.

Less is more when it comes to gaining a position in mind.

Raise the backbar to eye level.

Raise back bar height, three to size inches above floor to the height matching front bar top. Do not lower backbar products from eye view. Out of sight is out of mind. To place POS use a recessed stand.

Often, bar coolers are found of short or reduced height of 30 inches with 4″ casters. A front bar counter is almost 12″ higher at 42 to 44 inches.

The guests behind find it increasingly difficult to view entire bar cooler frontage. A glass door refrigerator is also a product display counter creating desire to buy a cold beverage. Lack of visibility is a cause of a large percentage of lost sales.

Raise the back bar height and see orders increase.

Organize and stack in order. Avoid chaotic storage.

Bar counters quickly become a victim of clutter and disorganization because there is not enough space allocation in a systematic manner for an increasing number of cocktail and beverage ingredients.

At its inception every bar counter looks clean, but there are no guests then. The counters fold, when there is a gathering at peak time. This leads to delayed orders, breakages and wrong pours (guest cancellations).

A well organized bar system is more than great for better sales figures, it also reflects a calmness and order.  Place your ducks in rows. Organize backbar products in categorized rows. Don’t store products at random.

Order creates desire. Clutter repels.

Add Wine & Champagne display to the back bar

Create section for wine and champagne display to elevate backbar products value. Store wines the way they are meant to, horizontally for bottles and vertical for wines opened for by the glass. Use a wine preservation system on bar top counter or as built in, to serve maximum wine labels by the glass.

Adding a wines display system is a great idea

A list of wines increase perception of the venue. Knowing how to store, display the bottles in a tasteful and informed manner will do wonders for restaurant value in patrons mind. Using a built in wine display amidst the bar refrigeration spruces up the value of the bar and sales by returning guests.

Create a halo effect for all other bar products with wines integration.

Frozen glassware in a froster depicts better drinks and safer.

Display Frosted and chilled glasses. It’s the first step in making a great drink and shows readiness. Because warm glassware in room temperature, kept openly are more than contaminated they increase the temperature of the beverage served faster.

Frozen glasses means anticipation!

Premium to mass brands in a descending order.

Placing the premium brands in focus lit locations and upmarket liquors step below while pouring brands directly above back bar counter top sets a nice order of aspiration as well as line of vision.

Similarly, store premium higher priced beverages in one section while fast moving at one shelf below will assure increased orders for the upper shelf brands.

Raise aspirational value by an aristocratic hierarchy. 

Nothing that discounts the guest experience in bar design.

Nothing cheap looking. Let nothing cheap looking come between your guests expectations and the bar product. Raise it by using premium refrigerators that increase the experience value.

The bar fabrication takes lions size of line of sight between consumers and the service. It is as much a part of the ambience and decor, thus only use fine and upmarket bar setups that elevate the guest experience.

A cheaper looking facility reduces everything else to its level. Great bar setup reflects your professional prowess.

Conclusively

A summary of the 10 inviting bar (design) commandments.

These 10 steps guarantee the bar area will attract guests, and increase its yield per year. They are,

1. Select warm finishes for human touch – use deco finishes.
2. Add some drawers to the back bar refrigeration.
3. Blue feels refreshing, cool and inviting.
4. Less is more, and more is clutter.
5. Raise the backbar to eye level.
6. Organize and stack in order. Avoid chaotic storage.
7. Add Wine & Champagne display to the back bar.
8. Frozen glassware in a froster depicts better drinks and safer.
9. Premium to mass brands in a descending order.
10. Nothing that discounts the guest experience.

Brought to you in association with Glastender bars – Built in U.S.A.

The majority of recourses used in this presentation are from Glastender bar installations in the USA and India.

Glastender bar systems let us create fabulously made fitted setup with custom finishes, in an orderly method, where all ingredients are stored in an organized manner at an arms length. The fabrication and finishing is top notch that increases the guest experience with the business.

The high profile back bar refrigerators, with custom finish options, options in LED lighting finishes, are tall 36 inches (3 ft), and with casters or leg sets match the front bar top height. Meeting the point No. 5 in perfection.

Glastender back bar refrigeration carry modules of drawers, glass froster, wine and champagne doors, and regular refrigeration with organization accessories for beverage bottles. This meets most of the other inviting bar commandments.

The range of glassware storage racks in front bar and backbar undercounter removes the need to store glasses open on back bar top, removing the clutter point #4.

To get your Glastender bar designed, get in touch with us with your bar plans.

The post The Ten Inviting Bar Commandments appeared first on BarzzoniBAR.

Create your own Cocktail Bar Design

In the past various bar equipment manufacturer brands launched their own version of bartender “mixology” cocktail stations. While the cocktail station design looks good for one professional bartender, it was seen these stations would only allow another bartender to copy the designer’s process.

Each bar has a different approach

And so every bar design must meet a unique approach, by planning the ingredients setup and preparation system. Some times the bar stations do not need to be complex and at times their complexity if different from a standard cocktail station design.

Glastender Bar Designer App

..places the power of cocktail station design in the hands of each new project operator. This allows planning the perfect bar design to meet the limitation of the size available for the bar. Cocktail stations can be seven four to eight feet long. They must sync with each bar space area individually.

This article does not tell you about another superior cocktail station design.

Instead we bring to you the mother of cocktail bar design thru the new Bar Designer app by Glastender. Try your hands out and create your own bar station or even an entire bar setup using Glastender’s designer app.

If you need our help, no problem. Send us your bar plan and we will design a custom Glastender bar system that meets your personal business needs in accuracy.

Visit https://designer.glastender.com 

The post The ultimate flexible cocktail station design app appeared first on BarzzoniBAR.

INADEQUECY

of bar ingredients due to space constraint. This limits availability, where stocks run out constantly. Keeping less options leads instead to an uninspiring menu.

ILL-FITTING

because the bar will be equipped with different brands products with shape, alignment, features, sizes and finishes that do not match. Avoid ill-fitting.

TACKY (Difficult)

where bartenders avoid the extra effort needed to innovate and offer memorable service during busy nights. Instead, the services run reduced.

UNKEMPT (Disorganized)

where bar products do not get a well organized space by type and needs, it ends up all over the counter. A shabby bar with increased breakages and cancelled orders.

POOR AESTHETICS

when fabrication does not use advanced bending, finish and joining process, with rough steel finish, unsightly edges and joints. This reflects on the brand value.

HIGH MAINTENANCE

as a common bar setup (built-in or free standing hard to clean) is impossible to clean daily with ease, it is avoided. Results in cobwebs, dirt, deposits in seams.

Modular Bar Solution by Glastender

is designed and engineered with experienced engineers and over sixty years of evolution to answer the six chronic problems that have no answer in one stroke.

We discuss below each point one by one, how Glastender solves them once and for all, for the next thirty+ years the restaurant and hotel’s life.

Resolution of the six inherent problems.

You need not live with.

Inadequecy in backbar to high capacity

Product based design

Commonly bar counters are designed with limitation of basic operations as mixing cocktails. They are not built based on storage efficiency of bar ingredients. Change that to Glastender’s product / ingredient based system. This increases capacity by three times and removes the problem of limitations, and lost sales.

Ill-fitted to aligned and connected

Fitted, aligned, connected.

Good design is pre-planned, imagined and created to fit. Glastender’s bar system is planned with aesthetics and fit in mind. That is why a Glastender bar fits like nothing else in the entire market. This is done thing.

Difficult to efficient and faster orders

Intuitive, easy to use, speedy

Because Glastender bars are product storage and flow based systems, every ingredient for any cocktail is within an arms distance. The bartending thus removes wasted steps. I.e. speeds up drink service and clocks in higher sales per evening.

Unkempt to highly organized

Organized storage of bar ingredients

Where advanced storage facility is pre-engineered for every cocktail ingredient avoiding cross contamination with their separated chambers within an arms distance. No more bar products strewn around counter or breakages.

Poor aesthetics to beautiful presence

Advanced robotics fabrication

Salvagnini S4+P4 flexible fully automated manufacturing, lets Glastender build equipment with unmatched surfaces and seamless bends. Forget the pain of ugly equipment you don’t desire to be seen with.

High maintenance to easy cleaning in a swipe

Easy to clean with a swipe

Glastender stainless fabrication carry NSF standards certification for sanitation, with radius corners (no hidden seams for deposits), and access to all areas easily to clean safely and quickly. So maintenance and hygiene upkeep is always perfect.

How does your bar look and work?

If you too want to remove the six inherent problems of the bar, get in touch. Let’s start talking about it and design a Glastender modular bar system for you.

Note: The above bar system information are as available in Indian market. The customer retains the choice to meet their goals by own alignment with preferred brand.

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