Bar Operations

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 Bar
• Licensed place selling alcoholic beverages.
• Key revenue generating area.
• The term ‘Bar’ is derived from the specialised
counter on which drinks and a synecdoche
applied to the whole of the drinking
establishment.

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 Types of Bar
• Dispense Bar:
 Bar attached to restaurant
 Serving alcohol during meal times
 Minimum stock of drinks suitable:
 for aperitifs,
 to accompany the dishes served, and
 as digestives.

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• Cocktail Bar:
 Serves all kinds of cocktails & alcoholic drinks.
 Found in hotels, ships, casinos, airport, etc.

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 Other types
• Banquet bar
• Wine bar
• Lounge Bar

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BAR PARTS AND EQUIPMENT LAY OUT

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 The Bar Itself
The elements in determining the placement, size, and shape of a
bar:

• The element of décor

• The element of function

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 Parts of the Bar:
1. Front bar

The customer’s area where customers order

their drinks and where orders are served.

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 Parts of the front bar:

• Bar table
• Rail
• Bar die
• Glass rack
• Arm rest
• Foot rest
• Pick up station

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Parts of the Bar:
2. Back bar

Functions:
• For storage
• For display

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 Parts of the Bar:
3. Under bar

Considered as the heart of the entire beverage

operation.

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• Parts of the under bar:
– Pouring station
– Speed rail
– Ice bin
– Bottle wells
– Hand sink
– Drain board
– Glass sink

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 Underbar and Backbar Equipment

The major pieces of underbar equipment have surface

of stainless steel which is durable, cleans easily and is
unaffected by chemical cleaners needed to kill
bacteria.

It also looks nice and easily takes a high polish.

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Work surfaces of underbar equipment are a standard 30 inches
high, with a depth of 16 inches to the backsplash at the rear.

Units from the same manufacturer fit side by side and give the
appearance of being continuous.

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 Each piece of equipment is either on legs 6 or more inches
high, for access to plumbing and ease of cleaning, or else
flush with the floor.

The legs have bullet feet (feet tampered like bullets) for ease
of cleaning.

The feet are adjustable to accommodate uneven flooring.

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A. Equipment for mixing

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• Ice chest, ice bin
• Containers for bottles – bottle wells and speed rails
• Handgun for dispensing soft drink mixes
• Mixer (shake mixer), and blender
• Frozen drink dispenser (machine)
• Glasses – overhead on the backbar, on drain boards, almost anywhere
there is room
• Glass froster

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 Ice chest Bottle wells
/Ice bin

Glass froster

Hand guns

Blender

Speed rails
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The centerpiece of any pouring station is the ice chest (ice bin),
with or without bottle wells, having a speed rail attached to
the front.

This piece of equipment is variously known as a cocktail station,

cocktail unit, beverage center or colloquially, jockey box.

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B. Equipment for Washing

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• A three- or four-compartment sink
• Drain boards
• Special glass-washing brushes
• Hand sink with towel rack
• Waste dump

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 Three compartment
sink

Hand sink

Glass Brushes Waste receptacle

Bar mats (Drain boards)

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C. Ice and Ice Machines

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• Icemaker (ice machine)
• Ice crusher
• Flake-ice machine

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 Ice maker
(Ice machine)

Flake-ice machines / Ice crushers

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D. Draft Beer Service

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• Keg or half-keg
• Beer box (tap box)
• Standard or tap (faucet)
• Line

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 Beer tap

Carbon Dioxide Keg

Gas tank
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E. Storage Equipment

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• Dry storage (unrefrigerated) cabinets
with locks
• Under counter and backbar refrigerators

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F. Bar Tools and Small Equipment

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 Stainless steel is the metal of choice for small equipment and utensils.

Most of the small bar equipment is used for mixing and pouring.

A second group of utensils is used in preparing condiments to garnish drinks.

A third group is involved in serving.

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• Jiggers
• Speed Pourers
• Mixing glass
• Hand shaker
• Bar strainer
• Barspoon
• Ice pick
• Ice tong
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Speed Pourers (Left: plastic, Right: metal)

Master Pourers (Juice Containers)

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 Jiggers(Left: shot, right: double-ended)

Cocktail shakers:
(left: Boston shaker,
right: Standard shaker)
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 Ice pick

Bar strainer (Hawthorn Strainer)

Ice tong

Bar spoon

Bar spoon with relish fork

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• Ice scoop
• Ice tongs
• Muddler
• Fruit squeezer
• Funnel
• Glass rimmer
• Measuring cups and measuring spoons

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 Measuring cup and
Ice scoop
measuring spoon

Glass Rimmer

Muddler

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Fruit squeezer

Funnel

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G. Tools and Equipment for Garnishing

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• Condiment tray
• Cutting board
• Bar knife
• Relish fork
• Zester, router, or stripper
• Nutmeg grater

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 Bar knife
Bar condiment
tray

Cutting board

Canelle knife
with zester
Bar spoon with
relish fork
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Nutmeg grater
H. Tools and Equipment Used in Serving

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• Bottle and can openers
• Corkscrews
• Round serving trays
• Folios for guest checks
• Bar caddy
• Coaster
• Stirrer/swizzle stick
• Wine bucket
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 Bottle and can opener
(left: wall mount, center: Bar blade, right: can opener)

Corkscrew left: angel’s wings,

center:waiter’s friend, right: straight pull)
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Bar tray
Coaster
Bar caddy

Stirrers/swizzle sticks

Bill tray
(folio for guest checks) Wine bucket
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Glasswares

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 The glassware you use in serving drinks plays several roles.

It is part of your overall concept: its style, quality, and sparkle

express the personality of your bar.

As functional equipment it has a part in measuring the drinks

you serve, and it conveys them to your customers.

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It is a message carrier: glass size and style tell your guests that you know what
you are doing – you have served each drink ordered in an appropriate
glass.

It can be a merchandising tool; subtle or flamboyant variations of custom in

glassware excite interest and stimulate sales – oversize cocktails in wine
glasses or beer mugs coffee drinks in brandy snifters, special glassware for
your own specialty drinks.

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 Three Characteristics:

• Bowl
• Stem
• Base or Foot

Bowl

Stem

Base or Foot

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 Major Types:
• Tumblers
• Footed wares
• Stem wares
• Mugs

Tumbler Footware Stemwares

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A tumbler is a flat-bottomed glass that is basically a bowl without stem or
foot.

Its sides may be straight, flared, or curved.

Various sizes and shapes of tumbler are known by the names of the drinks
they are commonly used for: old-fashioned, rock glass, highball, collins,
cooler, zombie, pilsner. Glass jiggers and shot glasses are mini-tumblers.

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 Footed ware refers to s style of glass in which the bowl sits directly on a
base or foot.

Bowl and base may have a variety of shapes.

Traditional footed glasses include the brandy snifter and certain styles of
beer glass.

Today footed ware is also popular for on-the-rocks drinks and highballs. In
fact, any type of drink can be served in a footed glass of the right size.

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Stemware includes any glass having all
three features – bowl, foot, and
stem.

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 A fourth type of glass is the mug.
You can think of it as a tumbler with a handle
or as a tall glass cup. It is usually used for
serving beer.

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In selecting glasses, size is a better guide than the name
of the glass, since a glass with a specific name will come
in many sizes.

Buy glass sizes that you will never have to fill to the
brim; they will surely spill.

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A glass for dinner wine should be only half full, so the
drinker can swirl the wine around and appreciate the
bouquet.

A brandy snifter of brandy is served so the customer

can savor the aroma.

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In making your glass selection, remember that glassware is about the most
fragile equipment you will be using.

Consider weight and durability. Consider heat-treated glass if you use a

mechanical dishwasher.

Consider design and buy glasses that do not need special handling: flared
rims for example, break easily. Then consider the breakage factor in
figuring the numbers you need.

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 Care of Glassware:
• Handle glasswares with care
• Do not wash glasses mixed with plates or spoons
• Never used it in scooping ice
• Throw chipped or broken glass
• Do not pour hot liquid with cold glasses
• Never stack glasses
• Do not handle glass in all together
• Always handle glass by the stem

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Some General Considerations in Selecting Bar Tools
and Equipment:

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Look for Quality. It makes very good business sense to
invest in high quality equipment for your bar.

There are a number of reasons why:

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 Survival
Quality equipment will last longer and will withstand better the
wear and tear of a high-speed operation. Heavy-gauge
surfaces will resist dent, scratches, and warp. Heavy-duty
blenders will better survive the demands of mixing frozen
drinks. Quality glasses will break less easily than thin brittle
ones.

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 Function
High-quality products are less likely to break down.

Breakdowns of any kind hamper service and give a poor impression of

your operation.

If your pourer sticks, you’ve got to stop and change it. If your corkscrew
bends, you may crumble the cork and loose your cool as you present
the wine and the customer may refuse it. If your ice maker quits, you
are in real trouble.

Repairs or replacements can be frustrating, time-consuming and costly.

Quality products, moreover, usually come with guarantees.

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 Appearance
Quality products are usually more pleasing to the eye, and are likely to
maintain their good looks longer.

Cheap glassware becomes scratched and losses its gleam. Cheap blender
containers get dingy-looking. So do work surfaces.

Since much of your equipment is seen by your customers, it is important to

have it project an image of quality, cleanliness, and care.

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 Ease of Care
High-quality equipment is likely to be better designed as well as
better made.

This means smooth corners, no dirt-catching crevices, and dent-

free surfaces that clean easily.

It all makes for better sanitation and better appearance.

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 Like everything else in life, quality cannot always be judged by price.

For equipment quality, look at weights or gauges of metals (the lower the
gauge, the thicker the metal); at energy requirements, horsepower of
generators, insulation of ice bins and refrigerated storage,
manufacturer’s warranties and services.

Consider the design features of each item in relation to its function and
sizes and shapes and capacities in relation to needs.

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Bar Stock

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