About VIP Bar Events- Bar Hire, Bartenders and Bar Equipment
Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT
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Transcript of Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT
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Chapter 3BAR PARTS AND EQUIPMENT
LAYOUT
Bar & Beverage Service with Mixology
By: Lorenzo G. Rojo
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The elements in determining the placement, size, and shape of the bar:
1. The element of décor,
2. The element of function
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The size and shape of the bar, its appearance, and its position in the room
are typically planned by the owner, architect, or interior designer whose
primary concerns are layout and décor.
The working areas, where the drinks are poured are planned by facilities design consultant or by an equipment dealer
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Factors that affect the space in assigning the bar location:
1. Drinks to be served2. Projected volume of business3. Space and equipment needed to
serve the drinks
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Parts of the Bar
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A bar is made up of three parts:
1. Front Bar
2. Backbar
3. Underbar
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Front Bar
The front bar is a customers’ area, where they order their drinks and where the drinks are served.
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Parts of the Front Bar:
Bar tableRailBar dieGlass rackArm restFoot restPick up station
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Backbar
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The Backbar has a double function:
1. the decorative function of display
and;
2. the work function of storage.
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Underbar
The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design.
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Parts of the Underbar:
Pouring stationSpeed railIce binBottle wellsHand sinkDrain boardGlass sinkWaste dump
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Considerations in Purchasing Equipment
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Some General Considerations in
Selecting Bar Tools and Equipment:
Survival Appearance Function Ease of care
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Look for Quality !!!
It makes very good business sense to invest in high quality equipment for your bar.
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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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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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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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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.
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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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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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Underbar and Backbar Equipment
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Backbar refrigerator
Blender Bottle wells Coffee siphon Draft beer direct dispensing
machine Drain boards Electric mixer Electronic cash register Electronic dispensing
machine Espresso machine Frozen drink dispenser
Glass brush Glass froster Glass sink Glass washer Hand guns Hand sink Ice bin Ice crusher Ice flakers Ice machine Juicer Keg coolers Waste dump Wine/liquor dispenser
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Back bar Refrigerator
Bottle Wells
Coffee Siphon
Drain Boards
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Direct Beer Draft Dispenser
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Espresso Machine
Frozen Drink Dispenser
Wine Dispenser
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Soda Gun
Glass Brushes
Glass Washer
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Ice Maker Machine Ice Crusher Machine
Electric Cocktail Shaker
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Electric Cocktail Mixer Blenders
Electronic Juicer
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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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Cocktail Station
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Bar Tools
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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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Bar caddy Bar knife Bar spoon Bar strainer Cocktail shaker Cutting board Fruit squeezer Funnel Garnishing caddy/tray Glass rimmer Ice pick
Ice scoop/shovel Ice tong Jiggers Liquid measuring cup Measuring spoon Mixing glass Muddler Nutmeg grater Pourers Store and pour Zester/router/stripper
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Bar Caddy
Bar Knife
Bar Spoon (with relish fork)
Bar Spoon (with muddler)
Bar Spoon
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Bar Fine Strainer
Julep Strainer
Hawthorne Strainer
Cutting Board
Fruit (Citrus) Squeezer
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Standard (3-piece) Cocktail Shaker
Boston Shaker
Funnel
Ice Pick
Double-ended Stainless Steel Jiggers (Standard Jiggers)
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Garnish Caddy / Garnish Tray Glass Rimmer
Ice Scooper
Ice Tong
Liquid Measuring CupMeasuring Spoon
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Muddler
Mixing Glass
Nutmeg Grater
Stainless Steel Pourer
Automatic Pourers
Plastic Pourers
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Master Pourer (Store and Pour)
Zester
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Tools for Serving Drinks
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Bottle and can opener Coaster Cork screw Folio or tip (bill) tray Ice bucket Picks Round tray Stirrer/swizzle stick Wine bucket
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Bottle Opener
Can OpenerCoaster
Bill Tray
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Waiter’s Friend Corkscrew
Angel’s Wing Corkscrew
Pull Corkscrew
Ice Bucket
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Round Tray
Swizzle Sticks
Wine Bucket with Stand
Wine Bucket
Cocktail Picks
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Glassware
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Importance of glassware in bar operations:
Part of the overall concept of the barIts style, sparkle and quality express the
personality of the barIt has the part in measuring drinks you
serveA message carrier: that means you know
what you are doingA merchandising tool
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Features of Glassware:
Bowl
Stem
Base / Foot
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Major types of glassware:
Tumbler
Footed ware
Stemware
Mug
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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.
Tumbler:
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Tumbler types:
Carafe Decanter
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A B C D
A – Zombie glass (13-14 fl.oz)B – Old fashioned / rock glass (6-8 fl.oz.)C – Highball glass (8-12 fl.oz.)D – Collins glass (10-14 fl.oz.)
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Granite GlassJuice Glass
Pilsner
Pint Glasses
Shot Glass Shooter Glass
Wheat Beer Glass
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Vodka Chimney GlassVodka Shooter Glasses
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Footed Ware:
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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Footed Wares:
Absinthe GlassBanquet Goblet
Brandy Inhaler/snifter/balloonCordial Glass
Footed Highball
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Footed Pilsner Glass
Footed Rock Glass
Frappe Glass
Irish Coffee Glass / Mug
Parfait Glass
Pousse Café Glass
Squall / Hurricane Glass
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Stem Ware:
Stemware includes any glass having all three features – bowl, foot, and stem.
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Stem wares:
Champagne Saucer
Champagne Tulip
Champagne Flute
Cocktail / Martini Glass
Margarita Glass
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California Cocktail Glass
Ice Wine Glass
Chardonnay Wine Glass
Merlot Wine Glass
Poco Grande Glass
Pinot Noir Wine Glass
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Red Wine GlassWhite Wine Glass
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Riesling Wine Glass
Sauvignon Wine Glass
Sherry Copita GlassPort Wine Glass
Shiraz Wine Glass
Sour Glass
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Mug:
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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Beer Mug:
Beer Schooner Glasses
Beer Mug
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Logo Beer MugDimple Beer Mug
Stern Beer Mug
Stein Beer Mug
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Care of Glasswares:
Handle 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 bouquet Always handle glass by the stem
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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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- The End -