Chapter 3BAR PARTS AND EQUIPMENT LAYOUTBar & Beverage Service with MixologyBy: Lorenzo G. Rojo

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

The element of dcor,

The element of function

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 dcor. The working areas, where the drinks are poured are planned by facilities design consultant or by an equipment dealer

Factors that affect the space in assigning the bar location:Drinks to be servedProjected volume of businessSpace and equipment needed to serve the drinks

Parts of the Bar

A bar is made up of three parts:

1. Front Bar

2. Backbar

3. Underbar

Front BarThe front bar is a customers area, where they order their drinks and where the drinks are served.

Parts of the Front Bar:Bar tableRailBar dieGlass rackArm restFoot restPick up station

Backbar

The Backbar has a double function:

1. the decorative function of display

and;

2. the work function of storage.

Underbar The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design.

Parts of the Underbar:Pouring stationSpeed railIce binBottle wellsHand sinkDrain boardGlass sinkWaste dump

Considerations in Purchasing Equipment

Some General Considerations in Selecting Bar Tools and Equipment:SurvivalAppearanceFunctionEase of care

Look for Quality !!!

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

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.

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.

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, youve 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.

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.

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, manufacturers 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.

Underbar and Backbar EquipmentThe 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.

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.

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.

Underbar and Backbar Equipment

Backbar refrigeratorBlenderBottle wellsCoffee siphonDraft beer direct dispensing machineDrain boardsElectric mixerElectronic cash registerElectronic dispensing machineEspresso machineFrozen drink dispenser

Glass brushGlass frosterGlass sinkGlass washerHand gunsHand sinkIce binIce crusherIce flakersIce machineJuicerKeg coolersWaste dumpWine/liquor dispenser

Back bar RefrigeratorBottle WellsCoffee SiphonDrain Boards

Direct Beer Draft Dispenser

Espresso MachineFrozen Drink DispenserWine Dispenser

Soda GunGlass BrushesGlass Washer

Ice Maker MachineIce Crusher MachineElectric Cocktail Shaker

Electric Cocktail MixerBlendersElectronic Juicer

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.

Cocktail Station

Bar Tools

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.

Bar caddyBar knifeBar spoonBar strainerCocktail shakerCutting boardFruit squeezerFunnelGarnishing caddy/trayGlass rimmerIce pickIce scoop/shovelIce tongJiggersLiquid measuring cupMeasuring spoonMixing glassMuddlerNutmeg graterPourersStore and pourZester/router/stripper

Bar CaddyBar KnifeBar Spoon (with relish fork)Bar Spoon (with muddler)Bar Spoon

Bar Fine StrainerJulep StrainerHawthorne StrainerCutting BoardFruit (Citrus) Squeezer

Standard (3-piece) Cocktail ShakerBoston ShakerFunnelIce PickDouble-ended Stainless Steel Jiggers (Standard Jiggers)

Garnish Caddy / Garnish TrayGlass RimmerIce ScooperIce TongLiquid Measuring CupMeasuring Spoon

MuddlerMixing GlassNutmeg GraterStainless Steel PourerAutomatic PourersPlastic Pourers

Master Pourer (Store and Pour)Zester

Tools for Serving Drinks

Bottle and can openerCoasterCork screwFolio or tip (bill) trayIce bucketPicksRound trayStirrer/swizzle stickWine bucket

Bottle OpenerCan OpenerCoasterBill Tray

Waiters Friend CorkscrewAngels Wing CorkscrewPull CorkscrewIce Bucket

Round TraySwizzle SticksWine Bucket with StandWine BucketCocktail Picks

Glassware

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

Features of Glassware:BowlStemBase / Foot

Major types of glassware:Tumbler

Footed ware

Stemware

Mug

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:

Tumbler types:CarafeDecanter

ABCDA 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.)

Granite GlassJuice GlassPilsnerPint GlassesShot GlassShooter GlassWheat Beer Glass

Vodka Chimney GlassVodka Shooter Glasses

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.

Footed Wares:Absinthe GlassBanquet GobletBrandy Inhaler/snifter/balloonCordial GlassFooted Highball

Footed Pilsner GlassFooted Rock GlassFrappe GlassIrish Coffee Glass / MugParfait GlassPousse Caf GlassSquall / Hurricane Glass

Stem Ware:Stemware includes any glass having all three features bowl, foot, and stem.

Stem wares:Champagne SaucerChampagne TulipChampagne FluteCocktail / Martini GlassMargarita Glass

California Cocktail GlassIce Wine GlassChardonnay Wine GlassMerlot Wine GlassPoco Grande GlassPinot Noir Wine Glass

Red Wine GlassWhite Wine Glass

Riesling Wine GlassSauvignon Wine GlassSherry Copita GlassPort Wine GlassShiraz Wine GlassSour Glass

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.

Beer Mug:Beer Schooner GlassesBeer Mug

Logo Beer MugDimple Beer MugStern Beer MugStein Beer Mug

Care of Glasswares:Handle with careDo not wash glasses mixed with plates or spoonsNever used it in scooping iceThrow chipped or broken glassDo not pour hot liquid with cold glassesNever stack glassesDo not handle glass in bouquetAlways handle glass by the stem

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.

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.

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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