Chapter 3BAR PARTS AND EQUIPMENT

LAYOUT

Bar & Beverage Service with Mixology

By: Lorenzo G. Rojo

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

1. The element of décor,

2. 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 décor.

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:

1. Drinks to be served2. Projected volume of business3. Space 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 Bar

The 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:

Survival Appearance Function Ease 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, 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.

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, 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.

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.

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.

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Underbar and Backbar Equipment

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

Back bar Refrigerator

Bottle Wells

Coffee Siphon

Drain Boards

Direct Beer Draft Dispenser

Espresso Machine

Frozen Drink Dispenser

Wine Dispenser

Soda Gun

Glass Brushes

Glass Washer

Ice Maker Machine Ice Crusher Machine

Electric Cocktail Shaker

Electric Cocktail Mixer Blenders

Electronic 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 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

Bar Caddy

Bar Knife

Bar Spoon (with relish fork)

Bar Spoon (with muddler)

Bar Spoon

Bar Fine Strainer

Julep Strainer

Hawthorne Strainer

Cutting Board

Fruit (Citrus) Squeezer

Standard (3-piece) Cocktail Shaker

Boston Shaker

Funnel

Ice Pick

Double-ended Stainless Steel Jiggers (Standard Jiggers)

Garnish Caddy / Garnish Tray Glass Rimmer

Ice Scooper

Ice Tong

Liquid Measuring CupMeasuring Spoon

Muddler

Mixing Glass

Nutmeg Grater

Stainless Steel Pourer

Automatic Pourers

Plastic Pourers

Master Pourer (Store and Pour)

Zester

Tools for Serving Drinks

Bottle and can opener Coaster Cork screw Folio or tip (bill) tray Ice bucket Picks Round tray Stirrer/swizzle stick Wine bucket

Bottle Opener

Can OpenerCoaster

Bill Tray

Waiter’s Friend Corkscrew

Angel’s Wing Corkscrew

Pull Corkscrew

Ice Bucket

Round Tray

Swizzle Sticks

Wine Bucket with Stand

Wine Bucket

Cocktail 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:

Bowl

Stem

Base / 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:

Carafe Decanter

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.)

Granite GlassJuice Glass

Pilsner

Pint Glasses

Shot Glass Shooter Glass

Wheat 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 Goblet

Brandy Inhaler/snifter/balloonCordial Glass

Footed Highball

Footed Pilsner Glass

Footed Rock Glass

Frappe Glass

Irish Coffee Glass / Mug

Parfait Glass

Pousse Café Glass

Squall / Hurricane Glass

Stem Ware:

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

Stem wares:

Champagne Saucer

Champagne Tulip

Champagne Flute

Cocktail / Martini Glass

Margarita Glass

California Cocktail Glass

Ice Wine Glass

Chardonnay Wine Glass

Merlot Wine Glass

Poco Grande Glass

Pinot Noir Wine Glass

Red Wine GlassWhite Wine Glass

Riesling Wine Glass

Sauvignon Wine Glass

Sherry Copita GlassPort Wine Glass

Shiraz Wine Glass

Sour 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 Glasses

Beer Mug

Logo Beer MugDimple Beer Mug

Stern Beer Mug

Stein Beer Mug

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

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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