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A bag of tricks for the back-bar

Extract from SLTN

April 2017

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Equipment can improve efficiency and enhance a venue's reputation and to achieve this, it's up to operators to ensure their bar has the right equipment to deliver the best serves.

That was the view taken by various equipment suppliers, who told SLTN that recent advances in kit can help to improve efficiency behind the bar.

It's important that pubs and bars not only have a cocktail menu, but have the right kit to deliver it and while it remains important to stay current, operators should also keep an eye on the condition of their kit. With barware often in the public eye, and with the majority of equipment being used constantly each and every day, it is vital for operators to keep their equipment in good condition. Therefore, operators mustn't be complacent about replacing kit.

Bob Wood, director of DC Warewashing & Icemaking Systems, echoed this view and said glasswashers "have a critical role to play - not only in producing sparkling, hygienically-clean glasses and dishes but also in creating a neat, tidy, well-organised back-bar operation".

For operators considering upgrading their glasswasher, Wood said "new, smaller and more energy efficient models can deliver real value for money, but warned that a variety of aspects must be considered, including the number of clean glasses required per hour, water pressure available, and the possible requirement of a water softener."

Ice machines themselves are another back-bar staple. There are some innovations that could benefit licensees - especially those short on space. Advances in design have enabled modern icemakers to produce larger amounts of ice on the same or smaller footprint.

Read full article in SLTN March 2017 issue ...






 

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