When bartenders are putting on the cocktail performance of a lifetime and pouring craft brews faultlessly, they need a strong supporting cast of equipment that executes each role to perfection.

Glasswashers: There's not much point sourcing inspirational drinks menus if the vessels serving them are cloudy, smudged and stained. Glasswashers need to be quick and quiet, and must retain the quality of material despite frequent use. By using a fast, undercounter glasswasher it is easier to make sure that there is no buildup of unsightly glasses in the bar area and that customers don't have to wait to be served because you have run out of glasses. This means you need less storage space. Check that your glasses fit in your chosen glasswasher. Is it able to wash the different types of glasses you use?

It's worth keeping an eye on technological advances so that the best model for each bar is chosen.

Icemakers: Many operators rely on hygienic icemakers to chill their customers' drinks. With recent revelations in the media about the questionable quality of some large food and drink operators' ice being served, it's an important area not to overlook, especially as there are so many different typed of ice available to heighten the drinking experience, too.

Bob Wood, director DC Warewashing & Icemaking Systems advises that "hollow ice is suited to hard water areas due to its ice manufacturing process. Granular ice, similar to crushed ice, is suitable for cocktail bars, cafeterias and displays; and pyramid ice produces a high volume, quick cooling ice cube suitable for bars, nightclubs, supermarkets and hotels. Pebble ice has many benefits for casual dining establishments: it can significantly reduce the time it takes to prepare drinks; preparation is also painless as the trapezoidal-shaped cubes reduce splash; and the cubes allow for better measure management of quantity of ice to liquid."

Read full article in Casual Dining Magazine July 2016 issue ...