BAR EQUIPMENTS AND
OPERATIONS
BAR: A Bar is a
place where alcoholic beverages are served in the premises like beer, whiskey, vodka, rum, cocktails, mock tails etc.
The seating arrangements in bars are generally in the form of
raised stools and raised counters or tables. Bars are sometimes attached to restaurants and hotels. Sometimes bars may function just by themselves.
Bar is a term used for the special counter on which drinks are
served. The entire concept of serving drinks and the ambience everything put together is
termed a Bar. The place where the bottles and glasses are stored is known as a
gantry or back bar. In some bars the gantry is done up very beautifully with
wooden finish or stained glass finish or lights. In some places it is very
simply done up.
Types of Bars
There are
different kinds of bars depending on the type of entertainment provided by them
and by the type of clientele who frequent the bars.
Nightclub or Discotheque - When a bar
has a large dance floor and there are DJ’s to provide music or a live band
playing it is called a Discotheque.
Sports Bar - These establishments cater to the fan who wants to enjoy beer, food, and
the local sports teams with other fans. In many instances, the decorations will
vary from place to place because of different sports teams. It's also common to
find local sports memorabilia a large TV
screen attached to the bar and clients can relax with a drink in their hands
and watch sports channels on the TV it is called a sports bar.
Dive Bars -
These types of bars are where you will often find people from the neighborhood
gathering for drinks in a very informal, relaxed setting. You'll typically find
a lot of camaraderie in bars like this because the patrons all know each other
and have been going there for years, swearing by it over any other kind of bar.
Cocktail Lounges - These are the kinds of places mentioned at the beginning. You will typically find these kinds of bars in places like hotels, restaurants, and airports. In cocktail lounges, bartenders serve up a variety of mixed drinks in a quiet, relaxed setting for their patrons
Dance Bars - Dance floor
is not as big as a discotheque but mid-sized where clients dance to recorded
music is called dance bar.
Wine Bars - This
fairly recent addition to the United States that gained popularity throughout
the 1990s, these businesses focus solely on serving wine, as opposed to beer
and liquor. People can try samples of various wines while lingering and socializing
with other wine fans in a laid back, relaxing atmosphere.
Salsa Bars - Customers dance to Latin Salsa music in Salas bars
Topless/Strip Bars- Topless/Strip bars female dancers go topless or strip themselves
and dance and also serve drinks to
clients.
Biker
Bars - where motorcycle
enthusiasts frequent the bars.
Gay
bars - wherein the bars are
frequented by gays
Singles bar - which is frequented by
singles of both the genders for socializing purposes.
Retro bars - which typically have
the ambiance of ancient culture and lounge bars. The ambiance of the bars including the lighting, seating, kind of drinks to be
served is chosen very carefully to attract the best of clientele.
BAR EQUIPMENT
Parts of the Bar
Bar is mainly divided into
3 parts, they are ;
§ Front bar
§ Under bar
§ Back bar
Front
Bar:
The customer’s area where
customers order their drinks and where orders are served.
Parts of the front bar:
· Bar table
·
Rail
·
Bar die
·
Glass rack
·
Arm rest
·
Foot rest
·
Pick up station
Under bar:
Considered as the heart of
the entire beverage operation
Parts of the under bar:
·
Pouring station
·
Speed rail
·
Ice bin
·
Bottle wells
·
Hand sink
·
Drain board
·
Glass sink
Back bar :
Back bar’s main function is to store and display of
necessary.
·
The major pieces of under bar 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 under bar equipment are a
standard 30 inches high, with a depth of 16 inches to the back splash at the
rear.
· Units from the same manufacturer fit side by
side and give the appearance of being continuous.
· 1) 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.
· 2) The legs have bullet feet (feet tampered like
bullets) for ease of cleaning.
· 3) The feet are adjustable to accommodate uneven
flooring.
A wide range of equipment are found in licensed
bars today will vary according to
the type of bar and the products they offer. But it is important to keep
in mind that in order for equipment to function efficiently and
provide for quality beverages, regular cleaning and maintenance is
essential. The equipment found in bars today can
be classified as:
I). Major - that equipment which is usually large, electricity or
as powered, fixed or permanent, and subject to mechanical break-down.
II. Minor - that equipment, which is
usually smaller, manually
operated, mobile and subject to regular replacement.
|
Furnishings
Let us see few of them
which are commonly used by bar man.
Bar Spoon: This is a spoon with a long handle used to stir
mixed drinks in tall glasses. You can also use the back of the spoon for layering drinks.
Bar Towels: Any absorbent towel will do. You need it in case of
a spill and to keep your bar clean
Bartender Book: It is
a mixed drink recipe book and bartender guide. It is a great reference when you
need to look for recipes. I highly recommend, The Bartender's Black Book.
Blender
: A blender is essential to make your frozen drinks.
Make sure you get a heavy duty blender for blending your mixed drinks.
Can Opener or Can Punch
: A can opener is a tool to remove one end of a can.
A can punch is a tool to make a hole in juice cans.
Champagne
or Wine Stopper: A special stopper with two wings that clamps over
the lip of a champagne bottle. It keeps the champagne sparkling.
Citrus Zester / Stripper: A special tool that cuts
1/4 inch wide strips of citrus rinds.
Cocktail Muddler: A wooden stick used for muddling ingredients. It is used a lot to crush
cherries and mint leaves for some mixed drinks.
Cocktail Shaker : There are two types of shakers. The standard
cocktail shaker (no picture) and the Boston shaker with a mixing glass. They
are very useful for shaking your mixed drinks.
Cocktail Strainer: A strainer is used with a Boston shaker to strain
mixed drinks. It helps a lot when straining into several
glasses. The standard shaker has a built-in strainer.
Corkscrew
/ Wine Opener: This is a wine opener. There are many different
types of corkscrew openers available. The one is a waiter's corkscrew.
Ice Bucket and Ice Tongs: The ice bucket is a container that holds the ice. The
ice tongs is a tool to pick up ice cubes for your drinks.
Jigger / Measurer: This is a measuring cup. There are many sizes of
jiggers. The most common is the double ended jigger with 1 oz and 1 1/2 oz
measuring cups.
Juicer or Citrus Reamer: There are many different types of juicers. There
are manual juicers and electric juicers. The main purpose of a juicer is to
extract the juice of citrus fruits.
Knife and Cutting Board: A sharp paring knife and a small cutting board is
necessary to cut your fruit garnishes.
Measuring Cups and Measuring Spoons: Measuring cups are useful for adding ingredients to
punches. Measuring spoons are useful for measuring some ingredients like sugar
and spices.
Shoes (Comfortable Slip Resistant): Bartenders are standing all night behind the bar.
They need comfortable slip resistant shoes to get them through a busy night.
Speed Pourers: Speed
pourers are very useful for free pouring. There are many
different types of speed pourers and they all pour different amounts of liquor.
Equipment
for mixing
l
Ice chest, ice bin
l
Containers for bottles – bottle wells and speed
rails
l
Handgun for dispensing soft drink mixes
l
Mixer (shake mixer), and blender
l
Frozen drink dispenser (machine)
l
Glasses – overhead on the back bar, on drain boards,
almost anywhere there is room.
l
Glass froster’s.
Equipment
for Washing
l
A three- or four-compartment sink
l
Drain boards
l
Special glass-washing brushes
l
Hand sink with towel rack
l
Waste dump
Storage
Equipment
l
Dry storage (unrefrigerated) cabinets with locks
l
Under counter and back bar refrigerators
Tools
and Equipment for Garnishing
l
Condiment tray
l
Cutting board
l
Bar knife
l
Relish fork
l
Zester, router, or stripper
l
Nutmeg grater
Tools
and Equipment Used in Serving
l
Bottle and can openers
l
Corkscrews
l
Round serving trays
l
Folios for guest checks
l
Bar caddy
l
Coaster
l
Stirrer/swizzle stick
l
Wine bucket
Glassware’s
·
The glassware you use in serving drinks plays
several roles.
·
It is part of your overall concept: its style,
quality, and sparkle express the personality of your bar.
·
As functional
equipment it has a part in measuring the drinks you serve, and it conveys them
to your customers.
·
It is a message carrier: glass size and style tell your
guests that you know what you are doing – you have served each drink ordered in
an appropriate glass.
·
It can be a
merchandising tool; subtle or flamboyant variations of custom in glassware
excite interest and stimulate sales – oversize cocktails in wine glasses or
beer mugs coffee drinks in brandy snifters, special glassware for your own
specialty drinks.
Major Types
l
Tumblers
l
Footed wares
l
Stem wares
l
Mugs
§ 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, Collin, cooler, zombie, pilsner. Glass jiggers and shot glasses are
mini-tumblers.
§
Stemware
includes any glass having all three features – bowl, foot, and 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.
Control Points of a Bar
Operation
•
Planning
the Menu
•
Purchasing
•
Receiving
•
Storing
•
Issuing
•
Preparing
•
Serving
Storing Controls
•
Using
the first-in first-out inventory rotation method, which stores the oldest
products in front of the newest so the oldest can be used first?
•
Dating
products when they are stored.
•
Controlling
the storage area temperatures:
•
Dry
storage: 50°–70° F (10°–21° C)
•
Refrigerated
storage: 40° F or lower (4° C or lower)
•
Frozen
storage: 0° F or lower ( -18° C or lower)
•
Maintaining
the proper humidity and ventilation.
•
Controlling
the keys to storing areas.
Physical Inventory Process
•
List
the products on the physical inventory form in the same order as they are found
on the shelves in the storage area.
•
List
the unit (e.g., twenty-five-ounce bottle,
one-liter bottle) on the form.
•
List
the amount of each product in storage.
•
List
the purchase price for each unit.
•
Calculate
the total price by multiplying the number of units by the price per unit.
Here are few accessories used in bar:
Here are few accessories used in bar:
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