The bar back office is where the cash, the computer and the plant live: the safe for the night's takings, the PC that runs stock and staff rotas, the water heater for the glass wash, the gas detector by the cellar. This zone collects that equipment, plus backup power and floor scrubbers for closing time.
An electronic-lock safe that bolts to the wall or floor, sized for a cash drawer and the float. Fireproof models also protect licences and paper records. If several managers close up, pick a keypad model so codes can be changed when staff leave.
If there is a gas supply on site, yes: for a kitchen, a heater or a cellar with CO2 cylinders for the draft system. A fixed detector by the source, linked to an alarm, gives warning before the level becomes dangerous.
For a hand sink or a single glass-wash station, a point-of-use tankless heater is enough. A busy bar with a dishwasher and several sinks running at once is better served by a storage tank. The power and the tank size depend on the inlet temperature and how many outlets run at the same time.
