A bar sized for a queue three deep — speed rails and cocktail stations, beer, spirit and soda dispensing, ice makers and glass frosters, bottle fridges and champagne cabinets, cups and disposables.
Throughput. The list leans on speed rails, batched dispensing, ice by the hundred kilos and glass frosting, so a bartender serves a queue rather than composing one drink at a time.
More than a restaurant of the same size — every drink is iced and the machine has to catch up between peaks. Tell us covers and opening hours and we'll size the maker and the bin together.
Yes — a main bar and satellite stations from one quote, specced the same so staff move between them without relearning anything.
