Speed rails and cocktail stations, beer, spirit and soda dispensing, ice makers and frosters, bottle fridges, champagne cabinets, branded cups. On a club bar the constraint is not the bartender's skill but how far their hand travels — everything here exists to shorten that distance.
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.
