Glasswashers and sinks, cold rooms and undercounter fridges, extraction, waste, power, and the cleaning kit a Saturday floor needs on Sunday morning. Glass capacity is the usual bottleneck: a club that runs out of clean glasses stops serving, no matter how much stock is in the cellar.
Glasswashing at volume and cold that holds through one heavy night rather than a steady week; extraction and waste handling follow from the same peak.
Work from glass turnover per hour, not bar length — front-loaders run around 30 baskets an hour, and automated head machines go far beyond that. Send covers and glass count and we'll work back from the cycle.
Yes — walk-in rooms for kegs and bottles, plus undercounter chillers, drawer fridges and worktop units at the stations. We size the room to your delivery interval, not the floor plan.
