The Structure and Functions of A Cocktail Station

An effective cocktail station design can vastly increase work efficiency and production speed while making the bartending experience more pleasant for staff and patrons alike.

This article seeks to introduce and explain bar counter designs while giving bar owners in-depth knowledge.

We all know that an ergonomic and efficient bar station is key for bar operation. A well-designed bar counter helps make this experience more pleasurable and reduces adjustments or equipment replacement needs since bar counter equipment tends to be durable enough not to need frequent adjustment or replacement unless electrical components break.

Bartender Station Types

Professional bartender station designs may include straight L-shaped counters with corners or semicircular (elliptical) (elliptical) counters – with straight counters being the most commonly seen among these options.

Bar Counter Structure

The front counter is the primary working area for bartenders, serving as their workspace to mix drinks for display at the bar and prepare ingredients necessary for drink-making processes on its lower half – as well as serving as storage and functional space for other needs.

Front counter height typically ranges from 100-120 cm, with 110 cm being most commonly chosen as this allows bartenders to stand comfortably within it while mixing drinks.

A typical counter is 60 to 80 cm wide and its cross section resembles an inverted “T.” A wall must first be installed, after which customers sitting at the counter should benefit from having an extended surface in front that should extend 15-20 cm past where their knees might hit against walls; typically this interior extension of 30 cm.

There are two forms of prep counters available. One is to have it custom-made according to the required dimensions, integrating all the necessary functionalities. The advantage of this approach is that it provides a comprehensive range of functions, maintains a neat and organized layout, and is convenient for operations. The only drawback is that it may be relatively expensive.

Functions of Prep Counter

The prep counters usually serve multiple functions, including refrigeration and freezing, ice making, washing, mixing and bartending functionality as well as trash disposal capabilities.

• Ice Tank: An Ice Well is usually divided into two sections for crushed and solid (square or round, ideal for storage in freezer) ice, with an outlet to drain any melted ice that accumulates within it.
• Liquor Rack: This area serves to store frequently used liquor bottles.
• Topping Tray: Also referred to as a garnish tray, these containers serve to store various garnishes easily within the fridge when closed.
• Sink and Taps: For maximum convenience and user comfort, sinks, and faucets must be professionally plumbed, both from their inlet/outlet positions as well as through any necessary switches/valve/adapters/fluses etc.
• Trash Receptacle Area: This could include both open bin and drawer designs for collecting trash.
• Cutting Board: Located here is typically a drain area that can be removed for cutting board use when making garnishes and sauces.
• Drainage Tray: Used primarily in bartending environments, this tray should feature an easily accessible opening under the sink area for cleaning purposes and may feature lighting strips as part of its construction.
• Refrigeration and Freezing: If your setup includes refrigeration and freezing functions, make sure you plan ahead for power outlets for where the compressor will reside.

An effective cocktail station is a key element to increasing operational efficiency while creating a pleasant working space for bartenders. Careful consideration of these design aspects will lead to successful and efficient bar operations.