Short answer
A working bar usually needs an underbar station with an ice bin and speed rails, a way to wash glasses (a compartment sink or a glass washer), a hand sink, back bar or bottle coolers, an ice machine and bar tools. Add a draft beer system, blender or juicer only if the menu calls for them.
Lay the bar out as a line: ice, bottles, mixers and tools within reach of each bartender's station, with glass washing and the hand sink close by. Health units commonly expect a hand sink at the bar, separate from the glass-washing sinks, so check with yours.
Measure the space under the counter and behind the bar before ordering. Back bar coolers are built to sit under a bar top, but depths and heights vary by model.
Ice is easy to underestimate: cocktails, chilled glasses and bottle tubs all draw on it, so size the ice machine on daily production with room to spare.
Updated · By Norpex