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Bar Service as a Profit Center

The number one priority of the bartender is to attend to the customer's needs.
Cut down on unnecessary footsteps to allow for more time in front of the customer. More time in front of the customer equates to more revenue.
Strategically place condiment holders for garnishes, salt rimmers and bar caddies for swizzle sticks, stirrers, and napkins so that bartenders have easy access to supplies.
Each station should have enough supplies for each bartender.
Every bartender should carry his/her own bottle opener.