BAR AND BEVERAGE TECHNOLOGY


they may be too big and, in fact, spoil certain drinks. Tey can, for example, kill the ageing elements in bourbons, while smaller cubes are more versatile. Ice machines should certainly be versatile to cater for different trends, but more important is their durability, reliability and ease of use. “Clearly the ice made by the ice maker must be of high quality, crystal clear and long- lasting,” says Michele Granziera, general manager at Scotsman Industries Asia Pacific. “Sanitation is also important, and we have introduced a system that operates automatically 24/7 to keep the ice-making equipment clean and safe. It destroys over 99% of known viruses and bacteria and reduces the formation of mould, mildew, yeast, and slime.” At the same time, the


machines should be energy- efficient, and Granziera notes that reducing electricity and water consumption is the main focus in any new range of products that Scotsman designs. “Another new trend is


using large blocks of ice with the bartender doing the carving,” notes Haddad. “It


is an art, part of the theatrical presentation, and instagrammable drinks can bring exposure and free marketing. But investing in a good ice machine will always pay back, so don’t go cheap.” “Make sure the unit meets


ice demand for busy days and special events,” says Stephanie Wall of commercial refrigeration company True Manufacturing. “Running out of ice can be a huge problem. Different drinks require different ice forms, so understanding the menu is important. Also, make sure the machine meets Energy Star ratings to save on electricity costs and reduce environmental impact.”


ON DISPLAY AND IN STORE


Display refrigeration is another key component of any bar, and it can be part of the visual appeal if it is kept highly organized and clean. Tere is currently a trend for stainless steel units, which are good for kitchens or beach bars, where special specs are needed for outdoor environments and changeable weather. “For interiors, there are


now colorful finishes, retro looks or black


finishes that can make the


front of house area beautiful,” notes Haddad. “Tere are also see-through units that show nice bottles of wine, for example, rather than hiding them under the counter.” “Sometimes, a special


display is required,” says Assi. “I did a casino project that required a very expensive display with remote cooling and humidity


“The highest level of leakage, theft and lack of control exists in bar operations ... The ideal is to move into digitalization; there is no abuse or mishandling”


control, which is important for cakes. You can really destroy a pâtissier’s work if you don’t understand what is needed.” If a bar is selling


sandwiches, a flip system can be very useful. Te internal part of the sandwich is displayed on a stainless steel plate, so the bread is not being refrigerated. Fresh bread – kept warm in a separate drawer – is later combined with the filling to improve the customer’s experience. Whatever equipment is


chosen for the bar’s aesthetic and workflow, the key factor is that bar staff must have a good knowledge of the equipment to ensure it is used correctly to maintain the quality of the


food or beverages being stored. Te way beverages are stored


and delivered is obviously a key determinant of efficiency in bar operations. Convenience is key, hence the trend for many bars to create pre-mixed drinks that are easier to bottle and deliver, but from an operator’s perspective the advantage of new smart storage systems is the ability to monitor drinks using temperature sensors, and alarms that trigger if doors are left open or inventory is low. “Te highest level of leakage,


theft, and lack of control exists in bar operations,” notes Haddad. “Inventory might be done physically every shift, recording the level of alcohol in a bottle, for example, so the ideal is to move into digitalization. You can see it live, seamlessly, so you are not out of stock and there is no abuse or mishandling. Te industry must advance that kind of inventory control across.” “Now, those systems need


refinement, and the equipment needs integration with the POS system for cash management and inventory,” he adds. “Also, remote connectivity means operators can support any down system remotely, which is a great transformation from traditional support processes.”


COUNTER-COOKING AND COFFEE


When it comes to food, some may see no merit in cooking in the bar space, with cold snacks and light bites the most a bar should offer as anything more could distract bartenders from their core job of interacting with customers. Others, may see counter-cooking equipment as


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