BAR AND BEVERAGE TECHNOLOGY


a fundamental part of the food offering, however. In fact, following the Covid


pandemic, counter-cooking became a welcomed practice, as it allows customers to see how their food is prepared. It does, however, require a good ventilation system and stringent safety precautions. “It is not a core element


in a bar, but sometimes speed cookers are useful, as they operate ten times faster than an oven,” says Haddad. “Tey are space and time-efficient, and they are often found in coffee shops or bars by beaches that do not have a separate kitchen.” Tere is a similarly polarized


attitude towards coffee machines. Coffee is a highly specialist area these days, so some think it is better left to cafés. “Coffee machines are the


nemesis of all bartenders,” believes Malody. “If needed to create specialty drinks, then fine, but for the bartender to be burdened with making all espresso-based drinks for dining customers, I am not a fan.” Even if coffee is a fundamental part of a bar’s customer proposition, there are many choices to make. Do


you choose a manual, semi-automatic, or fully automatic? An automatic machine might produce perfect coffee every time, but customers may like to see a barista make the coffee. “It is all about the


atmosphere,” says Haddad. “Te machine can be a big focus on the counter and an important part of the aesthetic. Te design is part of the price tag, though with an under-counter machine it doesn’t have to be the center of attention.” For Giulia Spanio, global business development manager of undercounter commercial coffee equipment manufacturer Modbar, navigating the complex, competitive and ever-changing world of coffee machines requires expert advice. “Today, operators


must look at maintaining their effectiveness and profitability and there is a number of innovations that can help, from automating routine tasks and integrating back of the house systems to self-service technologies and labor-saving equipment” she explains. “Te


Internet of things (IoT) can help to produce


consistent quality drinks, make the cleaning process easier, analyze operations and show when maintenance and service are needed.” Automation and integration


address the problem of a shrinking labor pool at a time when sales of coffee are skyrocketing. To replicate and scale the production of quality coffee, operators can adopt


“If people do not sit at the bar, why would you have it? It is about


keeps the dining experience separate and special.” Keeping pace with such


trends and staying ahead in such a dynamic world means embracing change by incorporating flexibility and innovation. Mobile or interchangeable elements may enable quick adaptation to new trends. After all, providing a unique experience is no longer a luxury but a necessity. “All anyone can do today,


finding zones away from service that keeps the dining experience separate and special"


bean-to-cup machines, or equipment for standardizing each process – automatic tampers and cleaners, milk frothing solutions, or robotic arms that mimic a barista.


ONE STEP AHEAD Trends can come and go, then return. One that is currently in resurgence is counter dining, with many customers drawn to the sense of intimacy and the interaction with the bartender. “If people do not sit at the


bar then why would you have it?” wonders Haddad. “It is part of the experience. It is about finding zones, so the chairs for people eating and drinking are not by a point of service. Tat


given that futureproofing is almost a fool’s errand given the massive shifts in society and how often they can occur, is design the bar sensibly and without unnecessary bells and whistles,” says Malody. “Keep it simple. Keep the back bar tight and focused. Trends typically don’t require massive alterations to spaces.” Furthermore, the human


element cannot be overlooked. For Haddad, the key is to get the right team in place. “A barman needs character


and artistry,” he says. “Te bar is a show, a theatre, so the right team is core to success. Menu engineering should be done regularly and a culture of creativity is important, with bartenders making their own drinks rather than just regular cocktails. So, consider soft skills and a culture of creativity.” Understanding customers


and what they want is the first step, as it determines the brand offering, which helps to define the equipment. From there comes the aesthetic and the interior design. Te clear message from consultants is that – at all stages – simplicity is the solution.


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