Bar Counters
The bar counter is where the bartender works: how it is built and how it is equipped decides the speed, the order and the standard of the service. From drop-in ice wells to portable bars for events, and on to the equipment that lives on the bar top, here is everything for building the right station. Below, the map to find your way around.
4 categories to explore
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Back Bar EquipmentOptionsBar Mat 60 x 20cm Lumian, Soft Rubber, Black, White, Gold or Copper
19,90 € ex VAT -
Back Bar EquipmentOptionsBar Organiser for Straws and Napkins, Plastic, Black or Fuchsia
Original price was: 11,50 €.9,20 €Current price is: 9,20 €. ex VAT -
Bar CountersAdd16 Colour LED Back Bar Display, 1 Metre, 4 Tiers, 10kg
Original price was: 570,00 €.456,00 €Current price is: 456,00 €. ex VAT
Bar counters: building the station around the work
A bar counter is a tool, not a piece of furniture. The difference between a planned station and an improvised one is measured in covers served and in effort saved by the end of the night. For a fixed bar, a mobile events service or a better-organised working area, this section holds the options to do it properly. Below is the map to find your way through the categories.
The built-in well brings ice, bottles and garnishes together in one unit: this is where the organisation of a bar counter that works well starts.
The working heart: the wells
Professional ice wells and workstations are the built-in units that bring ice, bottle holders and rails into the bar top, turning any surface into a cocktail station.
The bar counter that moves
For off-site service there are portable bar counters: trolleys, folding counters and portable sinks for events, catering and parties with no fixed installation. To add to them, there are bar counter accessories, from braked wheels to illuminated tops and the running water kit.
Everything that lives on the bar counter
Bar counter equipment covers the pieces that make the station work as a system: speed rails, speed bottles, garnish stations, bar mats and scoops, laid out along the flow of service.
How to plan the station
The guiding principle is ergonomics: what you use most sits closest. Ice in the centre, house pour bottles in the well, garnishes at the front, consumables at the sides. For a fixed bar, start with the built-in well and complete it with bar counter equipment. For mobile service, the portable bar counter and its accessories recreate the same layout wherever it is needed.
Frequently asked questions
How do you plan a working bar counter?
Plan it in zones along the flow of service, using ergonomics: ice in the centre, house pour bottles in the well, garnishes at the front and consumables at the sides. The rule is to keep closest what you use most, so movements are shorter and service is faster.
What is a built-in bar workstation?
A modular unit that drops into the bar top and brings together the ice well, holders for bottles and garnishes, and the rails for the speed rail. It turns any surface into a tidy cocktail station, flush with the bar top.
What do you need for a mobile bar or events?
Off-site service needs portable bar counters, such as trolleys and folding counters, and a portable sink for water where there is no plumbing. Accessories such as braked wheels, trolley bags, illuminated tops and pump kits complete a professional mobile station.
Where do you start when equipping a bar counter?
For a fixed bar, start with the built-in well, which is the working heart, and complete it with bar counter equipment such as speed rails, speed bottles, a garnish station and bar mats. For mobile service, start with the portable bar counter and its accessories.
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