Making the bar and bartenders high production moneymakers requires a well-thoughtout bar equipment layout. Every equipment item needs to be in the optimum location and sized to the bar's production requirements. The key to good bar station design is the one-step rule, which states that a bartender should be able to make 90% of the ordered drinks by taking no more than one step from the central position of his or her station. That means selecting just the right equipment to handle your ...
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