The document discusses the benefits of investing in high-quality equipment for bars. It recommends durable, functional, and aesthetically pleasing equipment that is easy to clean. High-quality equipment lasts longer, is less prone to breakdowns, maintains its appearance, and projects an image of quality to customers. A list of example bar equipment and tools is also provided.

2. CONS IDE R THE FOL LOWING GENE RAL
EQUI PMENT GUIDE L INE S . I T I S VE RY GOOD
BUS INE S S S ENS E TO INVE S T IN HIGH-QUAL
I TY EQUI PMENT FOR THE BAR . THI S I S
T RUE AC ROS S THE BOARD, F ROM THE
LARGE UNDE R BAR UNI T S , TO THE J IGGE RS ,
POURE RS AND WINE AND COCKTAI L
GLAS S E S . THE RE ARE NUMBE R OF R EASONS
WHY:

3. D U R A B I L I T Y : H I G H Q U A L I T Y E Q U I PME N T WI L L
L A S T L O N G E R A N D WI L L B E T T E R WI T H S T A N D T H E
WE A R A N D T E A R O F A H I G H - S P E E D O P E R A T I O N .
H E A V Y - D U T Y B L E N D E R S WI L L B E T T E R S U R V I V E
T H E D EMA N D S O F MI X I N G F R O Z E N D R I N K S . H I G H
Q U A L I T Y G L A S S E S WI L L B R E A K L E S S E A S I L Y
T H A N T H I N , B R I T T L E O N E S .

4. F U N C T I O N : H I G H - Q U A L I T Y P R O D U C T S A R E
L E S S L I K E L Y T O B R E A K D OWN . B R E A K D OWN S
O F A N Y K I N D H AMP E R S E R V I C E A N D G I V E A
P O O R IMP R E S S I O N O F T H E O P E R A T I O N .
R E P A I R S O R R E P L A C EME N T S C A N B E
F R U S T R A T I N G , T IME C O N S UMI N G A N D C O S T L Y .
H I G H - Q U A L I T Y P R O D U C T S , MO R E O V E R ,
U S U A L L Y C OME WI T H G U A R A N T E E S .

5. A P P E A R A N C E : H I G H - Q U A L I T Y P R O D U C T S A R E U S U A L L Y
M O R E P L E A S I N G T O T H E E Y E A N D A R E L I K E L Y T O
M A I N T A I N T H E I R G O O D L O O K S L O N G E R . C H E A P
G L A S S W A R E B E C O M E S S C R A T C H E D A N D L O S E S I T S G L E A M .
C H E A P B L E N D E R C O N T A I N E R S G E T D I N G Y L O O K I N G , A S D O
W O R K S U R F A C E S . S I N C E M U C H O F Y O U R E Q U I P M E N T I S
S E E N B Y Y O U R C U S T O M E R S , I T I S I M P O R T A N T T H A T I T
P R O J E C T A N I M A G E O F Q U A L I T Y , C L E A N L I N E S S A N D C A R E .

6. E A S E O F C A R E : H I G H - Q U A L I T Y E Q U I P M E N T I S L I K E L Y T O B E
B E T T E R D E S I G N E D , A S W E L L A S B E T T E R M A D E . T H I S M E A N S
S M O O T H C O R N E R S , N O D I R T - C A T C H I N G C R E V I C E S , A N D D E N T –
R E S I S T A N T S U R F A C E S T H A T C L E A N E A S I L Y . A L L T O G E T H E R
T H I S M A K E S F O R B E T T E R S A N I T A T I O N A N D B E T T E R
A P P E A R A N C E .

7. APPL E CORER- An apple core r i s
a dev i c e for remov ing the core and
pips f rom an apple .
STAINLESS- STEEL ICE SCOOP- A shove
like utensil, usually having a deep
curved dish and a short handle.

8. ATOMI Z ER BOT T L ES - An atomi ze r
i s a dev i c e that conve r t s a s t re am of
l iquid into a f ine spray.
BAR SPILLAGE MAT- A bar mat is a
type of mat found in bars or restaurants and
it is used to prevent spilling and hold wet
glasses. It can also be referred to a spill mat
and it can be used to market or advertise a
specific alcohol brand.

9. CAN AND BOT T L E OP ENER – a de v i c e
for ope ni ng s ome thi ng , e s pe c i a l l y a
conta i ne r.
CIGAR SLICER - is a mechanical
device designed to cut one end off a cigar so
that it may be properly smoked.

10. C L EAN BAR TOWE L -
c l e a n a bs o r b e nt c l o t h or p a p e r fo r h a n d d r y
ing s ome t h i n g we t , as o n e fo r t h e h a n d s .
COCKTAIL SHAKER- a shaker for mixing
cocktails.

11. COCKTAI L STRAINER - i s a meta l
ba r a c c e s sor y used to remove i c e f rom a
mi xed dr ink a s i t i s poured into the
se r v ing g l a s s .
Condiment tray- it is
ready to use and easy to grab in a
multi- compartment.

13. FOOTED WARE- refers to a
style of glas s whose bowl s i t s
di rect ly on a base or foot .
FRUIT PARING KNIFE - A small
knife with a short blade and firm
handle, used in paring fruit and
vegetables.

14. FRUIT SQUE EZ ER - i s a tool for
sepa rat ing jui c e f rom f rui t s , he rbs , le a f y
g re ens and othe r t ype s of ve getable s
f rom i t s pulp in a proc e s s ca l l ed jui c ing .

15. GLASSWARE -
ornaments and ar t icles made
f rom glass.
HEATING PANS - a container made of earthenware,
glass, or similar material; usually round and deep,
often having a handle and lid, used for cooking and
other domestic purposes.

16. HYDROME T ER - an ins t rument for
me a sur ing the dens i t y of l iquids .
INFUSION JARS WITH SPIGOTS - A glass
beverage dispenser with spigot is a perfect
vessel in which to store cold beverages and
alcoholic drinks.

17. J IGGER - a smal l measure for
l iquor, usual ly holding 1 1/2 ounces .
LADLES - A large long-handled
spoon with a cup-shaped bowl,
used for serving soup, stew, or
sauce.

18. L IGHTER - a dev i c e that produc e s a
sma l l f l ame , t ypi ca l l y used to l i ght c i ga ret te s .
LONG – STEMMED BAR SPOON - with a
very long handle spoon.

19. ME LON BAL L ER - a re ba l l s of me lon
made us ing a me lon ba l le r that va r ie s f rom
a round 1.0 c ent imet re to 3.0 c ent imet re s .
MORTAR AND PESTLE - is a
tool used to crush, grind, and
mix solid substances.

21. POURER TOPS - is made up of
plast ic mater ial that help the l iquid
to avoid spi l ls and splashes and
gives greater cont rol over the
amount of alcohol that is poured.
RABBIT CORKSCREW - was introduced in 2000
and has won major design awards for its unique
mechanical principle. Its 2 side handles grab the
top of a wine bottle and hold it firmly, and a
third handle on top drives the corkscrew into
the cork.

22. RELISH FORK - is a long, thin,
two- t ined, stainless -steel fork
designed for reaching into
narrow-necked
bot t les for onions and
ol ives.
SHARPENING STONE - hand
sharpening device (as a
whetstone).

23. SMAL L CUT T ING BOARD - a sma l l
wooden or pl a s t i c boa rd whe re f rui t s
and ve getable s can be cut .
SODA SIPHON - also known as the seltzer
bottle or siphon seltzer bottle is a device for
dispensing carbonated or soda water.

25. SWI S S ARMY KNI F E - i s a brand of poc ket
kni fe or mul t i - tool manufa c tured by
VICTORINOX AG and WENGER SA.
TUMBLER - A drinking glass
with straight sides and no
handle or stem.

26. VEGE TABL E PE E L ER - i s a k i t chen
tool cons i s t ing of a s lot ted meta l bl ade
at ta ched to a handle , that i s used to
remove the oute r s k in or pe e l ofc e r ta in
ve getable s , f requent l y potatoe s and
ca r rot s , and f rui t s such a s apple s , pe a r s ,
et c .
WAITERS CORKSCREW - A
corkscrew is a kitchen tool
for drawing corks from wine
bottles.

27. WING CORKSCREW- commonly
used in bars is so named
because it has “wings” on either
side that rise as the screw is
twisted in.
WHISKS - A utensil for whipping eggs or cream.
WINE CORKSCREW- is specifically
designed for tucking into a pocket to
open wines at tableside.

28. “ L i k e e v e r y t h i n g e l s e i n l i f e ,
qual i ty cannot always be
j u d g e d b y p r i c e . ”

29. THANK YOU! !