In many restaurants, the bar is where the biggest crowd is. People are waiting for their tables and having a pre-dinner drink. With the bar being the first stop, it only makes sense that the bar supplies be carefully ordered and that all necessities are covered before the restaurant opens. If the bar is also going to be a service bar then extra attention should be paid to supplies so that an ample quantity is ordered.

License

Before even contemplating glassware or any other bar supply, make sure the liquor license has been applied for and is in process of being approved. Also insure that the right type of license has been applied for as they vary greatly. Some cover beer and wine only while others cover all alcohol. The fines for not having the correct license can be quite steep.

Equipment

Just as the restaurant kitchen has to have the right equipment to function so does the bar. Bar employees should not have to go to the kitchen for tools or necessities, the bar should be an almost self-sufficient machine.

Bars should have their own icemaker, reach-in cooler and dry storage areas. The reach-in cooler should be large enough to hold bottled beers, white wines, juice, milk and other mixers that need refrigeration. Some bars have separate reach-ins for the beer and are able to keep more beer colder than what a single refrigerator would hold.

There should be a walk-in cooler located somewhere near enough to the bar location so as not to stop business completely. This is for keeping kegs and backup beer cold.

The bar should have a blender and coffee maker or espresso machine, rubber mats on the floor for safety purposes, and plenty of towels. Some bar opt to have a frozen drink machine installed, especially if they are going to feature a specialty frozen beverage, such as margaritas.

Utensils needed include long-handled stirrers, paring knives and a cutting board, corkscrews, bottle openers, cocktail shakers and strainers, zesters, garnish holders, mortar and pestle, and ice buckets.

Glassware

No bar would be complete without the proper barware. While it might not matter to some people, putting a martini in a rocks glass is not an acceptable practice. Certain drinks call for certain glasses. The bar should have an ample stock on hand and a back up of many of them. The most common glasses needed include:

• Wine glasses

• Jiggers

• Shot glasses

• Pilsner glasses

• Pint glasses

• Champagne glasses

• Martini glasses

• Brandy snifters

• Highball glasses

Finally, if food is going to be served there should be silverware, menus and napkins readily available.

Bar supplies are a little more complicated than a bottle of beer and a frosty mug. Taking the time to make sure the bar is properly set up to serve any concoction that could be asked for will impress the clients and keep them happy as they wait to be seated for dinner or just enjoy the atmosphere of the bar.

-Sharon V. Chapman