Professional counter plan in semi-mobile bar

The owners chose to repurpose a container to create a semi-permanent mobile bar and compact: it is only set up on the docks during the good season. Conveniently, the entire bar can be moved in one piece on a truck for winter storage. For reinstallation, it just needs to be reconnected to water and electricity.

Opting for the Bar Circus solution allowed them to arrange the bar as close to their needs as possible, in a limited space.

Thus, in two sections of five meters each, we installed:
- 3 complete cocktail stations (icewell, speedrack, shaker-rinsing sink). Under each icewell is an insulated rolling bin to store white wine, rosé, and champagne on ice.
- 2 beer stations. We had to find a solution so that the beer towers could be dismantled each evening after service. Indeed, the bar is covered at the same level as the customer area. No elements can protrude. The clams system naturally imposed itself. The cooling unit and kegs are positioned outside the bar.
- 3 cash stations.
- A medium-sized ice machine. A larger machine is installed outside the bar.
- A washing area (sink, worktop with drainer grid, high-performance glass washer, and osmosis system).
- 3 bar refrigerators (8 doors in total). The dispatch of drinks is facilitated by the tools in place and the separation of different stations. The bartenders are autonomous in taking orders, preparing a cocktail or serving a beer or a glass of wine, and processing payment from the customer.

True to their marine concept, the owners decided to install a shellfish station in continuity with the bar.
Tasting oysters with a small glass of white wine on the docks of the Seine has never been so enjoyable.