Restaurant bar station

At the Deauville marina, the restaurant Mamma Mia recently equipped its bar with Bar Circus stations to create a practical and functional space.

Over more than five linear meters, the bar offers all the expected features, with the cash register and payment equipment at the end of the counter, and the dishwashing area located closest to the return area from the dining room. Next, the beer columns with remote kegs are installed, accompanied by some storage for glasses and carafes. Finally, the cocktail station completes the back of the bar with various storage options and an ice machine installed in the corner.

This configuration is interesting because cocktail production generally takes more time and therefore requires a dedicated bartender. This allows other staff members working behind the bar to focus on the simple production of sodas and beers without interfering with the bartender. The cash register station located at the entrance of the bar is usually used by a limited number of people, while the dishwashing station is the most shared, allowing for continuous replenishment of glasses. This configuration is the most common in this type of restaurant.