Soda guns at the bar for sustained production

Little brother of the Divan du Monde, the cabaret featuring drag performances since 1946 welcomes us in an Art Deco ambiance for amazing and flamboyant experiences, not forgetting the tasting of delicious cocktails mostly produced at the soda gun bar. This is how Baptiste, the manager of the establishment, presented the venue while requesting the cocktail bar layout with Bar Circus products.

The analysis of the menu showed a wide range of cocktails but with some very recurring references. The establishment's wish was to limit production to a single qualified bartender for cocktails, supplemented during busy times by helpers for classic lemonade and dishwashing. In the performance hall, the peculiarity is having a high influx during breaks and after the end of performances. Not to mention it's a festive place that can host a large crowd.

It thus appeared important to us to propose a highly adaptable bar station according to the fluctuation of activity at the bar. The possibilities for producing the cocktail menu needed to offer a portion of production that was quite elaborate and very quick to prepare recurring references. The constraint on staffing was crucial for guiding us towards the final solution.

The core of the production was therefore centralized on a cocktail station equipped with two soda guns on either side. Large work surfaces on each side allow for comfortable operation with under-counter glass storage for all bar outputs. At each end, a shaker rinse sink allows up to two people in production with the central ice bin. Behind the bar, the refrigerator and cash register are centered for easy use by both bartenders.

When the service is calm, a single bartender is sufficient. They position themselves near the glass washer. In this area, they can produce at the cocktail station without unnecessary movements, handle dishwashing, beer service, and payment. This cocktail station is particularly suited for a bartender on duty, as the shaker rinse sink is positioned on the right, which suits 80% of bartenders. They can organize the ice well to their liking and make use of a double speed rack for bottles.

When two bartenders use the station, the ice bin and bottles must be reorganized with the help of removable dividers to configure the workspace. The main bartender moves to the left to mainly handle cocktail preparation. The second moves to the other side to handle simpler cocktails, dishwashing, and beer service.

The soda gun solution at the bar is a real advantage for production. It allows for faster production, reduces material costs, and avoids managing a large number of empty bottles. It is true that the soda gun doesn't match the quality of classic bottles, but for some establishments, it is a real opportunity in line with the quality of the menu. Also, it should be noted that several companies distribute syrups for soda gun systems, and not all are of the same quality. Unlike a classic service, soda guns require easy-to-integrate handling and regular maintenance.

The establishment now has a functional and adaptable bar. It is a beautiful Bar Circus ensemble with both catalog modules and custom parts. We adapted our cocktail bar layout to space constraints. Indeed, since the bar is very spacious, we had to use custom-length countertops based on a standard set. This was notably the case for the countertop above the glass washer, into which we embedded a grid.