Bar Design Manual

Food & Beverage
Bar Design Manual

Andrew Joyce
Director of F&B, Middle East & Africa
Important Notice in Planning the Bar
Specifications given in this manual are for guidelines only

to help propose a bar layout that meets with Hilton
Standards.
Any piece of equipment or layout that does not meet the
specification guidelines needs to be approved in writing
before planning and installation goes ahead.
If written permission is not given / received then we will
reserve the right for the equipment or plan to be changed if
it does not meet our agreed specifications.
It is imperative that we maintain a consistent standard
throughout the MEA to ensure a single line of quality is
bred across the Hotel Food and Beverage offering..
Thank you
Food and Beverage -MEA

12 September 2011
2011 Hilton Worldwide Confidential &

Proprietary
Table of Contents
Sample Restaurant bar

Sample Night club bar
Sample Bar/ Pub
Sample Executive lounge bar
Sample Sports Bar
Sample themed bar
Sample Swim up bar
Sample Wine Bar
Sample Beach Bar
Standard Bar Equipments
Specifications for all fabrications
Refrigeration Modules for Bars
Standard Bar OSSE for Operating a Bar
Standard Bar set ups
Mood Images
4
5
6
7
8
9
10
11
12
13-23
24-53
54-62
55-56
57
58-59

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Restaurant Bar
AREA : 24 SQM
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Night Club Bar
AREA : 30 SQM
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Pub / Bar High Energy
AREA : 38 SQM
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Executive Lounge Bar
AREA : 16 SQM

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Sample Themed Bar
AREA : 12 SQM
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Sports Bar
AREA : 30 SQM
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Swim Up Bar
AREA : 18 SQM

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Wine Bar
AREA : 14 SQM

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Beach Bar
AREA : 24 SQM

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Alternatives: Must be approved and signed off by Hilton Worldwide in writing before purchase. .
Double door glass fridge

Item location: Bar
Description: Under counter bottle display
Detailed Requirements: Display under counter bottle chiller with glass door and lock,
Forced air cooling, Auto defrost, Interior lighting,
2 adjustable internal shelves, Operating temperature +1oc to +5oc
Accessories required: Dimensions: H895xW900-W1350xD530
Power required: Electric: 0.25 KW. - 1 Phase 220 Volt 50 Cycles.
Recommended: Williams, Foster or Skope
Glasswasher
Item location: Bar
Description: Under counter glass washer
Detailed Requirements: Front opening Glass wash with Rack,
Low Temperature operating Unit
Can wash 30 Racks per hour, 304 Stainless Steel
Power required: Electric: 0.25 KW. - 1 Phase 220 Volt 50 Cycles.
Recommended: Winter halter, CMA
Under counter basket rack
Item Location: Adjacent to the glass washer
Description: Holds minimum three racks
Detailed requirements: ensure easy access for cleaning and made of 304 Stainless Steel
Recommended: Fabricated

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Under counter basket rack

Item Location: Adjacent to the glass washer
Description: Holds minimum three racks
Detailed requirements: ensure easy access for cleaning and made of 304 Stainless Steel
Recommended: Fabricated
Bar Tender work station

Item Location: Within the bar space
Description and detailed requirements:
Bartender stainless steel modules are designed to create a versatile underbar system. The
modules are simple to design and install and can be easily reconfigured. Bartender modules
offer great flexibility for any size or shape of bar and special units can be made on request.
Bartender worktops are 304 brushed stainless steel and feature a unique raised front profile
or bull-nose to reduce the risk of drips and spillage of liquids onto the serving area.
BZ72/200 is a 2m long single piece worktop design incorporating a 600mm Perforated
Worktop with Shelves, 800mm Bridging Section and 600mm Shelf
The bridging section is designed to take a glass washer or ice machine with maximum
dimensions of 750mm wide x 750mm high x 600mm deep.
SIZE:
Width: 2000mm
Depth: 560mm to splash back
475mm worktop depth
Height: 850mm to worktop

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Ice Well with chiller and reach in drain

Item location: For larger bars to fitted within cad design
Description: Simple basin with plumbed sink well, chilled with plumbed in drainage
Detailed Requirements: three sink system with drain, soft drink dispense, bottle speed rail,
bottle rail, glass drain
Bartender stainless steel modules are designed to create a versatile under bar system.
The modules are simple to design and install and can be easily reconfigured. Bartender modules
offer great flexibility for any size or shape of bar and special units can be made on request.
Bartender worktops are 304 brushed stainless steel and feature a unique raised front profile or bullnose to reduce the risk of drips and spillage of liquids onto the serving area.
BZ70/200 is a 2m long single piece worktop design incorporating a 400mm Blender Station, 400mm
Waste Unit, 600mm Ice Chest and 600mm Shelf Unit
SIZE:
Width: 2000mm
475mm worktop depth

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Work station
Item location: Within the Bar area
Bartender stainless steel modules are designed to create a versatile under bar system. The modules
are simple to design and install and can be easily reconfigured. Bartender modules offer great
flexibility for any size or shape of bar and special units can be made on request.
BZ74/060 comes with integrated dishwasher safe cutting
board, this unit is ideal for the preparation of all types of fruit and garnishes.
SIZE:
Width: 600mm
475mm worktop depth
Spirit rack
Item location: Within the bar area
Bartender stainless steel modules are designed to create a versatile underbar system. The modules
are simple to design and install and can be easily reconfigured. Bartender modules offer great
flexibility for any size or shape of bar and special units can be made on request.
BZ75/040 is ideal for storing a wide range of spirits and mixers within the bar run, perfect for when
there is a wide range of cocktails on the menu
SIZE:
Width: 400mm
Height: 555mm to Bottom Tier 715mm to Top Tier

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Hamilton beach blender

Item location: All Bars
Description: The best-known blender name for making great
margaritas, daiquiris, and more Blends a 16 oz. daiquiri in just 25
seconds
Detailed Requirements: Powerful 3/8 Hp motor Rubber clutch is
built to last High/low/off toggle switch is easy to reach and control
Large 44 oz. polycarbonate container with filler-cap and
measurement marks for easy filling
Micros station
Description: POS for order taking and bar system management
Detailed Requirements: as per Hilton specified branded
products from IT
Spindle mixer
Description: Single spindle mixer for max 750 ml cup
Detailed Requirements: Recommended the Hamilton blender
types for durability, single phase power
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Hand wash basin

Item location: Placed in all bars as a H&H Requirement
Description: Hand sinks should be located in a discreet but
functional space with soap dispense.
Detailed Requirements: Should be knee operated with drain
and have plumbing direct to the main water supply. Should be
fitted with no grooves or cracks and must have a back splash to
prevent water damage to ID.
Filter System for glass washer
Description: Filter system for under counter glass wash system
dependent on country
Detailed Requirements: Reverse osmosis system comprising of
two cartridges, first cartridge for carbon and sediment filter and
second cartridge for RO membrane with capacity of 200 gpd
cartridges should be quick change
Ice crusher
Description: Portable & compact ice crusher Quiet heavy duty
motor with under tray Large chute opening Includes 2.4 liter bowl
and funnel
Detailed Requirements: H500mm x W300mm x D400mm
Electric: 0.3 Kw - 1 phase 220 volt 50 cycle, look for waring
products.
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Twin Sink with swivel Tap

Item location: Placed in all bars as a H&H Requirement
Description: Twin Sinks should be located in a discreet but
functional space with soap dispense.
Detailed Requirements: Should be with no cracks and
leakages, stainless steel back splash to avoid damage to wall,
contain a plug in each sink.
Coffee station storage

Item location: Placed in all bars underneath coffee Machine
Description: Stainless steel 304 as per general standards Three
storage drawers Main storage cabinet as per photo
Detailed Requirements: Dimensions as per approved plan and
must be signed of by Corporate Team

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Coffee machine
Item location: Placed in most bars or in the pantries adjacent to the bars
Description: There are many options of coffee machines however in most cases this
could be specified when partnering up with coffee company, in most cases a Semi
Automatic or Manual machine is required with twin espresso output and water boiler.
Detailed Requirements: Electric Cup Warmer 180W, 240 V, maximum 5000 Watts,
Minimum 13 Litre.
Coffee grinder
Item location: Bar
Description: Coffee Grinder
Detailed Requirements: Power 240/50 Hz 0.45 Kw Single phase with overload thermic
protection Hopper capacity 1.5 Kg Made of clear Kostil Food approved Grinder blades 75 Made of hardened steel Grinder control Micrometric - Rapid micrometric regulator with display
of grinding type Body Aluminum - Powder coated aluminum body with anodized panels Dosage
control 0 Burr Material Harden Steel Doser Capacity 1.5kg Productivity 3kg/h Width 170 mm
Depth 270 mm Height 660 mm
Under counter ice machine
Item location: Placed in most bars or in the pantries adjacent to the bars
Description: Upright or under counter ice cuber (dependent on size of operation)
Detailed Requirements:. All stainless steel body Stainless steel evaporator Individually
produced cubes (crescent) Micro computer control Bin capacity in excess of 100kg.

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Filter system for ice cube machine

Item location: Placed in most bars or in the pantries adjacent to
the bars
Description:
Filter system for ice production machines
Detailed Requirements: Three cartridges in parallel 0.5 Micron,
depending on the water quality Pre coat carbon filter, Point of
use scale inhibitor Rated at 18 litres per minute
Under counter Ice well sink with three compartment
Item location: Placed in all bars
Description: Three sink compartment cocktail until to hold Ice,
Flaked ice with rail holder
Detailed Requirements; Speed rail Ice bin Integral sink
partitions to suit bottles Drain Recessed area for blender Under
shelf in cabinet base beneath

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Rubbermaid bin
Item location: Placed in most bars or in the pantries adjacent to
the bars however the sizes of the pedal bin can vary due to
location.
Description: Refuse Bin standard
Detailed Requirements: Must be Pedal with fling door and
wheels, solid plastic and non chip.
Non slip mats
Item location: Placed in all bars as many as possible to avoid
slipping
Description: Heavy duty hard Plastic rubber mat
Detailed Requirements; Size would need to be determined by
supplier on location of the mats, however the mats should be
able to break down into smaller sizes so as to be able to wash
through pot wash machine in main kitchen
Condiment trays
Item location: Placed in all bars
Description: Heavy duty hard Plastic with inserts trays.
Detailed Requirements; must be plastic so as to break down
after close and wash through machine, minimum 5
compartments all removable.
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Built in Cocktail unit

Item location: Located in smaller compact Bars
Description: Weather resistant built in cocktail station with
built in drain compartment and all weather proof.
Detailed Requirements: Contains Swivel Tap, sink
compartment with drain, bottle well for drinks, ice space
with lid, bottle rail, convenient draw, board holder, mounted
bottle opener look to glass tender company for full
specifications.
Water Boiler
Item location: Isolated spaces such as Pool and Beach
Bars
Description: Weather resistant water boiler with single
phase plug and built in tap in and all weather proof.
Detailed Requirements: Bravilor Bonamat Hwt 520, 10
liter, made in Holland
Ice Crusher
Item location: Isolated spaces such as Pool and Beach
Bars
Description: Weather resistant Ice Crusher / Shaver
Detailed Requirements: Dynamic pressure ,Code Dw
999574oo1 , moodel GM-rk10 230v
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Standard Floor Drain

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Typical Glass wash Space

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Typical Glass wash Space

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Typical Glass wash Space with Tap

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Typical Glass wash Space with Tap

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Single Door Bottle Cooler

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Two Door Bottle Cooler

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Three Door Bottle Cooler

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Back Fitting Space for Bottle Cooler

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Typical separate glass washing facility

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Fitted Shelving unit for Coolers

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Work Surface over Ice Machine

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Micros Work Station

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Keg Beer Dispenser

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Beer Pump two Pin

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Single Typical Drinks dispense Unit

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Typical Drinks dispense Unit

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Typical Drinks dispense Unit continued

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Glass wash Unit

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Hand Wash Sink

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Hand Wash Sink

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Beer Dispensing Tap

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2 Pin Beer Keg Cooler Continued

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8 Pin Beer Keg Cooler

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Double Door Under counter
Width
(integral
condenser)
Width
(remote
condenser)
Depth
1/1 one door

1/1 two doors
1/1 three doors
1/1 four doors
2/1 one door
863mm
1331mm
1799mm
2267mm
1065mm
713mm
1181mm
1649mm
2117mm
680mm
680mm
680mm
680mm
830mm
716mm
716mm
716mm
716mm
715mm
2/1 two doors
1750mm
830mm
715mm
2/1 three doors
2435mm
830mm
Height
(without legs
or casters)
Double Door Stand up Chiller

Wid
th
Dep
th
Height (with castors)
One door
685m
m
820m
m
2122mm-2137mm
Two doors
1370m
m
820m
m
2122mm-2137mm
www.skope.co.nz

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Vertical Gastronorm Refrigeration

Item location: The kitchen(s) Pantries
Description and detailed requirements: Available in chiller and freezers. Available in 430 and 304
stainless steel (any non-stainless steel surfaces must be galvanized steel). Should be supplied with
adjustable legs or adjustable castors, and door locks.
Important tips:
Should have a full length rear duct to ensure that all product stored inside the cabinet is held at the correct
mean temperature of 3.5C and the internal airflow cannot be blocked or short circuited by internal cabinet
loading.
Doors should be self-closing to ensure that internal cabinet temperature loss is minimized. This keeps
cabinet energy use low and product temperature stable.
Ensure that what the manufacturers operating ambient temperature claim is defined by the maximum
ambient temperature environment that the refrigeration cabinet will continue to operate normally with the
refrigeration system cycling normally and the average stored product temperature remaining at 3.5C.
Look for insulation that is CFC free with zero Global Warming Potential and zero Ozone Depleting
Potential.
Thermal breaks are very important as they create a barrier between the warmer more humid external or
ambient air and the colder internal air. Correctly aligned thermal breaks are very important otherwise you get
temperature creep in or out of the cabinet that wastes electricity and creates condensation build up
www.skope.co.nz

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Horizontal General Purpose Counters

Item location: Kitchen(s), bar areas, food storage areas
Description and detailed requirements: These cabinets are general purpose horizontal cabinets with the
options of glass or solid swing doors and glass sliding doors. They are for the storage of food or beverage
products. They must be installed in such a way that cleaning around them is easy if they are not sealed into
place. They can be supplied in a normal depth and a shallow depth configuration. They should also be
available in integral or remote condenser options. Any non-stainless steel surfaces must be galvanized
steel.
Important tips:
loading.
Kitchens are high ambient temperature and humidity environments so ensure that your refrigeration
products are rated for high ambient environments. Also ensure that what the manufacturers operating
ambient temperature claim is defined by the maximum ambient temperature environment that the
refrigeration cabinet will continue to operate normally with the refrigeration system cycling normally and the
average stored product temperature remaining at 3.5C.
www.skope.co.nz

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Important tips Continued:

Depending on the application and what is being stored inside the cabinet having a cabinet with pull
down capability may be useful where the cabinet is filled with ambient (or room temperature) product
that needs to be chilled to serving temperature (for example non- perishable beverages). If this
functionality is required you need to specify a chiller with pull down capability.
Sliding doors have an application in restricted access areas. Their disadvantages are that they limit
access of other parts of the refrigeration cabinet then they are opened and typically do not have good
longevity given the nature of their sliding mechanism. To improve the time between servicing sliding
doors regular cleaning and preventative maintenance of the sliding door mechanism is required. A
properly designed and constructed swing door should be problem free.
Doors should be self-closing to ensure that internal cabinet temperature loss is minimized. This keeps
Potential.
Thermal breaks are very important as they create a barrier between the warmer more humid external or
ambient air and the colder internal air. Correctly aligned thermal breaks are very important otherwise you
get temperature creep in or out of the cabinet that wastes electricity and creates condensation build up.
www.skope.co.nz

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Double Door Glass Door Fridge
Two doors
Three doors
Four doors
Width
(integral
condenser
)
Width
(remote
condenser)
Depth
(normal)
Depth
(shallow)
Height (without
castors)
1600mm
2210mm
2820mm
1455mm
2065mm
2675mm
680mm
680mm
680mm
600mm
600mm
600mm
725mm
725mm
725mm
Single Door Glass Door Fridge
One door
Width
(remote
condenser)
750mm
Depth
600mm
Height (without
castors or legs)
725mm
www.skope.co.nz

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Horizontal Back of Bar Merchandisers
Item location: Bar areas
Description and detailed requirements: These cabinets are for merchandising chilled beverage products in
bar areas. They should have the options of glass swing and sliding doors. They are for the storage and
merchandising of beverage products. They must be installed in such a way that cleaning around them is easy
if they are not sealed into place. They should also be available in integral or remote condenser options. Any
non-stainless steel surfaces must be galvanised steel.
Important tips:
This model of cabinet is designed to merchandise cold beverages, including wine. To this end it should be
able to accommodate two levels of wine bottles inside.
loading.
This cabinet should have pull down capability may be useful where the cabinet is filled with ambient (or room
temperature) product that needs to be chilled to serving temperature (for example non-perishable beverages).
If this functionality is required you need to specify a chiller with pull down capability.
Sliding doors have an application in restricted access areas. Their disadvantages are that they limit access of
other parts of the refrigeration cabinet then they are opened and typically do not have good longevity given the
nature of their sliding mechanism. To improve the time between servicing sliding doors regular cleaning and
preventative maintenance of the sliding door mechanism is required. A properly designed and constructed
swing door should be problem free.
www.skope.co.nz

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Important Tips Continued;

Doors should be self-closing to ensure that internal cabinet temperature loss is minimised. This keeps cabinet
energy use low and product temperature stable.
Ensure that what the manufacturers operating ambient temperature claim is defined by the maximum ambient
temperature environment that the refrigeration cabinet will continue to operate normally with the refrigeration system
cycling normally and the average stored product temperature remaining at 3.5C.
Potential.
Glass Chillers
Item location: Bar areas
Description and detailed requirements: This cabinet is for chilling glasses to allow beverage service in chilled
glasses in bar areas. This is available in remote condenser only. Any non-stainless steel surfaces must be galvanized
steel. This cabinet is designed to hold industry standard glass racks filled with cleaned glasses.
Important tips:
These cabinets need to be able to be cleaned easily and safely if a glass breaks. Some glass chillers have a
mechanism to lift the glass racks automatically rather than manually. These systems must be easily and safely
removable for cleaning as the mechanism can be a trap for broken glass.
Doors should be self-closing to ensure that internal cabinet temperature loss is minimized. This keeps cabinet energy
use low and product temperature stable.
Potential.
www.skope.co.nz

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Important tips:
Should have ducted airflow to ensure that all product stored inside the cabinet is held at the correct mean
temperature of 3.5C and the internal airflow cannot be blocked or short circuited by internal cabinet loading.
Doors should be self-closing to ensure that internal cabinet temperature loss is minimized. This keeps cabinet
energy use low and product temperature stable.
Ensure that what the manufacturers operating ambient temperature claim is defined by the maximum ambient
temperature environment that the refrigeration cabinet will continue to operate normally with the refrigeration
system cycling normally and the average stored product temperature remaining at 3.5C.
Door gaskets must be easily changeable and not require cabinet unloading or special tools.
Lighting bulbs or strips can be fluorescent or LED and must be replaceable without having to unload cabinet
shelves or product. LED lighting has the benefit of a longer life over fluorescent tubes and use less energy.
Ensure that LED lighting systems are electrically safe.
Top mounted refrigeration systems give greater storage and merchandising space and are easier to clean than
bottom mounted refrigeration system configurations. Also the top mounted condenser heat (in integral
configuration) can be ducted away and either expelled or utilized elsewhere, bottom mounted systems do not
have this option. Bottom mounted systems should also be considered as they have some ergonomic benefits.
Potential.
www.skope.co.nz

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Custom Fabrication
Item location: Kitchen, bar and foodservice areas
Description and detailed requirements: Where a specialized size or cabinet design is required you
have the option of having a custom or bespoke cabinet designed and manufactured. There should be
no difference in performance criteria or expectation for this custom product. Remember to look for the
same features and benefits as with production products.
Important tips:
Should have ducted airflow to ensure that all product stored inside the cabinet is held at the correct
mean temperature of 3.5C and the internal airflow cannot be blocked or short circuited by internal
cabinet loading.
Doors should be self-closing to ensure that internal cabinet temperature loss is minimised. This keeps
Thermal breaks are very important as they create a barrier between the warmer more humid external
or ambient air and the colder internal air. Correctly aligned thermal breaks are very important otherwise
you get temperature creep in or out of the cabinet that wastes electricity and creates condensation build
up.
Ensure that what the manufacturers operating ambient temperature claim is defined by the maximum
ambient temperature environment that the refrigeration cabinet will continue to operate normally with
the refrigeration system cycling normally and the average stored product temperature remaining at
3.5C.
Door gaskets must be easily changeable and not require cabinet unloading or special tools.
Lighting bulbs or strips can be fluorescent or LED and must be replaceable without having to unload
cabinet shelves or product. LED lighting has the benefit of a longer life over fluorescent tubes and use
less energy. Ensure that LED lighting systems are electrically safe.
Potential.
www.skope.co.nz
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Standard Bar OSSE basic requirements

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Standard Bar OSSE basic requirements

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Standard bar Set Up

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Mood Images
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Mood Images
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Food & Beverage

Bar Design Manual

Important Notice in Planning the Bar

Specifications given in this manual are for guidelines only

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Sample Restaurant bar

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

2011 Hilton Worldwide Confidential &

Night Club Bar

2011 Hilton Worldwide Confidential &

Pub / Bar High Energy

2011 Hilton Worldwide Confidential &

Executive Lounge Bar

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Sample Themed Bar

2011 Hilton Worldwide Confidential &

2011 Hilton Worldwide Confidential &

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Double door glass fridge

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Under counter basket rack

Bar Tender work station

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Ice Well with chiller and reach in drain

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Hamilton beach blender

2011 Hilton Worldwide Confidential &

Food and Beverage -MEA

Standard Bar Equipments

Hand wash basin

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Twin Sink with swivel Tap

Coffee station storage

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

Filter system for ice cube machine

Food and Beverage -MEA

2011 Hilton Worldwide Confidential &

Standard Bar Equipments

2011 Hilton Worldwide Confidential &

Standard Bar Equipments