I’m in the early stages of setting up a bar, and I feel like I’m drowning in decisions. I’ve got the location, the concept, and a rough menu, but when it comes to stocking up on equipment, I have no idea what’s actually necessary and what’s just a waste of money. Any tips on what’s essential and where to get quality stuff?
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One thing I underestimated when setting up my bar was storage. Bottles, syrups, and garnishes take up way more space than you’d think, and if you don’t plan it right, your bar will be a mess. Make sure you have plenty of shelves, underbar storage, and an efficient prep area.