For many years, your average bar looked much like every other bar.
It would have parallel 2-foot-wide front and rear counters about 42-inches high, with stainless equipment underneath. The front, or customer side, of the bar would have an overhang and a foot rail in front of the stools. Liquor bottles and glasses were displayed on a decorative back bar in multiple tiers. Larger bars might have two counters in an oval shape, with a refrigerated island in the center. Tiered bottle
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Log in.
If you are registered, pleaselog-in to access Premium Content.