Keep cool on the bar

Investing in quality refrigeration units can pay dividends, say firms

QUALITY is king in the on-trade, with everything from glassware to garnish playing a part in helping staff deliver the ‘perfect serve’.

But the look of a drink can be lost if the temperature is not right.
It pays, then, to ensure back-bar refrigeration units are keeping packaged beers, ciders and other drinks at the optimum temperature.
And while replacing and upgrading units can seem costly in the short-term, refrigeration manufacturers and suppliers say it can pay dividends in the long-term.
“To make sure you are getting the best value for money, look at total cost of ownership – purchase price plus energy cost over the unit’s usable life,” said Nick Williams, managing director of Precision Refrigeration. “Products with the cheapest up-front cost usually end up costing more in the long run.”
Malcolm Harling, sales and marketing director of Williams Refrigeration, echoed this view, emphasising the importance of good after sales support when investing in new back-bar fridge equipment.
He also said it’s vital that operators consider the energy efficiency of refrigeration units.
Glenn Roberts, managing director of Hoshizaki Gram UK, took a similar stance, saying it “makes clear financial sense to invest in the most energy-efficient and durable unit possible”.
“This not only has the obvious environmental benefits, but purchasing energy-efficient equipment also delivers improved bottom line results for businesses,” said Roberts.
The introduction of LED lights inside refrigeration displays is a “key factor” in improved energy efficiency, according to Robert Campbell, managing director of Quality Equipment Distributors Ltd. He also stressed the effect a good back-bar fridge can have on sales.
“Back-bar coolers have now become the norm and a very important piece of equipment for bars and clubs in recent years,” said Campbell.
“The correct temperature of the product is tantamount to the retailer getting repeat sales and has a big impact on the client’s perception of the venue.”
Harling of Williams Refrigeration agreed.
“Each model needs to be designed to deliver the optimum combination of aesthetics and functionality,” he added.
“They need to maximise the display area and look good whilst delivering high performance refrigeration.”