Krowne Launches Revolutionary Adaptive Bar Stations

KROWNE LAUNCHES REVOLUTIONARY ADAPTIVE BAR STATIONS

Looking for that perfect bar station for your new bar? How would you like to convert one of your existing bartender stations into a coffee bar during the morning hours? Traditional bartender stations are static – once installed, it’s game over. That is, until today. Again, Krowne continues to…ahem… raise the bar! With Krowne’s revolutionary new product, you can have total flexibility and I’m about to explain why you need this! In fact, their new product is the slickest, cleverest bar invention I’ve seen, and its origins began in 1994! My name is Rick Uzubell and I’m a professional bar designer. I’ve been in this professional practice since 2006 and have worked for some incredible clients. Many changes have occurred over time, and my top priority has always been to make prudent recommendations – a fiduciary of sorts.

Food station with "Move Well" logo overlay.

The History of Predesigned Bar Stations

Over the years, many bar equipment manufacturers have attempted to take the thinking out of the complicated bar design process by marketing predesigned bar stations, packaged with common components, such as ice bins, garnish stations, speed racks, dump sinks, margarita rimmers, etc. The trouble with this concept is that it isn’t customizable. In fact, I never specify predesigned bar stations because they’ve never worked for me! Why? Because they lack the flexibility I need as a professional bar designer. What if I told you about a new product, called an adaptive bar station? Imagine, if you will, owning a bar station that provides the flexibility restaurant and bar owners long for: to be able to change their stations’ configurations on-the-fly – flexibility the industry has never seen! At last, there is such a product today, and I’m going to tell you all about it.

MoveWell – the Fully-Customizable Bar Station

As I’ve written previously, the goal of sound ergonomic bar design is to minimize the bartender’s universe, so the majority of the their movement is within a narrow zone comprised of these very components. Industry leader, Krowne, recently developed an alternative solution to the aforementioned predesigned bartender stations – a revolutionary flexible, customizable platform they call “MoveWell”, that includes interchangeable components known as “inserts”. As you’re about to learn, the engineering required to develop this ground-breaking product was something only Krowne could execute.

KROWNE'S MOVEWELL BAR STATION WITH INTERCHANGEABLE MODULES
FIGURE 1. ILLUSTRATION OF KROWNE'S MoveWell BAR STATION

MoveWell – As Easy as 1-2-3!

Krowne’s MoveWell Adaptive Bar Station is the ONLY flexible product on the market: it’s customizable on-demand! MoveWell consists of a base unit with universal plumbing connections, complemented with an assortment of bar component “inserts” that the bartender can move and swap on-the-fly (refer to the above photos). The inserts are sold in various packages, depending on the user’s needs. Setting and re-positioning the inserts is as easy as 1-2-3:

  1. The bartender selects the desired bar station inserts.
  2. MoveWell features quick disconnect plumbing – no tools required!
  3. Each insert is effortlessly set onto the MoveWell internal rail system.

WITH MOVEWELL INSERTS IT’S LIFT, SLIDE AND SWAP!

To interchange inserts, simply lift the first unit, slide the second and drop the first into its new location! The MoveWell base unit has an integrated backsplash with “speed-swap” quick disconnect plumbing connections. Inserts are simply pushed into place with MoveWell’s built-in rail system. A centralized 1 3/8” drain facilitates efficient water drainage.

Here’s a question: How many unique combinations are achievable with 10 inserts? I’ll have the answer to this question later in this article.

STUCK ON YOUR BAR DESIGN? CALL US NOW…

KROWNE'S MOVEWELL BAR STATIONS ARE INNOVATIVE
FIGURE 1. MoveWell BAR STATIONS ENABLE BARTENDERS TO SWAP ITS MODULAR INSERTS ON-THE-FLY

How Krowne Engineered the MoveWell Bar Station In-House

While MoveWell is a simple concept, the engineer in me knew there’s more to the story of its development. After all, the plumbing connections are uncommon among Krowne’s competitors – Glastender and Perlick. Because the components are on a common chassis with multiple quick-release plumbing connections, MoveWell is easy to modify on-the-fly, as illustrated in Figure 1, above. However, this product wouldn’t have even been possible without the vision of former co-owner, Roger Forman. Stay tuned!

QUESTION:

Have you heard about Jon Taffer’s invention? READ HERE about Jon’s world-class Zero-Step “Taffer Command Station” by Krowne. 

JON TAFFER ENDORSEMENT

The Story of MoveWell Began in 1994!

Granted, Krowne is a world-class manufacturer of bar equipment and draft beer systems, but as I said, MoveWell is an uncommon product to the industry. How did a bar equipment company develop such a product in-house? There’s a lot more to the story. Enter, Roger Forman. Krowne is a 75-year-old, third-generation family-owned company, currently under the direction of Roger’s son, Kyle and his business partner, Paul Bastante. According to Kyle, in 1994, while at the helm of the then-second-generation company, Roger recognized the opportunity of cross-selling related high-quality products to his customers. Having a passion for plumbing products, Roger added a plumbing division to the Krowne umbrella. Today, the Krowne plumbing lineup is robust, and includes a complete line of faucets, fittings, drains, pot fillers, etc. Krowne has substantial plumbing resources in-house – unparalleled by any of its competitors. Do you see where I’m going here?

THE MOVEWELL BAR STATION IS GAME CHANGING

MOVEWELL – A Bar Station That’s Game Changing!

I recognized an engineered product when I first saw the MoveWell Adaptive Bar Station. An engineered product, complete with movable, interchangeable components, teflon rails and quick-disconnect plumbing hardware that’s easy to use. While the development of MoveWell didn’t require quantum mechanics, to engineer a product so well developed requires substantial experience and attention to detail. MoveWell is complex, yet simple – it’s intuitive. When a product appears complex, but easy to use, I knew that it’s a winner straightaway. Without knowing Krowne’s history, I wouldn’t have understood how MoveWell segued from drawing board to Krowne’s bar equipment lineup. Now it all makes sense. In fact, Krowne is the only company in the bar equipment industry with the capabilities to develop a product such this entirely in-house.

Today, Kyle and Paul are taking their father’s dreams into the 3rd generation!

INSERTS FOR KROWNE MOVEWELL BAR STATIONS
FIGURE 2. KROWNE'S ELITE BUNDLE OF 10 INSERTS FOR ITS MOVEWELL ADAPTIVE BAR STATIONS

MoveWell is Truly Adaptive – With Interchangeable Components!

With MoveWell, Krowne has ingeniously engineered the industry’s only flexible bar station. MoveWell is a 48” x 24” platform that works with a plethora of combinations of 10 specially-designed inserts that can be placed in virtually any arrangement – within minutes – ANY time of day! As shown in Figure 2 (above), anyone familiar with bar equipment will immediately recognize the functionality of each component.

DESIGN YOUR OWN MOVEWELL WITH THESE INSERTS

For Hotels, MoveWell Is Your Coffee Bar in the AM and Cocktail Bar in the PM!

Nowadays, many in the hospitality industry desire adaptive functionality for their bars. As I mentioned earlier, traditional bar equipment cannot provide this, because traditional equipment is static. However, with MoveWell, you have TOTAL freedom! You decide when to change its configuration, whenever you desire – and in minutes! Now that’s what I call “Adaptive”! In my own design practice, I’ve experienced a trend with hotel clients, who nowadays want their lobby bars to double as coffee bars in the morning. This is the perfect application for MoveWell. The MoveWell adaptive bar station can be quickly converted to serve as a coffee bar – on demand! For example, I set up the third bartending station with MoveWell in the island bar shown in Figures 3 and 4 (above) for both conditions. But wait – it gets better! MoveWell also offers two low-profile, pull-out refrigerated drawers, as shown Figure 5, below!

KROWNE MOVEWELL BARTENDER STATION WITH PULL-OUT REFRIGERATED DRAWERS
FIGURE 5. PHOTO OF MOVEWELL BAR STATION WITH PULL-OUT REFRIGERATED DRAWERS

MoveWell – the Perfect Solution for Left-Handed Bartenders!

Let’s face it: the world is designed for right-handers, and this is also true with bar stations. Unless special provisions are made during planning, bartender stations are traditionally designed for right-handed bartenders. Fortunately, with MoveWell, the insert modules are easily reversible – a truly adaptive bar station! You’ll notice in Figures 3 and 4 (above) that I designed the bartender station with a soda gun on the left (the standard method) and the right (for left-handed bartenders). In fact, this is how I design bars with MoveWell bar stations – adding a second soda gun only requires an additional four inches.

MOVEWELL EPITOMIZES FLEXIBLE DESIGN

THE MOVEWELL BAR STATION EPITOMIZES FLEXIBLE DESIGN! 

We aren’t using soda guns for many of the bars we’re designing nowadays for fine dining applications. This is due to the emerging popularity of non-soda mixers. Whether you prefer soda guns or not, the MoveWell bar station itself can be adjusted on-the-fly – no matter how you wish to operate it. Truly flexible design!

ARCHITECTURAL PLAN WITH ONE MOVEWELL BAR STATION AND TWO STANDARD BAR STATIONS
FIGURE 6. BAR PLAN DEPICTING ONE MOVEWELL BAR STATION AND TWO TRADITIONAL BAR STATIONS

How Many MoveWell Bar Stations Do I Need?

Some of my clients want the ultimate flexibility of having MoveWell stations throughout their bars, but you don’t have to be all-in. As illustrated in Figure 6 (which features two standard bartender stations and one MoveWell), some clients require the functionality of MoveWell for only one bartender.

How Does the MoveWell Bar station Compare vs Glastender’s and Perlick’s Cocktail Stations?

For those unaware, there are three primary manufacturers of bar equipment in the U.S. – Glastender, Krowne and Perlick. Truly, there’s no comparison between Krowne’s MoveWell and similar products offered by its competitors. Let’s review how all compare (ref. to Figures 7-9, above):

  1. Glastender’s “All-In-One Cocktail Station” is static – it’s configuration is fixed.
  2. Perlick’s “Tobin Ellis Cocktail Station” is not only static, but bulbous – at a depth of 27 9/16″; since standard bar equipment is 24″ deep, why would anyone desire a cocktail station that compromises the bartender aisle by nearly 4″?!
  3. Given its multitude of configurations and interchangeable bar equipment inserts, MoveWell is easily converted on-demand from liquor cocktail station to coffee bar any time of day! PLUS, it’s available with two pull-out refrigerated drawers. MoveWell gives bartenders TOTAL CONTROL, 24×7!
HOW TO CALCULATE MOVEWELL COMBINATIONS

MoveWell is at Least 140 Times Better Than its Competitors!

Now let’s have a little bit of fun. I had a great time in engineering school my senior year when I took a couple of courses in statistics and probability. In statistics, the term “combinations” refers to the number of ways to select a subset of objects where order does not matter. I had an immediate flashback to those courses when I first became acquainted with MoveWell and its numerous accessories. I wanted to know just how many combinations my clients would enjoy with their new MoveWell bar stations.

MOVEWELL OFFERS NEARLY LIMITLESS CONFIGURATIONS

By now you probably realize that the MoveWell adaptive bar station has many potential combinations. After all, with 10 unique inserts, two width sizes and a 48” wide platform, there’s a TON of ways to assemble it. For instance, it can utilize various combinations of four (12″) inserts or five (three 12″ inserts and two 6″ inserts).  Realizing that there are many permutations, I performed several calculations, and derived that MoveWell can be created in 140 unique combinations (please refer to my downloadable configuration sheets). Because the Glastender and Perlick cocktail stations have only one configuration, one could say that MoveWell is 140 times better than its competition!


CALCULATION OVERVIEW

Results of the three individual downloadable computation sheets are downloadable, below. Group A yields a total of 35 unique combinations. Groups B and C are mutually-dependent events, and therefore, each of the 35 events in Group B must be combined with each of the 3 events of Group C, which yields a total of 105 combinations. Therefore, the total quantity of unique combinations is 140 (35+105).

DOWNLOADABLES

A. 7 objects taken 4 at a time

B. 7 objects taken 3 at a time

C. 3 objects taken 2 at a time

RICK UZUBELL GIVE THE KROWNE MOVEWELL ADAPTIVE BAR STATION A 5-STAR RATING

MY TAKEAWAY ON MOVEWELL

MoveWell is an incredibly well-engineered product. Traditional predesigned cocktail stations provide neither flexibility nor adaptability. However, Krowne’s MoveWell is the only bar station on the market that provides bartenders flexibility and customization on-demand, 24×7. I give MoveWell a 5-star rating, and recommend it to anyone – especially to those in the hospitality industry who want the flexibility to operate their bar stations as a coffee bar and a cocktail station. MoveWell is the only bar station I’ll specify!

Need Help Planning Your restaurant and bar?

From concept to construction, our expert consultants help you plan every step. Book a free discovery call today.
Your Ad Could Be Here on Cabaret Design Group Website
Your Ad Could Be Here on Cabaret Design Group Website
Your Ad Could Be Here on Cabaret Design Group Website
Your Ad Could Be Here on Cabaret Design Group Website

RICK UZUBELL

President of Cabaret Design Group, Rick holds a degree in mechanical engineering from Purdue University, and is a F&B consultant and well-known bar design expert with years of experience serving hotels, restaurants, sports bars and destination bars. He has developed a command of bar design solutions involving ergonomics, equipment, systems and finishes that bridges the "Gray Zone" between interior designers and architects. He's also a champion of ADA design in commercial bar applications. Through his unique architectural engineering approach he calls "Integrated Bar Design," Rick solves complex bar design challenges beyond the expertise of typical design professionals. His proudest achievements include curved bar design solutions using the modular bar die system and steel as a core design element. As a commercial bar design specialist, Rick has cutting-edge knowledge of draft beer systems, liquor systems, keg room design and batch cocktail systems. He will add significant value to any commercial bar design project. Rick is a proud member of the F&B consortium known as the "Magnificent 7". Additionally, he has authored nearly 100 articles and 80 YouTube videos on the topic of bar design, and these can be found on his Cabaret Design Group website and @bardesigners YouTube channel. Today, Rick's influence extends across the U.S., Canada, and various offshore applications.
Scroll To Top
Sam Winer, audio and video specialist for security-integrated food and beverage consulting

Sam Winer

AV + Security Specialist | President,
WinStar Video Security

Sam Winer leads WinStar Video Security with over 20 years of experience designing and installing advanced surveillance, audio, and communications systems for restaurants, bars, and QSR chains. His firm delivers HD, AI-powered security systems, immersive AV experiences, and cellular signal boosting that meets the demands of modern hospitality venues.

From single-unit lounges to high-volume chains, Sam’s work focuses on guest experience, loss prevention, and operational reliability. He’s known for helping operators select the right systems — then install and maintain them for long-term performance.

Sam is a trusted integrator for projects that require technical precision and rock-solid uptime — whether building from scratch, upgrading legacy systems, or opening at scale.

James Farley, structural engineer supporting food and beverage design for commercial hospitality builds

James Farley, PE, SE

Structural Engineer | Owner,
MC Squared, Inc.

James Farley is a licensed structural engineer with deep experience designing commercial buildings across the U.S. He is the owner and principal at MC Squared, Inc., where he leads structural design for a wide range of mid-rise hospitality, retail, and mixed-use projects.

James specializes in turning complex architectural visions into sound, code-compliant structures. His work spans steel, wood, concrete, and hybrid systems — and he’s known for his speed, clarity, and ability to collaborate closely with design teams to support aesthetics without compromising performance.

Licensed in multiple states, including Washington and Arkansas, James plays a vital role in bar and restaurant projects that demand both technical integrity and visual impact.

Garrett Lennon, foodservice design consultant for healthcare, higher ed, and hospitality projects

Garrett Lennon

Design Consultant | President,
JLR Design Group

Garrett Lennon brings over 20 years of experience across foodservice operations, kitchen design, and consulting. As President and Principal of JLR Design Group, he leads projects in hospitality, healthcare, higher education, and institutional environments — where functionality, compliance, and guest satisfaction must align.

With a background in both management and engineering, Garrett excels at bridging frontline realities with technical performance. His team is known for translating operational needs into layouts that perform day after day, year after year.

Whether supporting a hospital kitchen upgrade, a campus dining overhaul, or a high-volume hospitality venue, Garrett focuses on designs that last — clean, compliant, and centered on the user experience.

Dylan Halaszynski, food hall design expert and compliance-driven food and beverage consultant

Dylan Halaszynski

Food Hall Specialist | Founder,
Bayard FSD

Dylan Halaszynski launched Bayard Food Service Design with a singular goal: to bring sharp technical fluency to the complex world of nontraditional foodservice models. His work focuses on unique formats like food halls, shared prep kitchens, and market-style dining — where code compliance and creative layouts must coexist.

With a background in construction management and boutique consulting, Dylan’s superpower is translating regulatory code into efficient, scalable spaces. He’s worked closely with Departments of Health across multiple U.S. jurisdictions and is known for identifying and solving challenges that would stall less experienced teams.

As an FCSI professional, Dylan pairs technical credibility with a next-gen mindset. He’s a go-to strategist for clients exploring urban revitalization projects, hospitality incubators, and unconventional culinary concepts — helping them move quickly, stay compliant, and stand out.

Kevin Moll, hospitality advisor and multi-unit food and beverage consultant

Kevin Moll

Hospitality Advisor | President,
Restaurant Consulting Services

Kevin Moll is a 39-year hospitality veteran, known for his unmatched insight into startup strategy, turnaround planning, and talent acquisition. As President of Restaurant Consulting Services, Inc. and its sister company Restaurant Recruiting Pros, he delivers full-spectrum solutions — from concept to culture.

His operational experience spans World’s Fair-scale foodservice, multi-unit ownership, and high-performance recruiting. He’s been featured on ABC’s Nightline, authored two books, and founded “Mystery Shoppers,” a global brand trusted by operators worldwide.

Kevin blends street-smart practicality with boardroom-level advisory, making him an invaluable partner to entrepreneurs, executives, and investors alike. Whether launching a new brand or revitalizing an underperforming venue, his work bridges hospitality intuition with data-driven execution — unlocking growth where others see obstacles.

Lu Schildmeyer, restaurant and bar design specialist with deep expertise in foodservice facility consulting

Lu Schildmeyer

FCSI Designer | Founder,
LU S Design Associates

Lu Schildmeyer has shaped more than 2,800 hospitality environments across the U.S. and Canada — including over 700 restaurants and 600 bars. With nearly four decades of experience in foodservice facility design, custom stainless steel millwork, and health code compliance, Lu is a trusted specialist for operators who demand technical precision and operational fluidity.

His work spans every segment of the hospitality industry — from boutique bistros to high-volume entertainment venues — where performance, durability, and code alignment must all coexist. Known for practical layouts and forward-thinking BOH integration, Lu brings peace of mind to architects, developers, and chefs who want their kitchens to run as smoothly as their dining rooms.

As an FCSI member, Lu blends aesthetic coordination with engineer-grade accuracy. His shop drawings are regarded as gold standard in foodservice environments, and his ability to anticipate permitting, clearance, and sanitation requirements has saved clients time, risk, and rework at every stage of the build.

Craig Pendleton, food and beverage consultant with a focus on tribal gaming and high-performance dining operations

Craig Pendleton

F & B Consultant | Founder,
National Foodservice Consulting

With more than 50 years in the food and beverage industry, Craig Pendleton brings unmatched operational insight to every project he touches. From national brands to independent operators, his advisory work is grounded in deep experience and a no-nonsense approach to profitability, workflow, and guest experience.

Over the past three decades, Craig has helped launch more than 100 successful venues — including restaurants, casinos, and specialty dining concepts across the U.S. His consulting engagements focus on marrying smart design with real-world management, often bridging the gap between creative vision and operational execution.

Craig’s expertise is especially valued in Tribal gaming environments, where sovereignty, cultural fluency, and long-term sustainability must align. He approaches these partnerships with respect, precision, and a commitment to self-determination — creating foodservice strategies that support community goals while optimizing guest satisfaction and fiscal results.

Colin Addley, global construction strategist and food and beverage consultant for hospitality development

COLIN ADDLEY, MCIOB

Construction Strategist | Founder,
ADDMORE Services

Colin Addley is a Chartered Builder (MCIOB) with over 40 years of experience leading complex construction projects across six continents. His expertise spans construction management, quantity surveying, and international development strategy — particularly in hospitality, resorts, and commercial spaces.

As the founder of ADDMORE Services, Colin works with a global network of professionals he’s personally vetted — including quantity surveyors, site engineers, project managers, and planners — all of whom operate with the same rigor and high-performance mindset. He’s directed projects in the UK, UAE, South Africa, Germany, and North America, earning a reputation for precise execution on fast-moving, high-stakes initiatives.

Whether it’s developing a new food hall in Johannesburg, overseeing a hospitality rollout in the Gulf States, or helping U.S. brands expand overseas, Colin brings logistical clarity and on-the-ground insight to every venture. His work consistently blends old-school project discipline with contemporary collaboration — making him a powerhouse for any project that spans borders, teams, or time zones.

Rick Uzubell, bar design expert and food and beverage consultant specializing in integrated bar systems

Rick Uzubell

Bar Design Expert | Founder,
Cabaret Design Group

Rick Uzubell is a recognized authority in commercial bar design — especially in the elusive “Gray Zone” where architecture, code, and performance intersect. As the creator of Integrated Bar Design, he solves complex spatial and system challenges beyond the reach of typical design professionals.

His signature touches — curved bars, modular steel systems, and ADA-first layouts — have shaped elite projects across the U.S., Canada, and offshore markets. With nearly 100 published articles and over 80 YouTube videos, Rick is a prolific voice for smarter, more profitable bar environments.

Rick’s method blends aesthetic flow with compliance-forward spatial logic — resolving the often-overlooked tensions between building codes, bar efficiency, and guest engagement. His modular steel systems have become a calling card for operators who want high-volume throughput without sacrificing service quality or ADA inclusion.

Beyond design, Rick is a thought leader and educator in the hospitality space. His articles and videos have helped thousands of restaurateurs, architects, and consultants rethink the way bars are built — and how they perform.