How can bar speed rails be so critical to bar profits? Today I’ll demonstrate how proper equipment selection impacts bar profitability.
WHY BAR SPEED RAILS IMPACT BAR PROFITS
Most bars that serve alcohol have under bar equipment that includes speed rails. Many bar owners don’t understand how improper application impacts profitability. For those unaware, a speed rail is a bar equipment accessory that attaches to the side of underbar stainless equipment and is used to store a combination of inexpensive, “well” liquor, the best-selling non-“well” liquor and spirits and mixers. Fabricated from stainless steel (refer to above photo), speed rails are often purchased as accessories.
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THE STRATEGICALLY-PLANNED SPEED RAIL
Some facts about speed rails:
- The bar speed rail derives its name from the fast-moving liquor it stores and the ability of the bartender to quickly access it.
- “Well” is a term synonymous to “bottom-of-the-barrel”; well liquor isn’t the only liquor stored in speed rails.
- In an efficient bar equipment plan speed rails incorporate a strategic product lineup that contain:
- A combination of lower price point vodka, rum, gin, tequila, etc.
- Jack Daniels, Jim Beam, Jose Cuervo, Dewars, Black Label, Grey Goose, Tito
- Mixers.
- The optimal product mixture will vary according to demographic favorites.
HOW TO IMPLEMENT SPEED RAILS IN ERGONOMIC BAR DESIGN
Here’s some pointers about speed rails:
- Each bar station should have its own speed rail.
- Speed rails are typically attached to the side of drainboards, ice bins and 3-bin sinks.
- The bottom of the speed rail should be 12” – 14” above the floor (see above photo).
- A well-planned speed rail will contain as many as 20 carefully-selected products.
- The average liquor bottle is 4” in diameter.
- Optimal bar design should have 70 – 80% of bartenders movements to be in front and side-to-side.
BAR DESIGN TIP:
Speed rails should be mounted so the top of the tallest bottle is level to the working surface above.
BE CAREFUL NOT TO MISAPPLY SPEED RAILS
I believe in the axiom that “less is more”. In commercial bar design, more bar speed rails simply doesn’t make the design more efficient. The concept of efficient ergonomic bar design is born from the principle of minimal bartender movement. Be careful not to misapply speed rails. Efficient bar design limits bartender movement to two steps either side of center. This limits bartender stations to a total length of 10′ – 12′. Given this, a single speed rail cannot accommodate 20 liquor bottles in a bartender station by itself. This requires another piece of equipment.
HOW TO OPTIMIZE BAR EQUIPMENT EFFICIENCY
My ideal efficient bartender station utilizes a single 36″ speed rail. How do you achieve 20 liquor bottles of storage? The underbar tiered liquor steps is the perfect complement to the 36″ speed rail. Above is a photo of the Taffer Command Station by Krowne. This embodies everything a bar station needs in a true “Zero Step” platform. The Taffer unit is available in many configurations and lengths. The bartender station depicted here features Krowne’s Matrix craft ice freezer, Elixir Station, ice bin, speed station and Hybird sink. The Taffer Command Station is all about ergonomics.
QUESTION:
Have you heard about Jon Taffer’s invention? READ HERE about Jon’s world-class Zero-Step “Taffer Command Station” by Krowne.
AVOID DOUBLE SPEED RAILS
Avoid using double speed rails! The above drawing depicts the harmful effects of double speed rails. The double speed rail causes increases the bartender reach by 5″. In turn, this causes a 6’ tall bartender lean forward an extra 10 degrees. Double speed rails contribute to bartender back strain and compromised efficiency. Simply stated, improper application of bar speed rails erodes bar profits. Keep your underbar equipment within the 24” lateral envelope as I depict in the downloadable sketch (below).
TIERED LIQUOR STEPS OFFER HIGH-DENSITY STORAGE
Instead of double speed rails, use tiered liquor displays. These offer high storage capacity in a short space, such as the Krowne KR24-12RD, shown below. This unit provides storage of at least 12 bottles in a 12″ space.
BAR DESIGN TIP:
Remember that maximum bar profits are the end-result of maximum bartender efficiency, which requires bar design rooted in the principles of ergonomic design.
Stick with these design principles and you’ll enjoy maximum bar profits.
DISCLAIMER: The above video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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