A hotel bar has to look good to guests and still run like a working bar, often from breakfast coffee to late-night cocktails. The underbar is the same as any cocktail bar: ice bins, speed rails, bar sinks, hand sinks, glass rinsers and back bar coolers. What changes is the back bar display, the longer hours, room service and banquet demand on ice, and the need to keep equipment quiet and hidden.
Shop the equipment in this article: bar equipment, bar sinks, underbar ice bins and bar refrigeration. Freight is included on every order.
Underbar stations
- One station per bartender: an ice bin with a bottle rail, a speed rail, and a mixology station or cocktail station with a sink, dipper well and glass rinser. See two-bartender bar layouts.
- A three compartment bar sink for glassware, plus an underbar glass washer if volume is high.
- A hand sink within reach of each station. See bar hand sink requirements.
- Drainboards and a dump sink between stations.
Back bar and display
- Glass door back bar coolers for beer, wine and mixers, which double as a display. Browse bar refrigeration.
- Liquor display shelving that shows off premium bottles. Browse liquor displays.
- Quiet equipment. Guests sit close to the bar, so check noise levels and consider remote condensing for ice machines.
Ice for a whole hotel
Hotel bars often share ice with room service, banquets and the restaurant. Size ice production for the busiest day across all of them, and keep a dedicated bin at the bar so banquet pulls do not empty it mid-shift. See the ice machine buying guide and best ice for cocktails.
Morning to night service
- Coffee and espresso equipment for breakfast and lobby service. See hotel breakfast bar equipment.
- A small refrigerated prep area or garnish station. See bar garnish station cold holding.
- Storage for glassware between services so the bar resets quickly.
Banquet and event bars
Most hotels also run portable bars for weddings and conferences. Keep portable bars, ice bins and carts on hand. See portable bars for events and catering and event venue kitchen equipment.
Common mistakes
- Designing the bar for looks first and leaving too little room for underbar stations.
- Sharing one ice machine between the bar and banquets without a separate bar bin.
- No hand sink at the service end of the bar.
What to buy
Build each station from an ice bin, a mixology station and drainboards, add a three compartment bar sink, a hand sink and back bar coolers. Our stainless underbar line is NSF listed, and freight is included to the 48 contiguous states and DC.