What is the Dispense bar? Revolutionizing Beverage Service

Dispense Bar: Revolutionizing Beverage Service

In today’s fast-paced world, where convenience and efficiency are highly valued, the dispensing bar has emerged as a revolutionary solution for beverage service. With its ability to streamline operations, provide customization options, and ensure hygiene and safety, the dispense bar has transformed the way beverages are served and enjoyed. In this article, we will delve into the world of dispense bars, exploring their benefits, components, types, installation considerations, trends, and future outlook.

What is the Dispense Bar (is also known as Service Bar)

Here, In the dispense bar bartenders do not serve the public directly but pour drinks that are picked up by servers and delivered to customers at different locations like the guestroom, a table in the restaurant, or a pool­side deck chair. In short, it fills drink orders brought by waiters and waitresses only.

Generally, in such bars, a single pouring station is enough to handle the volume. Also, guests have no access to service bars and hence are characterized by the absence of Human-guest interaction. However, service bars need the same forethought in their planning, have the same functions. Uses the same types of equipment and performs the same tasks of recording and controlling the pouring & selling of drinks as any other bar.

The Evolution of Beverage Service

Over the years, beverage service has evolved significantly. From manual pouring to automated dispensing systems, the industry has witnessed a remarkable transformation. The introduction of dispense bars has revolutionized beverage service, enabling faster, more accurate pouring, and reducing wastage.

Benefits of Dispense Bars

Enhanced Efficiency and Speed

Dispense bars offer enhanced efficiency and speed in serving beverages. With their advanced dispensing technologies, bartenders and waitstaff can pour drinks quickly and accurately, minimizing waiting times for customers. This efficiency is particularly crucial during busy periods or high-demand events.

Customization Options

One of the key advantages of dispense bars is the ability to provide customization options to customers. From choosing different flavors and mixers to adjusting the carbonation levels, customers can tailor their beverages according to their preferences. This level of customization enhances the overall customer experience and promotes customer satisfaction.

Improved Hygiene and Safety

Dispense bars prioritize hygiene and safety. The closed systems and automated pouring mechanisms minimize the risk of contamination and maintain the integrity of the beverages. Additionally, the touchless operation reduces the chances of cross-contamination, making dispense bars a preferred choice in today’s health-conscious environment.


Dispense bars offer cost-effective solutions for beverage service. By minimizing spillage, reducing wastage, and providing accurate portion control, businesses can optimize their inventory management and reduce overall costs. Moreover, the increased operational efficiency translates into higher customer turnover and increased revenue.

It is of two basic types of Dispense Bars:

What is the Dispense bar

a) Back-of-the-house service/dispense bars: As the name suggests these are located behind the scenes and hence hidden from guest view. They are smaller and simpler in design. The Backbar of such bars has a room for bulk supplies of beer, mixes, liquor stock, etc, and has no display.

These bars do not require hiding ugly equipment and mechanical dispensing systems are often used to increase speed and reduce liquor loss. These bars act as centralized bar dispensing drinks in various guest service areas like various kinds of outlets, guest- rooms, poolside, etc. and thus centrally located in a hotel. It does away with the problem of having separate bars thus maximizing the service area of various outlets.

b) Front-of-the-house service/dispense bars: As the name suggests these bars are in full view of the guests but used only for dispensing beverages to the servers against guest’s orders.

These bars are less usual, are generally found in conjunction with food service and are a part of the dining room. These bars must harmonize well with the overall ambience and due thought should be given to its layout, design and decor for efficiency and economy of service. The emphasis is more on functional ambience and is not lavishly equipped as a full-scale public or cocktail bar.

Equipment’s Of Dispense Bar

The Equipment Used in the dispense bar are:-

  1. The Beer Panel
  2. The Post-Mix
  3. The Refrigerator
  4. The Ice Machine
  5. The Glass-washer
  6. The Cash Register
  7. Spirit Dispensers
  8. Straws
  9. Coasters
  10. A range of suitable glasses
  11. A lime/lemon juice squeezer
  12. Ashtrays (if smoking is permitted)
  13. Monkey dish/Dip

What is the function of dispense bar?

Dispense bar

Dispense bars – another type of bar is called the dispense bar. It is a bar which is used for the preparation of the drinks for staff who then delivers them to customers elsewhere, for example at table in a restaurant. It is likely to be less lavishly equipped than a full scale public or cocktail bar.

Which is the best bar in the world?

The World’s 50 Best Bars 2020: the list in pictures

  1. Connaught Bar. London, UK.
  2. Dante. New York, USA.
  3. The Clumsies. Athens, Greece.
  4. Atlas. Singapore.
  5. Tayēr + Elementary (New Entry) London, UK.
  6. Kwānt. London, UK.
  7. Florería Atlántico. Buenos Aires, Argentina.
  8. Coa. Hong Kong, China.

A quick tip Dispense bar is also known as a service bar.

You can also check the video below it shows working at the dispense bar and the use of dispense bar glasses and equipment:

 what style of service would use a dispense bar use ?

A dispense bar typically uses a self-service style of service. In this style, customers have direct access to the beverages on tap or in bottles, and they can pour their own drinks. Dispense bars are commonly found in various settings, such as restaurants, hotels, sports venues, and entertainment centers.

Customers approach the dispense bar, select their desired beverage from the available options, and use the provided taps or dispensers to pour their drinks into glasses or containers. The self-service nature of a dispense bar allows customers to have more control over the amount of beverage they want and the freedom to explore different drink choices.

The staff at a dispense bar is usually responsible for restocking the beverages and ensuring that the dispensing equipment is in good working condition. This service style is convenient for both customers and businesses, as it reduces waiting times and streamlines the beverage ordering process. It also allows customers to interact with the drinks and customize their beverages to their preferences.

Mis en place before opening the bar

  1. Stocking Supplies: Check inventory levels and restock all necessary supplies, such as liquors, mixers, garnishes, glassware, straws, napkins, and other bar tools.
  2. Cleaning and Sanitizing: Thoroughly clean and sanitize all bar surfaces, including countertops, equipment, and glassware. A clean bar is essential for both hygiene and presentation.
  3. Organizing Bar Tools: Arrange all bar tools, like shakers, jiggers, bottle openers, and stirrers, in a systematic order for easy access during service.
  4. Prepping Garnishes: Prepare and slice all the fruits and garnishes required for the drinks to be served. This ensures they are readily available when needed.
  5. Checking Equipment: Verify that all equipment, such as blenders, ice machines, and draught systems, are in proper working condition.
  6. Setting Up Bar Stations: Divide the bar area into different stations (if applicable) to manage different types of drink orders effectively.
  7. Preparing Specialty Cocktails: If the bar offers signature cocktails or seasonal drinks, ensure that any specific ingredients or infusions required are ready beforehand.
  8. Ice Prep: Make sure there is an ample supply of ice available for drinks and chill additional ice to be used during the service.
  9. Organizing POS System: Ensure the Point of Sale (POS) system is set up and functioning correctly, ready to take orders and process payments.
  10. Staff Briefing: Conduct a pre-shift meeting with the bar staff to communicate any updates, specials, or changes in the menu.
  11. Checking Licenses and Permits: Verify that all required licenses and permits are valid and displayed as necessary.
  12. Arranging Seating: Set up bar stools, tables, and chairs to create a welcoming and comfortable environment for customers.
Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...