Summary

- The ergonomic factor
- The working area: the operator's reign
- Keep your workstation clean
- How to plan the best bar
- Next to the working area

Over the last few years, public concerns' sector has started an evolution that is far from being finished. An evolution in the types of locales, of formats, of concepts, of products and services offered. All aspects linked together. This situation has influenced very much the ambience and the way of working for the operators. Particularly, in the bar channel, the counter bars - and more generally the workstations - have considerably changed, side by side with a mutation in the way of working.

The ergonomic factor
The first reason that determined the change and the evolution of the workstations at the bar has been the work itself, which is no more structured as it was before. Locales have started to propose different products and services, leading to the necessity of rethink the spaces.
The way of working has changed and consequently the station has changed too. Today the main factors are efficiency and saving, in order to work rapidly and with a service that satisfies the customers while allowing the barman to chat with them. The flair, a technique coming from the US, is central in this new way of thinking the bar's spaces. Any kind of bar has taken advantage of its great teaching. The flair, in fact, has improved the stations' ergonomics or, in other words, the relation among the bartender, the equipments and the work setting. It has reached the goal of improving the productive efficiency and of giving a real answer to the psychophysical needs of the operator himself. The great flair's advantage is represented by the fact that it has further enriched the working areas with new equipments and tools.
The setting has been rethought for accessories like, for example, the electric mixer and the blender. This bigger potentiality of the workstations gives to the operator the opportunity to be more efficient in satisfying his clientele's demand, an aspect that is surely essential. Old stations often did not allowed the communication with the clientele, while it is renowned how important this factor is. To facilitate the barman's work and, at the same time, put the customers at their ease, it was necessary to completely rethink the arrangement of machines and equipments.
In this sense, Planet One - a company specialized in training professionals and projecting concepts for the bar - has conceived a series of modular systems that specifically look at work's efficiency and practicality. "We're at a crossroads - says Marco Ranocchia, owner of Planet One - We have to face technology if we want to give operators tangible solutions. At Planet One we have projected a complete service line for the bar, which includes modules for refreshments, mixed drinks and beer: they can be positioned in the locale as a whole or partly, according to the operators' needs and to the type of locale. These modules can be easily moved from one area to the other without difficulties, because they have been created following few simple principles: practicality, flexibility and work efficiency."



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