Designbuild Profit Bars

Designbuild© Profitability
Bars built on technique

Index
Ser Particular Page
1 The Presentation 3
2 Designbuild Sampling 12
3 Interview Form 29

People do an acceptable or unacceptable job.
Few do a great job consistently, because it
defines them.
Expect the best from Us.
Vickram MEDERATA
Designbuild Head
vm@mederata.org

Todd M. Hall, President, Glastender Inc. USA
5400 North Michigan, Saginaw MI 48604 9780 – 989 752 4275 fax 4444
Expect the best from us

Profitability
If every bar in the city
measures profitability with
the same approach,
what is the chance to
perform in a superior
manner by any?
Profitability is measured
by another factor. We’d
like to show you other
side of the coin.
Profitability measures not
by ‘What’ you do, instead
by the ‘Way’ you do.
While your teams focus
on what is needed to be
done, there is rarely an
expertise developed for
the way it is done. The
best practice.
A team may pick up a
good practice locally,
but we as a global
developer pick up the
A bar’s profitability is
measured by the number of
patrons it can serve, the
hours it is open, and the
price at which it sells liquors.
The margin equals profit.
Traditionally.
best practices from all
over the world and build
our techniques.
Working with brands in
the industry of hotels,
nightlife entertainment
chains, restaurants, brew
houses, we fix issues and
innovate regularly in one
area – the bar.
Barflo is the technique
developed in creating
the Way you can work to
increase profitability.
If the Way you do is not
good enough for What
you do, then whatever
you do will not deliver it’s
expected result.
Don’t let that happen.

Our Designbuild© Goals
• Speed = More in Less Time.
• Process = Recognized pattern that streamlines
efficiency and removes errors.
• Access = Lower energy use and longer lasting
results.
• Insight = The most elaborate and efficient plan
towards profitable results.
• Intelligence = A system than pushes the road
towards superior response and better product
delivery.

Aim
To build a profitable bar that
is responsive to its individual
environment, custom
designed to it’s own
business model, by creating
one through design build.
Operators
Interview
Requirement
Analyses
Macro Bar
Layout
Micro Barflo
Positioning
Beverage
Engineering
System Plan
Interfaces

Barflo
Soil Glass Return
Throw Wet Waste
Throw Dry Waste
Clean Glassware
Stack at Drainboards
Prepare Cocktail
Blend if Necessary
Garnish Drink
Serve Guest
The mechanism of non-stop
quickest bar service process
divided into steps from
receiving of soiled glasses,
cleaning, preparation, and
serving customers.

Insight
Understanding the science
behind bar design, and not
the measurement of space
to place bar equipment.
It is to give advantage by
pre-plan to the restaurant to
continuously operate
profitably through efficiency
and excellence.

Method
Take the shortest route to
creation of drinks and
service.
Multi points of sale to
increase capacity for busy
days.
Plan space management
with potent bar features by
applying Designbuild Goals
throughout the bar plan.

Intelligence
Bar equipment resources
are rarely available with
general practitioners in
order to provide each bar
an individuality.
The designbuild is a
movement to create
perfect bars, tailormade to
the utmost detail for the
customer’s operations.
Underbar Refrigeration
Drawers & Cabinets Underbar Coolers
Drainboard Glassracks Mug Frosters
Sodagun Holders Glass cabinets
Ice Chests Liquor cabinets
Speed Rails & Covers Wine cabinets
Blender Stations Dry storage cabinets
Liquor Displays Dual temp coolers
Infill boards Illuminated displays
Custom fabrication Glass ice displays
Multi Sinks Built In Wine cabinet
Bin Dividers Wine by glass display
Bottle Wells Soda bar guns
Condiment Dispenser Liquor bar guns
Mixology Station Direct draw beers
Waste Bins & Chutes Remote beer system

Lets Designbuild your Bars
Hilknightly Barsmithe Pte Ltd | Singapore  India
www.benneta.com | build@benneta.com | 011-41550060

BEN
N
ETA
Project: BLUE FROG BAR DELHI

BEN
N
ETA
Project: ELLIPSIS BAR MUMBAI

BEN
N
ETA
Project: MOON & SIX PENCE CHENNAI

BEN
N
ETA
Project: TEASE TAJ BENTOTA

BEN
N
ETA
Project: PANGAEA DELHI BAR

BEN
N
ETA
Project: MIX BAR TAJ VIVANTA SRILANKA

BEN
N
ETA
Project: SANCTUM BAR BANGALORE

BEN
N
ETA
SANCTUM BAR BANGALOREProject:

Designbuild Bar Interview
A three page form to let us know about your particular needs
follows next. Thereon look out for exceptional designbuild.

design-build custom bars ©
BENNETA BARSCOPE (P) LIMITED - Mail: build@benneta.com | Fax: +91 11 41550061 | Call: 011 41550060
Section-1: About Customer and Project - Briefing
1.1: Project Name 1.2: Proposal ID
1.3: House Client
Yes No
Project Central Email
1.4: Attachment to this proposal.
Commercials Brochures Designbuild Customer Plan
Cut Sheets Support Documents Other
Section-2: Let's con "figure" out your bar
Following are the features and specifications as guidelines must the bar proposal include.
2.1: Type of bar
Easy lounge Energy lounge Nightclub Beer pub
Brewery pub Restaurant Cafe Casino
Banquet Mobile Service support Unspecified
2.2: The below selection of section 2.3 equipment,
Fittings Inclusion Fittings Exclusion
2.3: Select facility equipment list
Drainboards and glass racks Cocktail station w/ Speed rail
Blender station HACCP Handsink
Drink blender Ice crusher
Ice cream freezer Back bar cooler/s (2 to 5*C)
Back bar dry cabinet Glass Froster (-18*C)
Draft beer dispensing Automatic Glass washer
Multi compartment deep sinks Soda and soft drink dispensers
Wine by glass backbar system Wine preservation system
Automatic Coffee System Liquor control per station
2.4: Expected Dispensing Stations, In total
One Two Three Four Five Six
Other

Section-3: In-feature Options
Let us know of bar upgrade or style features that you need in your project.
3.1: Underbar Installation Style
Leg sets
Modular Die
3.2: Backbar Height Clearance
34" 36" 40"
42" NA
3.3: Beverage Cooler Exterior (Front and sides)
Black vinyl clad front All stainless
All laminate (specify) Standard glass/ black wrap
Glass/ stainless wrap Glass/ laminate wrap
Unfinished front (install your own finish) Graphic Art Wrap (Provide design)
3.4: Beverage Cooler Top
Stainless steel
Laminated
Unfinished (under counter)
3.5: Beverage Cooler Bottom
6" Leg sets 4" Casters
6" w/ Kickrail None, on a curb
3.6: Glass washing Style
Automatic - Chem Rinse
Automatic - Temp Rinse
Multi compartment sink
Not required
3.7: Glass washing Location
Within bar
Back area (specified)
Not selected
3.8: Draft Beer Style
Remote long draw to keg Undercounter Keg Cooler
Remote long draw to Micro brewery Not selected
3.9: Wine by Glass preference
Vacuum Preservation (table service) Nitrogen & Dispensing (remote service)
Not selected
3.10: Liquor Control Preference
On-station spouted bottle Remote cocktail gun inverted bottle
Draft beer control per tower Not selected
3.11: Drink Blender Type
Sound Enclosed Q Series Standard (less) Sound Enclosure
Super Quiet Stealth Not selected

Section-4: Order & Budget Preference
4.1: Expected date of ordering 4.2: Expected date of opening
4.3: Expected mode of import
Sea Air lift
Undetermined
4.4: Expected delivery term
CIF On-site
Ex-Works Factory
CIF On-Port
4.4: Terms of Payment
Advance TT/Swift 50% Deposit/Bal Before Shipment
Letter of Credit
Other
4.5: Kind of Bid
Designbuild Bar General BID Reseller Quote
4.6: Expected budget
Below $10000 Within $50000 Within $100000 Within $150000
Within $200000 Within $250000 Within $300000 Within $400000
Other
Section-5: Your Information
First Name Last Name
Email ID
Fixed Line Phone No. Mobile Phone No. Country/ State Code
Organization/ Business Name
Primary Address (Street, Zip) State Country
Save the form on local folder prior to sending, check if it is completed. Do not send blank form.

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