Servaclean Bar Systems

We are thrilled to have once again partnered with the Radisson Blu team, this time at their spectacular Glasgow hotel and Grahamston Bar.
We were very excited when we got asked to plan the bar operating layout of what is set to be one of Glasgow’s hottest bars.
Through its interior style, the bar jumps head first into the tales of Glasgow’s forgotten village, with its 82-metre square, rectangular island bar taking centre stage.
With our detailed planning and fixed bar offering, we were able to install a purpose-built stainless steel bar system which created the ideal behind-bar facility and adhered to the operating standards of Radisson Blu venues.
Staff can now easily serve guests their extensive selection of craft beers, exotic spirits, impressive whisky and fine wines and from within the centre of the island bar.
Decorated by a gently glowing canopy, which is supported by elegant rose gold framing (designs by Jim Hamilton, Graven Images), the Grahamston Bar is the perfect combination of form and function.
Director of Operations of Radisson Blu Glasgow, Adrian Humphries said:
“It was clear from our initial meeting with Servaclean that they fully understood the Radisson Blu operating standards required for our new bar and clearly presented these in their professional CAD layout drawings.
The final installation was just as impressive, with every ounce of space behind the bar utilised to provide our operating staff with the ideal platform to meet our guests demands for the highest level of customer service at all times.
I would recommend Servaclean to anyone considering a new bar counter or refurbishment of their existing bar areas.”
This opportunity proved as exciting as we expected, and we could not be prouder of the results.

Profits on the Move…
Servaclean Bar Systems, the experts in stainless steel bar systems, are delighted to announce the launch of FOLDABar, an exciting new Portable ‘Pop-up’ Counter.
FOLDABar allows you to take your bar anywhere and assemble in minutes. When the event is finished, simply pack it up ready for the next event and help keep your profits moving upwards.
Prices start from only £1,250 plus VAT for a single compartment unit, ideal for beer dispense, merchandising events or a ‘pop-up’ meet & greet counter.
Key Benefits
Easy to assemble food quality stainless steel structure, fitments and counter top.
Interchangeable and durable Iribond® panelling. Available in a range of colour finishes.
Quickly Folds down for transportation and compact storage.
Single and Double Compartment units available.
Optional Cocktail station and LED Light Panels - just right for those party nights!

Andy Royston, Managing Director, at Servaclean says ‘‘We are really excited about the launch of FOLDABar. Pop-up businesses are very on-trend right now and we are sure this addition to our Bar System range will help all types of businesses maximise their brand visibility and ultimately their profits!’
Place your order during November for pre-Christmas supply and delivery is FREE.
Our first customer was The Glasgow Distillery Co. (see the MAKAR Original Gin photo) and here is what they had to say:
“A great professional looking bar unit which we can quickly pack up and transport in our van with minimal fuss. The ability to easily assemble for events and cocktail masterclasses is a great asset to our brand” - Sebastian Bunford-Jones, Marketing Executive, The Glasgow Distillery Co.

If you would like to learn more about our new FOLDABar go to: https://www.servaclean.co.uk/pop-up-counters-pop-up-counters/.
Just call us on 01274-390038 if you need any further information or go to www.servaclean.co.uk

Ok, it may take a little longer in real life, to assemble one of their modular bar systems but the following one minute video of Servaclean’s new showroom bar shows just how straight forward it really is!

See for yourself: How to Build a Bar in Minutes

With just one screwdriver & level, one person can assemble a complete bar system in just a few hours and have all the benefits of a Servaclean complete bar system

If you would like Servaclean to help you with your next bar project please get in touch; they’d love to hear from you.

Just give them a call on 01274 390038 or contact them via Servaclean Bar Systems

The team at Servaclean are masters at making the most of behind-the-bar space in both fixed and mobile bars. This article will show you some of the key points from our bar planning checklist.

Glasswashing
Consider whether glasses will be washed in the bar counter or somewhere else. Will you use a cabinet machine or a twin bowl sink for a manual wash & rinse method. Glasswashing needs more than just the machine: you require a sink for ‘slops’, somewhere to set down and somewhere else to drain glasses. You may need a secondary glasswash in case your machine breaks down – a second machine or a twin bowl sink. Also, handwashing is essential to meet health and safety requirements so you must have soap and hand-drying facilities accessible close by.

Glass Storage and Serving
Ensure that you have enough glasses to serve all your customers at your busiest trading time – the times you make most of your profit! Choose the best method of glass storage (either on shelves or in glasswasher baskets) to suit your particular operation. Remember that correct storage is just as important as efficient washing if you want to serve a clean glass every time.

Cash Tills
How many cash points will you need, and will they be in the counter or on the backfitting? Make sure you take into account the operating height of key pad and cash drawer – can you adjust the height if the till type is changed later? Also consider a receipt printer, card swipe machine and cash float security.

Bottle Cooling and Display
Make sure you balance bottle storage capacity with other products on tap. There’s a huge selection of chiller cabinets to choose from – left or right hinged door, sliding door, see-through, pass-through, etc – so choose what’s best for your operation. Position power points to be easily accessible for service without moving cabinets.

Empties Disposal
Do you use disposable or returnable bottles or both? And how will you separate them? When considering the position of your bottle skips or crates remember to make sure the contents are not in the customer’s view.

Drinks Mixing & Cocktails
You will require insulated and hygienic storage for ice and fruit slices, conveniently located mixer and liquor bottles, rinsing facilities for shakers and blender cups, counter storage for condiments and accessories and, perhaps, controlled storage for reserve liquors and spirits. Ice is probably your most profitable drink so choose a machine large enough – remembering that it needs water supply and drainage facility - and try to locate it away from the servery. Some ice machines are noisy and they all emit a lot of warm air.

Coffee and Tea
Choose a coffee machine carefully and position it for best effect in customer’s view and for convenience of serving. A water treatment unit is normally required, plus fridge space for milk or cream, a coffee grinder and grounds knock-out drawer for espresso machines and a water boiler plus tea pot storage for volume tea sales. You’ll also need a work surface with storage for sugar packs, crockery, cutlery, etc.

Draught Beers & Soft Drinks
Position these to face customers approaching the bar and choose dispensers which provide convenient operating heights. Avoid obstructing under-bar work space with dispenser clamps and drip trays and allow space to serve drinks between or around dispenser positions. Remember that good ventilation is essential for beer line cooling whether in a cellar or under the counter.

Counter Design
Your counter height must suit the style of operation and under-counter equipment to be accommodated. Location of mains services and beer line connections is very important, as is access to under-bar service ducts from the server’s side of bar to facilitate emergency maintenance without disturbing customers on the other side.

To design the ideal bar servery for your operation call Servaclean Bar Systems on 01274 390038 or visit Servaclean Bar Systems.

Servaclean Bar Systems - 30 years in the making- the story of one of Britain’s best known bar fitments manufacturers
On 1st August this year (Yorkshire Day no less!) Servaclean will celebrate its 30th Anniversary.
It was in 1988 when Servaclean was launched by co-founders Cliff Livsey (a publican) and Chris Royston (a modular shelving salesman). Those were the days of Blackadder, Michael Jackson & Crocodile Dundee. The British pound note ceased to be legal tender and laws restricting opening times for UK Pubs were changed allowing Pubs to stay open all day!

At that time the major brewers, who owned and operated most of the pubs in the UK, were striving to achieve a completely clean glass in which to serve “the perfect pint” and Servaclean’s ‘GLASShelf’ - hygienic glass storage shelving was developed with this specific purpose in mind.

‘GLASShelf’ was a big success and led to an increased demand for better planning and organisation of bar operations across the whole hospitality industry and in turn the Servaclean FREE Bar Planning Service was born.

It is said that “necessity is the mother of invention” and, just a few years later, Servaclean’s stainless steel Bar Counter Building System had been developed and was being installed in many venues for the major hospitality operators in the UK.

Continued growth and success followed and in 1995 Servaclean moved into a new purpose-built office, showroom and warehouse just a few miles from its original home.

Product Innovation has always been a big part of Servaclean’s success and as well as their comprehensive range of fixed bar products, they have ‘MOVERBar’ mobile bar units with fitment configurations to serve draught beers, cocktails and coffee service. New ‘FOLDABar’ folding units are currently being developed for launch this summer and will provide a quick assembly bar solution to enable portable bar operators to offer a professional, transportable service or venues with a pop-up bar counter where storage space is limited.

Servaclean is now run by directors Deana Roberts and Andy Royston – the next family generation of the respective co-founders. Andy Royston, Managing Director, says ‘Our dedicated and experienced employees understand that listening to customers’ needs is the basis for planning an efficient and ultimately profitable bar service. Successful bar operators are always looking for the next unique and interesting bar trend to generate business growth and, using the same philosophy,





Servaclean are committed to the continued development of our modular stainless steel product range and planning services to help them achieve the best possible bar operation for their business model’.

On 27th July 2018, to celebrate Servaclean’s 30th anniversary, the Servaclean team enjoyed a visit to the Blacksheep Brewery in Masham for a brewery tour, a spot of lunch and a few beers from the bar which Servaclean installed earlier this year.

Andy continues ‘We raised more than a few spotless, hygienically clean glasses to all our customers and product specifiers and would like to take this opportunity to thank them all for their valued support over the last 30 years. Together, we look forward to achieving even greater success over the next 30+ years….’

If you would like Servaclean to help you with your next bar project please get in touch; they’d love to hear from you. Just give them a call on 01274 390038 or contact them via www.servaclean.co.uk

‘Savage Garden’ is a new roof top bar at the DoubleTree by Hilton Hotel London, Tower of London. It’s been designed to offer a ‘theatrical experience’ and the name is based on Anne Rice’s novel - part of her Vampire Chronicles. Outside, there are two rooftop terraces with breath-taking views of iconic landmarks including The Shard, Tower of London, The Gherkin and St. Paul’s Cathedral.
Bar Systems Specialists Servaclean were asked to plan the bar operating layout by leisure & hospitality specialists, Grapes Design and, working in conjunction with hospitality consultants Gorgeous Group, they installed their purpose-designed stainless steel bar system to provide the ideal bar facilities for staff to serve customers efficiently and hygienically with innovative cocktails such as the “Horney Beast” and “Savage Spritz”.
Projects & Sales Director, Neil Allitt, says:
“The opportunity to be involved in such an intriguing and engaging venue was relished by the Servaclean team and we are proud of the results.”
If you would like Servaclean to help you with your next bar, don’t hesitate to give them a call.