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

BENNETA

Project: BLUE FROG BAR DELHI

BENNETA

Project: BLUE FROG BAR DELHI

BENNETA

Project: ELLIPSIS BAR MUMBAI

BENNETA

Project: ELLIPSIS BAR MUMBAI

BENNETA

Project: ELLIPSIS BAR MUMBAI

BENNETA

Project: MOON & SIX PENCE CHENNAI

BENNETA

Project: MOON & SIX PENCE CHENNAI

BENNETA

Project: TEASE TAJ BENTOTA

BENNETA

Project: PANGAEA DELHI BAR

BENNETA

Project: PANGAEA DELHI BAR

BENNETA

Project: PANGAEA DELHI BAR

BENNETA

Project: PANGAEA DELHI BAR

BENNETA

Project: MIX BAR TAJ VIVANTA SRILANKA

BENNETA

Project: MIX BAR TAJ VIVANTA SRILANKA

BENNETA

Project: SANCTUM BAR BANGALORE

BENNETA

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 pubBrewery pub Restaurant Cafe CasinoBanquet 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 railBlender station HACCP HandsinkDrink blender Ice crusherIce cream freezer Back bar cooler/s (2 to 5*C)Back bar dry cabinet Glass Froster (-18*C)Draft beer dispensing Automatic Glass washerMulti compartment deep sinks Soda and soft drink dispensersWine by glass backbar system Wine preservation systemAutomatic Coffee System Liquor control per station

2.4: Expected Dispensing Stations, In total

One Two Three Four Five SixOther

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 setsModular Die

3.2: Backbar Height Clearance

34" 36" 40"42" NA

3.3: Beverage Cooler Exterior (Front and sides)

Black vinyl clad front All stainlessAll laminate (specify) Standard glass/ black wrapGlass/ stainless wrap Glass/ laminate wrapUnfinished front (install your own finish) Graphic Art Wrap (Provide design)

3.4: Beverage Cooler Top

Stainless steelLaminatedUnfinished (under counter)

3.5: Beverage Cooler Bottom

6" Leg sets 4" Casters6" w/ Kickrail None, on a curb

3.6: Glass washing Style

Automatic - Chem RinseAutomatic - Temp RinseMulti compartment sinkNot required

3.7: Glass washing Location

Within barBack area (specified)Not selected

3.8: Draft Beer Style

Remote long draw to keg Undercounter Keg CoolerRemote 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 bottleDraft beer control per tower Not selected

3.11: Drink Blender Type

Sound Enclosed Q Series Standard (less) Sound EnclosureSuper 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 liftUndetermined

4.4: Expected delivery term

CIF On-siteEx-Works FactoryCIF On-Port

4.4: Terms of Payment

Advance TT/Swift 50% Deposit/Bal Before ShipmentLetter of CreditOther

4.5: Kind of Bid

Designbuild Bar General BID Reseller Quote

4.6: Expected budget

Below $10000 Within $50000 Within $100000 Within $150000Within $200000 Within $250000 Within $300000 Within $400000Other

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.