You want to know how it unfolds during a service. Not to read a brochure.
A bar owner does not have half an hour. Here is how a weekday night unfolds, in order, without jargon.
During service, in order
You open.
The service point opens when you decide — at the rush, or all evening. Not before.
The guest pours.
At a tap, glass in hand, while the counter keeps running beside them. They do not have to rejoin the queue for a second drink.
Your team keeps watch.
From the bar. They can limit or cut service at any time — as they would refuse a drink at the counter.
You follow the night.
What was poured, and when. Enough to know whether the wall did any work that night.
What changes, what does not
What you need on site: power and network at the service point, a spot where people can circulate, and someone who can see. The rest is settled with us. What to check
Hop'n Bar has been operated in a real bar in Pau, under supervised service, with several thousand pours recorded. One venue — we do not promise it will look the same in yours.
What we are asked first
Can a guest pour with nobody watching?
No. The service point is supervised: your team opens, limits and cuts when they want.
Do we have to break the counter?
No. The unit sits beside it. What you need on site is checked together, on plan or on site.
What about payment?
Nothing is promised on that point today. We discuss it while preparing your installation.
When do we talk money?
When you put your figures in the configurator, then when your venue is framed. Not before — a generic number would mean nothing.
Describe your venue. We tell you which formats to look at first.
Seven questions, one minute, no contact details asked.
Prefer to talk it through?