Beer wall
One point, several taps. See this format
Adding another pair of hands behind the counter no longer changes anything. It is the counter itself that blocks.
When service has been undersized from the start, you do not catch the wave with one more station. Every Saturday replays the same scene.
Rethink the counter as a supervised self-pour bar: several stations where guests pour, a team that frames the whole and keeps the decision.
Where it makes sense
Venues that want to redo a whole counter, not add a station: high-volume bars, dedicated event spaces.
It is a project, not a shelf product
It needs serious preparation with you. We announce neither a lead time, nor a cost, nor a production capacity here.
What you need to decide
The number of stations
On your real rushes and your service zones.
The full layout
Circulation, restocking, an overall view for the team.
Power and network
At every station, not only at the bar.
Team organisation
Who opens, who watches, who cuts — by zone.
A full counter in self-pour has not been deployed yet. What we have: a bar in Pau, one service point, several thousand supervised pours. What that does not prove: a multi-station deployment at scale.
This format, or another?
Supervised tap
Terrace, lobby, side point. See this format
Supervised bar
You are here. The whole counter to rethink.
Does it take longer to put in place?
Yes, in general. It is the format that needs the most preparation.
Does the classic counter disappear?
No. Supervision and the decision to serve stay with the venue — it changes shape, not owner.
Can we start smaller?
Often, yes. A tap or a wall are lighter entries.
A counter to rethink? Let us talk from your venue.
Seven questions to frame it, then we look together.
Prefer to talk it through?