Perlick is proud to work on any project, from corner bar to Madison Square Garden! No project is too small for us, but we will admit, there is a certain excitement that comes with a large venue project.

The planning that goes on behind the scenes of a large venue bar design is a true art form, and it takes many talented and creative people to design the high-end bars and foodservice stations we have come to expect at sports arenas, concert venues, amusement parks, and other high-volume facilities.

BAR DESIGN AND CONSULTING

Today we are highlighting S2O

In this global economy, Perlick is proud to serve customers across the United States… and the world! One of our most prestigious international partners is Arcux Bar Zone in India.

At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

Bar professionals have always known that ice in a cocktail is not just for cooling, nor is its shape only about aesthetics. Ice is part of the life and soul of a drink.

Every year, the National Restaurant Association surveys chefs across the country to report on the hottest trends of the year. This year, 77 percent of all those surveyed chimed in with the same answer for the top spot, and it wasn't even related to food.

At The NAFEM Show 2019, Perlick unveiled all the new innovations and solutions we've been working on over the past several months and even years.

Despite the fact ice is used in one way or another in more than 90 percent of all cocktails, the importance of cocktail ice has only grown over the last several years. One of the driving forces behind this trend is large format ice, and behind that trend you can find -- science.

If you ask ice machine manufacturers, companies who specialize in ice sanitation, or even companies that produce and sell ice, one theme is common. Ice is food.

This is no different in the world of bar and beverage.

Over the course of time, all designs change. From the clandestine days of the speakeasy to operations built to create Instagrammable cocktails, bar designs have changed, too. So if we know designs have always changed, it's safe to assume they will continue to change in the future.

An effective design is the balance of form and function. In bars and restaurants, maintaining that balance can result in an incredible experience for both employees and guests.

Recently, Perlick sat down with restaurant development + design to discuss a number of topics related to bar equipment and design. You can view the full Q&A in rd+d’s current issue. Here are some of the highlights: