Commercial Bar Counters: Custom Manufacturing for Pubs & Cocktail Bars
Set the two heights before you argue about finishes
The guest side of a bar top sits at 1050 to 1100 mm and the working side at 900 mm, which gives you an overhang of 200 to 250 mm past the front panel — enough for a guest to rest an elbow without knocking a drink off the rail. Get those two numbers right and the counter works; get them wrong and no finish will save it.
Give the front panel a reason to be lit
Fluted timber, lacquer and powder-coated steel all read well, but the panel also has to take kicks and daily cleaning, so specify a replaceable skin and recess the LED behind a lip instead of leaving a bare strip in view. Keep the cable run in a service void and make the panels removable from the guest side, because under-counter refrigeration and beer lines need attention long before the counter does.
Engineer the brass and the plumbing in
A brass foot rail wants its own brackets fixed to the frame rather than to the panel, and a speed rail belongs within 300 mm of the bartender's hands. Plan the ice well, the drain, the glass washer and the drip tray as one assembly — the counter is the last chance to hide that pipework.
Specify for the venue, not for the catalogue
A hotel bar can carry a heavier stone top on a longer run; a small cocktail bar often wants two compact stations and a lower back bar. Send the layout and the equipment list first, and the drawing should come back with bay widths, appliance clearances and every service point marked.
Order it as a manufactured counter
A bar counter manufacturer will price from your plan, the equipment schedule and photographs of the look you want, and should confirm material thicknesses and the load rating of the top before anything is cut. Ask what the price includes — crating, freight and duty — so you compare landed cost rather than the invoice value.




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