BAR.HW.01
Video-driven tutorial
The operator tablet guides each drink with step-by-step video. Sensors advance steps automatically, while expert mode simplifies the interface. Reported initial training is approximately 30 minutes.
BAR / 01
Technical specifications
Operating parameters and hardware configuration.
| Parameter | Specification |
|---|---|
| Mode | Operator-assisted |
| Application | Permanent venues |
| Interface | Operator tablet / video tutorial |
| Initial training | Approximately 30 minutes |
| Glass freezing | 6 seconds / liquid CO₂ |
| CIP cycle | 10–20 minutes / autonomous |
| CIP audit | Per line / timestamp / initiator |
| Base | Standard refrigerated bar station |
| Throughput | Operator-limited / buffered lines |
| Inventory | Per-bottle reconciliation |
| Supply authentication | Configurable verified-receipt gate |
| Dimensions and power | Not specified in the technical brief |
| Parameter | Specification |
|---|---|
| Dosing | Load cell / ±1% per ingredient |
| Liquid handling | Peristaltic pumps + pressurized lines |
| Texturizing | Super Shaker / nitrogen injection |
| Connectivity | Cellular + GPS / no Wi-Fi dependency |
| Recipes and management | Shared recipe database, dashboards and global commands |
BAR / 02
Systems and modules
BAR.HW.02
Clean-in-place with audit trail
Each line is monitored independently. Volume through the line is the primary trigger, with ingredient-specific thresholds; time is secondary. The autonomous cycle takes 10–20 minutes and records timestamp, line and initiator for inspections and audits.
BAR.HW.03
Glass freezing / liquid CO₂
The onboard system uses a CO₂ tank replenished by the venue. A 6-second cycle fully frosts the glass. Chilling and dispensing share the same surface, so the cocktail is built directly into the frosted glass.
BAR.HW.04
Per-bottle ledger and anti-shrinkage
Gravimetric measurement records purchased and dispensed liters per bottle. For example, 10 liters purchased and 8 served flags a 2-liter difference. Controlled dosing prevents pours exceeding the prescribed measure.
BAR.HW.05
Supply-chain authentication
Configuration can require a verified purchase receipt before an ingredient is unlocked. This gate is designed to prevent counterfeit and grey-market bottles from being served at the pour point.
BAR.HW.06
Form factor and bar integration
It occupies the footprint of a standard refrigerated bar station and uses it as its base. It fits existing layouts without a bar redesign. Buffered lines make the operator, rather than the machine, the throughput limit. The operator handles ice, garnish, aromas, citrus and compotes.
BAR / 03
Brand and commercial layer
Push, target and measure: from a single pour point to an entire country.
BAR.DATA.01
Sponsored cocktail push
Brands place drinks directly in venue menus: a licensed mixologist’s menu or a specific SKU. Fleet-controlled placement makes the same recipe available across bars simultaneously.
BAR.DATA.02
Real-time promotion push
External triggers activate venue-targeted promotions. A goal can launch a two-for-one offer in seconds, network-wide or only in bars showing the match, using the fleet pricing engine.
BAR.DATA.03
Consumption intelligence
Pours are logged by area, time and moment. Records create a demand map of what sells, where and when, adding a commercial view to operational dashboards.
BAR.DATA.04
Geo-targeting and A/B testing
Campaigns target cities, neighborhoods or bar profiles. Names, prices and menu placements can be compared across matched venues, turning the fleet into a live marketing testing environment.
BAR.DATA.05
Bartender marketplace and gamification
Bartenders publish recipes and compete on orders, views and ratings, promoting cocktails across the network. An ongoing competitive layer, envisioned as World Class running every night.
BAR.DATA.06
Single source of truth on trends
Aggregated pour data reveals real-time trends by drink, flavor and region. It can become commercial insight and inform brand research and development.