In short
Cold drinks are the fastest thing you serve — pour or pop a cap and it is ready — so set up for high throughput: more spaces, a short pickup time.
Max items per order can run higher than a kitchen, about a full tray of cans or cups, since a round for a group is normal at a bar.
Keep the menu to a handful of fast pours, pre-batch the popular ones, and the line barely forms.
What a bar or cold-drinks stall looks like on Slipp
A cold-drinks stall is almost pure throughput. There is little to "cook" — you open, pour or mix, and the drink is ready in seconds. The constraint is not the kitchen, it is how fast people can collect. So this is the one booth type where you lean into more spaces and the shortest sensible pickup time.
It is the same Slipp model as everywhere else — uniform numbered spaces, capacity, pickup time, max items — just turned up for speed. The numbers below are a fast-moving starting point; adjust to your bar and your crowd.
A starting point for your settings
Set these in Operations, then push them as hard as your bar can handle:
A round for a group is normal at a bar, and a tray of cans or cups is easy to carry. Allow a larger order than a kitchen would — just keep it to what one space comfortably holds.
Drinks are ready almost instantly, so the counter is your throttle. More spaces means more rounds can stage at once and the queue keeps moving.
A cold drink is collected the moment it is poured. Keep the window short so spaces free up fast and your high turnover never bottlenecks at pickup.
Shape a menu built for speed
The quickest bar menus are the shortest. A handful of drinks people already want — your core beers, a couple of mixes, water and a soft option — pours faster and decides faster than a long list. Every extra choice is a few seconds added to every order in the queue.
For anything you sell by the hundred, pre-batch: pour ahead into cups, pre-mix popular drinks, and keep everything cold and within arm’s reach. The goal is that a ready order is a matter of handing it over, not making it.
- Keep the list short — a few fast pours beat a long cocktail menu at peak.
- Pre-batch and pre-pour your bestsellers so a ready order is just handover.
- Stage stock cold and within reach so nobody leaves the counter mid-rush.
Keeping a thirsty crowd moving
Because pours are near-instant, your live board will fill and empty quickly — work it left to right and call each round by its number as it lands in a space. When every space is full, Slipp queues new orders rather than letting a crush build at the bar, so the crowd stays orderly even at the busiest moment.
If drinks still back up, the fix is almost always more spaces or a shorter menu, not faster pouring — your hands are already fast; give the throughput somewhere to go.
Cold-drinks & bar checklist
- 1 Lay out 8–12 identical, numbered pickup spaces.
- 2 Set max items per order to about a tray of cans or cups (8–12).
- 3 Set a short pickup time (3–5 minutes).
- 4 Trim the menu to a handful of fast pours.
- 5 Pre-batch and pre-pour your bestsellers before the rush.
- 6 Keep stock cold and within arm’s reach of the counter.