Trinidad & TobagoBAR & RESTAURANT · PORT OF SPAIN
Elysium Bar & Lounge Kitchen Project in Trinidad & Tobago
A well-organised bar, backed by a versatile restaurant kitchen.
Ice, chilled drinks and clean glassware need to stay within easy reach while the kitchen handles a varied dining menu. The planning focus here is a clear division of work between the bar and food service.
Woodbrook, Port of SpainFusion dining · cocktails · winePlanning focus: bar service and kitchen coordination
Elysium Bar & Lounge is located at 42 Ariapita Avenue in Woodbrook, Port of Spain. Led by Chef Umesh Meena, the venue brings together Peruvian-Japanese, Asian, Italian and Indian influences. Its official website presents separate à la carte, wine and cocktail menus. This combination calls for more than bottle storage: a practical back-of-house plan needs chilled ingredients, preparation space, cooking capacity and a clear route to the dining area.
02 / BAR SERVICE & LOCAL CONDITIONS
Keep the bar moving in a tropical climate
For an urban bar and restaurant in Trinidad, equipment selection should connect service speed with heat management and the local electrical supply.
Ice and drinks within reach
Group ice, frequently used mixers and chilled bottles around the serving position. Size ice production and storage around the busiest service period, allowing for ambient and incoming-water temperatures. Keep used glasses on a separate return route.
Cooling that can breathe
Trinidad’s wet season brings hot, humid conditions. Choose refrigeration for the expected operating temperature and retain its specified ventilation clearances. Decorative bar joinery should leave condenser airflow and maintenance access open; plan condensate and wash-water drainage together.
Specify for 60 Hz
T&TEC supplies power at 60 Hz. Confirm the site voltage and phase before selecting equipment, especially compressors, pumps and motors. Include the required frequency in the equipment schedule and verify the final nameplate before dispatch.
Climate: Trinidad & Tobago Meteorological ServiceSupply characteristics: T&TEC
03 / LAYOUT & DESIGN
Give drinks, food and returns their own working space
Through commercial kitchen planning, GRACE can turn the menu and floor plan into coordinated bar and kitchen zones: a drink assembly station, a chilled preparation area, a cooking line and a separate wash return. Custom stainless steel fabrication can fit sinks, worktops and storage around the room dimensions and service connections. Keep the food pass clear of dirty glassware, and reserve a clean landing area beside the glasswasher so staff can unload without blocking drink preparation.
04 / EQUIPMENT OPTIONS
Four equipment formats for bar service
These catalogue references guide space planning. Confirm a compatible 60 Hz configuration or alternative model against the site supply before final selection.
Commercial ice maker
GR-120PA 500 mm wide format with 18 kg ice storage. Balance replenishment and storage against peak drink demand, with access for filter changes and cleaning.
Explore ice makers →
Underbar beverage chiller
GR-200M2A 210 L, 900 mm wide cabinet for chilled bottles and mixers. Position frequently used drinks close to the bartender, with room for door opening and ventilation.
Explore beverage chillers →
Undercounter glasswasher
GR-202HA compact 460 × 560 mm footprint for the glass-return station. Match rack and clearance dimensions to the glassware, with a separate clean unloading area.
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Commercial blender
GR-T8A 1,500 W format for blended drinks and fruit preparations where required by the menu. Allow working room for loading, jug removal and cleaning.
Explore beverage equipment →05 / PROJECT SUPPORT
From bar dimensions to a coordinated equipment package
GRACE can support layout development, equipment selection, custom stainless steel work and utility schedules. Before production, coordinate counter heights, equipment openings, service access and delivery dimensions; follow with packing, installation guidance and spare-parts documentation.
Our restaurant project portfolio includes OSH Restaurant Jumeirah in Dubai. For this venue type, the service focus is connecting guest-facing bar design with practical preparation, washing and maintenance behind it.
GRACE · Bar and restaurant kitchen planning, equipment and custom fabrication.