Well-planned storage plays a far larger role in hospitality than most people realise. The cabinets and refrigeration you choose shape how your team works, how ingredients are handled, and how smoothly service unfolds from open to close.
At Honar, we offer display cabinets, prep units, and backbar refrigeration built for the demands of New Zealand venues, supporting everything from quick-access storage to efficient food preparation. This blog walks through the reasons these cabinets matter, the features worth considering, and the options that best support a functional, well-organised workspace.
How Back Bar Fridges Optimise Workflow
Back bar fridges play a larger role in hospitality service than most operators realise. Although they tend to sit quietly beneath counters or along back walls, they support efficiency in ways that become especially clear during busy shifts. By keeping chilled beverages, garnishes, and service-ready items within immediate reach, a back bar fridge helps staff maintain momentum without breaking away from their station. This reduces delays, prevents unnecessary movement, and keeps the service area feeling controlled even when customer orders increase.
Many venues underestimate how much time is lost when staff need to step away to retrieve drinks from a separate fridge or storage room. When those items are stored directly at counter height, that lost time is eliminated. This matters for both small cafés with limited bar space and restaurants where multiple staff share a single service point.
Back bar fridges also support a more organised workflow. Instead of relying on one central drinks fridge that several team members queue around, individual stations can hold their own supply. This decentralises the service area and allows staff to focus on their own tasks without interrupting others. Over time, this contributes to a smoother, more predictable rhythm behind the counter, making everyday service easier to manage.
How Display Cabinets Support Front-of-House Service
Front-of-house refrigeration serves two purposes. It stores items safely, and it subtly guides customers towards decisions. A display cabinet achieves this by presenting items in the best possible lighting. When customers can scan the shelves quickly, decisions come faster, and queues shorten.
There’s also a subconscious element at play. A well-lit, neatly arranged fridge signals freshness and care. When the presentation is appealing, customers tend to respond positively before they’ve even chosen an item.
The benefit for staff is equally important. With fewer questions about what’s available, front-of-house teams can focus on taking orders, upselling items, or managing workflow. The fridge does part of the communication for them. A commercial food display cabinet or drink fridge maintains stable temperatures even with frequent door openings, which helps keep quality consistent from morning to evening.
How Prep Cabinets Protect Ingredients and Support Food Safety
Quality prep refrigeration does more than provide a convenient workspace. It also helps kitchens maintain safe temperatures for ingredients that are handled repeatedly throughout the day. With a dedicated chilled zone built into the bench itself, chefs can keep proteins, garnishes, and prepared items within strict food safety guidelines while they work. This reduces the risk of ingredients warming between tasks, something that can happen quickly in busy or high-heat environments.
Prep cabinets also help kitchens manage ingredients more predictably. Clear pans, organised compartments, and stable temperatures make it easier to track what is running low and what needs replenishing, which reduces waste and improves accuracy during service. For venues with larger menus or frequent turnover, the consistency these cabinets provide becomes essential. Instead of relying on multiple fridges for different components, chefs work from a central, well-controlled area that keeps ingredients fresh for longer. Over time, this contributes to better portion control, better product quality, and a smoother prep process overall.
Making the Most of Your Storage in a Busy Hospitality Environment
Thoughtful placement of cabinets and refrigeration can make a noticeable difference to how smoothly your kitchen or bar operates. Small adjustments often have large effects, especially in venues where space fills quickly during busy service. The points below offer practical ways to get more from the storage you already have, while helping staff work with fewer interruptions.
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Map out your natural workflow: Identify where tasks consistently take place and position refrigeration to support those movements. When ingredients live near the station where they are used, staff avoid unnecessary steps, and the space feels more controlled.
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Use vertical space wisely: Shelving and wall-mounted storage above underbench units create a logical hierarchy. Items used constantly can sit at arm’s height, while those used occasionally can move higher without disrupting service.
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Group related tasks: Placing prep cabinets near handwashing stations, waste points, or plating areas helps maintain cleanliness and reduces back-and-forth movement during busy periods.
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Keep the busiest paths clear: Avoid placing large refrigeration units where staff regularly cross the room. Redirecting foot traffic by even half a metre can improve efficiency and reduce congestion.
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Review your layout regularly: Menus change, staff routines evolve, and storage needs shift. A periodic check of where items sit and how cabinets are being used helps keep the space aligned with real-world workflow rather than old habits.
Ready to Choose the Right Bar and Prep Cabinets? Talk to the Experts
Selecting the right mix of cabinets and refrigeration is about more than filling gaps in your layout. It’s about creating a workspace that supports your team, protects your ingredients, and keeps service running smoothly every day. The right equipment should make your environment easier to navigate, not more complicated.
At Honar, we work with cafés, restaurants, and bars across New Zealand to help them choose storage and refrigeration that genuinely suits their space. Whether you’re refining your prep area, upgrading your bar, or planning a larger fitout, we can guide you towards options that match your workflow and long-term goals.
Explore our full range of bar, prep, and underbench refrigeration, or get in touch with our team for practical, tailored advice on building a more efficient service environment.
Hospitality Cabinet FAQs
Does Honar only supply bar and prep cabinets?
No. We also supply underbench refrigeration, display fridges, upright fridges and freezers, ice machines, and full cold room setups for larger operations.
Are Honar’s cabinets and fridges suitable for commercial hospitality use?
Yes. Every product we stock is selected for performance in commercial environments, with durable materials and temperature control designed for day-long service.
What should I consider when choosing a fridge for a small café or bar?
Focus on footprint, access, and how often the fridge will be opened during peak times. Compact underbench models, narrow back bar fridges, and efficient display units can help make the most of limited space.
Can refrigerated prep cabinets replace upright fridges?
Not entirely. Prep fridges excel at keeping frequently used items close to hand, but upright fridges still offer superior bulk storage. Most commercial kitchens benefit from a combination of both to balance convenience and capacity.