The Speedster

Yes. You can install The Speedster as a tabletop or upper-bar configuration, and it integrates with all popular bar tops. All you need is 1500 × 500 × (880–1000) mm and a water supply and drain. Add ice and go.

If you have less space, the Mach One (±1 metre) or the Cube 600 is a better match.

Yes. Because 90% of people are right-handed, we optimised the station’s workflow for right-handers. But we designed the centrally placed ice chest so that left-handers can work just as efficiently.

Speed in a bar comes down to three things: your menu, how fast your bartenders are, and the layout and workflow of your bar. A good menu and a good team already get you a long way, but the physical set-up of your workstation determines how many unnecessary actions, steps and searches happen during a busy service.

In practice we see a productivity gain of roughly 20–40% in most venues. The exact gain differs per bar and depends on the existing station, the menu, how the team works and the volume during service.

So what actually makes you faster?

• Everything within reach — The Speedster is designed around the Bartender’s Circle: a working area of about 1.5 metres. You walk, turn and reach far less.
• A logical layout — speedrail, ice chest, tools, garnish, waste and rinsing system all get a fixed place. During a rush you never have to search.
• Direct access to your bottles — the continuous speedrail has room for 20+ bottles, so the most-used drinks and mixers are within reach.
• A central ice chest — ice is one of the most-used components, so the ice chest is the heart of the workflow. The layout adapts to how you work, and to left- or right-handed use.
• Garnish and waste in one place — putting cutting, garnishing and waste together limits movement and keeps your workstation clear.
• Tools always in the same place — bar spoons, muddlers and tweezers have a fixed spot, so you reach for what you need automatically.
• Faster rinsing — the integrated CNC waterjet rinses shakers and glassware in seconds, so dirty glassware never holds up your workflow.
• Less movement means more output — it is not about one spectacular time saving, but about dozens of small actions you save on every single cocktail. Across a full service that adds up fast.

On average a Collins Speedster pays for itself in about three months. The exact payback period differs per venue and depends on your current cocktail volume, your bartender staffing and the bar’s overall workflow.

You earn the investment back mainly because you can sell more at peak times with the same bartenders.

Every component is designed to go in the dishwasher. Within two wash cycles the system is completely clean and ready for the next shift.

That saves tedious cleaning work — and staff costs too.

We usually have our standard versions in stock and can deliver them quickly. If a product is not in stock, the delivery time is normally four to five weeks.

For custom work it depends on the complexity and the specifications. In most cases, allow around eight weeks.

Collins builds the bar but does not install it. A third party does that: your contractor, installer or kitchen supplier. We supply an installation manual with step-by-step instructions and all the technical data needed for it.

Do make sure the services are in the right place — in particular the water supply and drain connection for the integrated waterjet. Then your installer can connect the system in one go and hand it over ready for use.

All parts and the stainless steel carry a two-year warranty under normal use.

We do not work with a fixed service partner. If something goes wrong within that period, you contact us directly — we assess the problem together and look for a suitable solution.

Parts are available separately. So in the event of wear or a defect you do not have to replace a complete component or an entire bar.