When we ask bar & restaurant operators about their rinsing process, their eyes glaze over, and confusion sets in. That’s because nobody really has a rinsing system – and nobody understands why they need one.

In most operations, rinsing is not thought of as a process. Rinsing bar tools used to make drinks (mixing tins, mixing glasses, jiggers, strainers, wine portioning carafes, etc.) is left up to each individual bartender. Depending on what’s available, they will use a 3-compartment sink, an automatic glass washer, a faucet or soda gun, or will repurpose a beer-glass rinser to rinse these items. All of these makeshift methods take too long, are wasteful, and are subject to shortcuts that compromise quality. In addition, allowing bartenders to do it their own way results in a lack of consistency. Wouldn’t a company policy to ensure efficiency, consistency, and quality be a better way?

The Omni-Rinse™ Integrated Rinsing System™ standardizes the rinsing process throughout your organization. By pairing our 3-in-1 Rinse Station™ with our Signature 3-Step Process, we make rinsing a seamless part of the drink-making process itself. Doing so increases efficiency, giving your entire front-of-house staff more time to maximize the guest experience.

Increase Efficiency

Seconds are Critical in the Restaurant Industry!

Seconds can be the difference between a positive or negative guest experience.  Seconds can be the difference between capturing additional sales, or wasted opportunity.  Seconds can be the difference between simple order-taking, or profit-maximizing up-selling. A few extra seconds allows your staff to handle more volume, and when your operation is at full capacity, seconds can be the difference between well-executed service, or a complete train wreck.

Smart operators equip their bars to maximize efficiency, because seconds are so valuable. Why wouldn’t you?

The Omni-Rinse 3-in-1 Rinse Station can increase your drink service by up to 30%, giving your operation the opportunity to make the most of those busiest times by serving more drinks!  In addition, the extra seconds saved allows your entire FOH staff to spend more time on what really matters: managing the guest experience!

What is Opposing Nozzle Design?

One feature that really separates the Omni-Rinse Bar Tool Rinse Station from the competition is the Omni-Rinse Opposing Nozzle Design.  The Bar Tool Rinse Station has 2 pairs of nozzles that are aimed directly at each other.  These nozzles are called “solid stream” nozzles.  Instead of covering a wide area, solid stream nozzles focus water in a very narrow, concentrated area (think of how a spray bottle nozzle can be adjusted to “mist” water, versus “shoot” a solid stream of water).

The Opposing Nozzle Design makes it possible to rinse objects from the bottom, as well as from the top, providing a complete rinse.  Other rinsers on the market only rinse from the bottom, which means they are only rinsing the inside of a mixing tin.  Our Opposing Nozzle Design makes it possible to rinse both the inside, as well as the outside surfaces of mixing tins, mixing glasses, steaming pitchers, etc.

The solid-stream nozzles in the Omni-Rinse design virtually eliminate any overspray, which is why our unit does not have a door (like an automatic glass washer).  Not having to fuss with a door allows users to work faster and more efficiently.

Why Rinse the Outside?

1.  Residues build up on the outside of mixing tins, steaming pitchers, etc., and that’s never good.  Sticky equipment leads to sticky hands, and that can lead to sticky glassware for your guest. When a guest receives a sticky glass, negative perceptions enter their minds.  They may think that the glassware is not clean, or that your servers and bartenders are not practicing good habits. Whatever the case, sticky glassware makes your establishment look bad, and works against creating a great experience for your guest.  This is something that a guest probably won’t complain about, but something that definitely affects their perception of your business on a subconscious level.

2.  If dairy residues make it to the outside of your mixing tins (and they always do), they are especially visible to the guest. Seeing dairy residues on the outside surfaces of mixing tins and steaming pitchers is a turn-off for customers, once again creating negative perceptions and associations in their minds.  When their drink is being made, they want to see clean equipment, not caked-on milk or cream!

3.  Some bartenders use a smaller tin as a straining tool by nesting it into the larger tin.  When they do this, the outside of the smaller tin needs to be rinsed.  The Bar Tool Rinse Station has this covered. Virtually any style of mixing tin or mixing glass is no problem for Omni-Rinse.  We Can Rinse That–Inside and out! Hands-free!

4.  In the case of jiggers, having opposing nozzles that rinse from both the bottom and the top allow both sides of jiggers to be rinsed.  Residues always make their way to the outer surfaces of jiggers, and the Bar Tool Rinse Station ensures that the entire jigger is rinsed clean, preventing any chance of flavor cross contamination.


Why Should Specialty Coffee Drink Lovers Care About Omni-Rinsing?


To all cappuccino, latte, mocha, or frozen coffee drinks fans: 

Where might you go to get your first caffeine jolt of the day? We know where most of us go. In the U.S., if it’s not at that at that giant dark green and brown chain, it’s most likely going to be only one of 2 or 3 more places. And if you’re like the millions who order specialty coffee drinks (lattes, mochas, cappuccinos, frozen coffee drinks) then Omni-Rinse makes a difference in your coffee drinking life.

Milk and dairy residues can get nasty quickly, which is why the major coffee chains require that their milk-steaming pitchers and blender pitchers are rinsed after every use. From a health and sanitation point of view, milk and dairy residues that become caked on equipment can harbor bacteria, and must be avoided.


From a customer perspective, it’s just not attractive to see your latte being made with steaming pitchers that have residues on them from previous drinks.  Do you want to see your latte being made with a steaming pitcher that has milk residues caked on, or running down its sides? How would that make you feel? The major coffee chains all rinse the inside of their pitchers, but not the outside. Is that good enough?

We at Omni-Rinse say ABSOLUTELY NOT! We spent many months closely observing coffee shops, and found that this rinsing process is insufficient.  Why?  It lacks CONSISTENCY!

Think about it:  What happens when you’re in a hurry?  Usually, one’s tendency is to cut corners. We found that this happens when baristas are in a hurry, and we don’t blame them. When lines start snaking around the store, customers get impatient, so baristas naturally want to work faster.  When they finish making lattes or cappuccinos during a busy period, they take less time to rinse the steaming pitchers, and that yields an insufficient rinse. They have enough stress as it is!


The process itself is flawed because it requires too much from the baristas. It’s not their fault.  We love our baristas, and they have too much to do already!  When rinsing steaming pitchers, they have to guess and hope that the inside is being sufficiently rinsed because they cannot see what’s happening on the inside of them. In order to really see, they have to lift up the pitchers and look inside of them.  Again, when they’re busy, they don’t have time to do this. On top of that, the rinsers that they currently use don’t rinse the outer surfaces of the steaming pitchers.

Omni-Rinse has identified this issue in coffee service, and has a solution: The Bar Tool Rinse Station. Although it was originally designed for the bar industry, Omni-Rinse saw that it could be used in the coffee industry to improve quality and speed up service.  The Bar Tool Rinse Station automates the rinsing process, allowing baristas to rinse steaming pitchers, blender pitchers, shot glasses, portafilters–most of the essential tools that are used to create specialty coffee drinks–inside and out, Hands Free! While their equipment is being rinsed, they can move on to their next task. The Bar Tool Rinse Station allows baristas to work more efficiently, producing more drinks in less time.  Improved workflow always leads to less stress, and happy baristas are good for business!





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Why is Omni-Rinsing Important to Spirits Brands?


When someone orders their favorite spirit, they expect to taste what they’ve come to know and love. What most people don’t understand is that so much can go wrong with the spirit on its journey from the bottle to their palette.  When flavor profiles are compromised, it’s a losing situation for spirits brands.

Don perpares to measure the percent alcohol in a vodka sample

Brands put a great deal of time and energy into producing the flavor profiles of their spirits–a process that is equal parts science and art. They also have a great deal of pride in knowing that their flavors are consistent and distinct. People are confident that their brand of choice will always have the same, unique taste every time they order it. After all, consistency is a hallmark of a great brand.

Ultimately, bartenders are the ones who deliver the spirits to the public. They pour the spirit from the bottle to create a final product for the guest. The basic equipment and processes used to craft cocktails have not changed since the Industrial Revolution: ice, stainless steel tins, shaking, stirring, and straining. We at Omni-Rinse believe that one crucial process has been sorely overlooked: the RINSING PROCESS.  It has been so overlooked that most in the bar industry would not formally recognize RINSING as a formal process at all.


Imagine this scenario: You are a spirits producer, and you’re sitting at a bar that carries your new craft gin.  It’s a great product, but not yet well known–you’re still in the process of building brand awareness.  You observe that the bartender has just shaken a cream-based drink. After pouring it, he quickly rinses his mixing tins at a faucet. The next guest happens to order your craft gin (normally, you’d be delighted by this). The bartender begins pouring your award winning gin into those same tins (you should be cringing a bit right now). He has rinsed the tins, but was not very thorough because he was in a hurry. How do you feel about that? The answer is obvious: before the bartender starts mixing with your spirit, you want him to make sure those tins are properly rinsed!

This sort of unintentional brand dilution is happening in restaurants, bars, and nightclubs all throughout the world to brands that are established, as well as new brands. It’s not that bartenders are out to hurt your brand. Rather, no one has given the Rinsing Process the respect it deserves!


Omni-Rinse acknowledges the importance of the Rinse, and has gone one step further by making the process Hands-Free! Omni-Rinse’s Bar Tool Rinse Station thoroughly rinses mixing tins, jiggers, Hawthorne strainers, and more, allowing bartenders to be more efficient. Our rinsers and rinsing stations ensure that cocktail mixing equipment is consistently rinsed clean, and ready to be used to make more drinks. Clean equipment is the foundation of quality beverage service. For spirits brands in particular, clean equipment is the cornerstone of maintaining the integrity of the flavor profiles that they so work so hard to perfect.




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Respect the Rinse!


Have you ever ordered your favorite spirit, tasted it, and swore that you were tasting something different?  Maybe it wasn’t blatantly apparent, but you knew that something was off.  99.9% of establishments are honest with their guests.  They are not filling premium bottles with lower grade spirit, or giving you something you did not order.  So what was it that made your favorite spirit taste like it was something else?

A dirty glass? Incorrect proportions? Expired mixers or ingredients? These are the most obvious possibilities. The good news is that these problems can be easily fixed by testing and calibrating glass-washers, making sure your bartenders are measuring accurately, and keeping fresh product in house. But could there be anything else contributing to this anomaly in flavor that occurs from time to time?

Boston cocktail shaker with strainer. Isolated on white background

Here’s something to consider: a process that most bartenders don’t give the respect it deserves is THE RINSE!  That is, properly rinsing jiggers and mixing tins after crafting a cocktail. So much energy is put into making the cocktail, that thoroughly rinsing the equipment afterwards isn’t given a second thought. Think about it: if your jiggers and tins are not thoroughly rinsed after mixing a drink, the next drink you make with them is already hijacked. No amount of careful measurement or use of quality ingredients is going to make up for inadequately rinsed jiggers or mixing tins. Let’s say you jigger-pour a Dewars Scotch rocks. Later, you use the same jigger to pour a Kettle One vodka martini. You’ve now compromised the flavor profile of the Kettle One. The same thing happens when mixing tins are not properly rinsed.

When this happens, most guests are going to notice that something about their drink is not quite right. Despite noticing, only a small number of people will complain directly to the bartender or manager. Most people feel bad when they complain, so they just avoid it. The damage happens when they tell their friends, family, and coworkers about their experience. On top of that, they’re going to think twice before they order another pricey cocktail from that establishment.

Mixing Tin Rinser pic1

Omni-Rinse recognizes the importance of the rinsing process, which is why we developed our line of hands-free rinsers.  The company’s founder is a bartender with over 15 years of experience, and he recognized the need for a better way to consistently rinse bar tools to ensure quality and to improve workflow. The Omni-Rinse Bar Tool Rinse Station automates the rinsing process and provides a consistently clean rinse, each and every time. Mixing with clean equipment is the foundation of creating quality cocktails and beverages–that’s why we need to RESPECT THE RINSE!



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