Hi guys, I am just starting a mobile bar business and need some advice on the “cellar set-up” Does anyone know of an idiot guide diagram on the internet? It will be working out of the back of a van so can left as a set-up working with 2x Maxi 310 and 1x Maxi 110 coolers.
Also what gas does everyone recommend? There will be 4 keg lines running, Fosters, Strongbow, Guinness and a smooth/cream-flow.
Any advice would be great! Many thanks! 🙂