How to run draft beer line from keg 1 floor below?

We want to carry a draft beer at our restaurant (probably Stella Artois, which is pasteurized). Our bar is too small for kegerator or keg, but we do have room in the basement beneath the bar. We have spoken to a few of our distributors and they all seem to think this can't be done, albeit for different reasons. Does anyone have any experience with this?
Thanks in advance.
-Vicki

Welcome, this will get more attention in the Bottling/Kegging forum. In order to do it correctly you will need glycol cooled lines. I don't know if it's worth the expense for a single keg. If there's no rules (im not up on restaurant health codes), it can be done relatively cheaply.

It can be done. To do it "right" will cost a fair amount of money, however.

The keg should be chilled and it would make sense to have a back up keg stored chilled. You would then need a refrigerated space large enough to hold two kegs.

The beer lines should also be chilled or the CO2 will come out of suspension and all you will end up doing is pouring foam. You would need a loop of refrigerated air to run around the beer line or a glycol system to carry refrigerant along with the line.

You will also need CO2 to push the beer up the line.

Your distributors should have a draft specialist on staff or at least should be able to suggest one who is near you to consult on this project.

The thing to consider is that this is a commercial situation where the time between pours is hopefully less than 15 minutes at a time. With decent tubing insulation, the first 12 ounce pour of the night will have to be ditched but otherwise it should be OK.