What's behind that wall?
Just curious.. Could have HUGE keezer behind it and run taps to your bar
There are also conversions (typically for fermentation, but could be used for serving) taking a mini fridge, and adding a insulated chamber to it to increase the size. Could do this and make it full bar width if you're a DIY'er. It will put a little more stress on the compressor, but with proper circulation should hold up well.
Just thinking of other options