Anatomy Of A Well-Designed Bar

The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly, getting it right demands the expertise of a true bar-design expert (vs. a general contractor, architect or interior designer, for example). Good bar design starts with input from the operations team—especially the bartender—and coordination between the mechanical, electrical and plumbing engineers and the equipment installers. It’s likely there are more poorly designed bars in operation than good ones. Here are some tips on how to build a better bar.

Editor’s Note: Many thanks to Rick Uzubell, Cabaret Design Group; Brock Bodart, Dykes Restaurant Supply/Design; and Kathy Casey, Liquid Kitchen.

• The drink rail should be guest-facing, perforated stainless with a drain.

• Install task lighting (LED, other) under the bar to enhance bartenders’ visibility.

• Design areas for waste receptacles.

• All bar equipment should be on legs or have coved bases. Floor drains should be installed so the floor can be washed down.

• Include plenty of space to store glassware; order the right racks for your glass types.

• Add purse/coat hooks under the front bar top and possibly outlets for device charging.

• Triple-check that underbar clearance accommodates equipment heights, legs included.

• High-volume bars require a glass-washing machine with rack storage.

• Backbar shelves need to fit the tallest and widest bottles you stock.

• Bar depths should not strain bartenders’ backs.

• Arrange bar equipment, including taps and POS stations, so bartenders face the customers.

• Install a glass/shaker rinser by the wells.

• Build in generous space for beer- and soda-line chases and don’t let the soda gun be installed so it crosses the ice bin.

• Add a small ice well with spacer bars next to the main jockey-box ice well to store fresh garnishes and fruits chilled and within reach. Do not fill the hand sink with ice.

• Create fully equipped work zones to avoid employee crossover (bartenders, servers and bussers).

As originally printed in FER Magazine fermag.com

The post Anatomy Of A Well-Designed Bar appeared first on Specifi®.

Recent Posts

Historic Minnesota Brewery Gets a Modern Reboot

By Foodservice Equipment Reports | August 13, 2019

The post Historic Minnesota Brewery Gets a Modern Reboot appeared first on Specifi®.

A More Efficient, Larger Display Kitchen at Prototype Chain Restaurant

By Foodservice Equipment Reports | July 30, 2019

The post A More Efficient, Larger Display Kitchen at Prototype Chain Restaurant appeared first on Specifi®.

How The French Laundry’s New Kitchen Combines Aesthetics with Efficiency

By Foodservice Equipment Reports | July 22, 2019

The post How The French Laundry’s New Kitchen Combines Aesthetics with Efficiency appeared first on Specifi®.

Upstate New York Hotel Restaurant Combines 21st Century Amenities with Roaring 20s vibe

By Foodservice Equipment Reports | July 9, 2019

The post Upstate New York Hotel Restaurant Combines 21st Century Amenities with Roaring 20s vibe appeared first on Specifi®.

Breaking Down the Walls Between Back-of-the-house and Dining Rooms

By Foodservice Equipment Reports | July 5, 2019

There’s something magical about watching a talented cook prepare a vegetable stir-fry or flame-grilled burger in front of you. Red…

Foodservice Industry is Making Wide Use of BIM

By Foodservice Equipment Reports | June 28, 2019

The post Foodservice Industry is Making Wide Use of BIM appeared first on Specifi®.

Friendly’s Kitchen Designed for Efficiency

By Foodservice Equipment Reports | June 20, 2019

New England Chain Rolls Out Upgrade Prototype Gray-on-white cone graphics. LED lighting.  Settee seating.  Online ordering. Friendly’s has come a long…

How a Commercial Laundry Facility Was Transformed Into a ‘Magic Bar’ of Chicago’s Past

By Foodservice Equipment Reports | June 11, 2019

Chicago Magic Lounge: Everywhere you Look, There’s Something to Delight the Eye. The Chicago Magic Lounge building, located in Chicago’s…

Little Caesar Arena

By Foodservice Equipment Reports | June 4, 2019

Little Ceasars Has a Mission: to Serve as the Heart of Detroit City Arenas are usually all about sports and entertainment.…

ChopShop Gets It Right

By Foodservice Equipment Reports | May 24, 2019

Big plans lie ahead for ChopShop: 4 projects are better than 1 When private equity firm Hargett Hunter Capital Partners,…

The New Concept of Italian Cuisine in Miami

By Foodservice Equipment Reports | May 21, 2019

Schwartz’s vision drew on his love of Italian cuisine and renowned French interior designer Philippe Starck created Fi’lia’s front-of-house décor.…

Showing Off Gelato

By Foodservice Equipment Reports | April 18, 2018

Creamy, dense, and intensely flavored, gelato is hard to resist, and a growing number of consumers don’t even try. However,…

US: +1 888 850 3357 EMEA: +39 041 88 40 004 info@specifiglobal.com

Send this to a friend