Foodesign Experience: What Makes a Bar?
Designing a great bar should only be limited by how great the designer can imagine. This, however, is rarely the case. There are limitations to the design process all along the way for any type of design work. Our food service designers have years of experience when it comes to overcoming obstacles. We know that delivering a finished project with constraints like time, budget, and space are simpler when you know how to keep your designs efficient for yourself and the operator.What are some limitations when it comes to designing a bar?
Kris Morphis
Foodesign VP
“One challenge to designing a bar is the location of keg storage in relation to the bar and how the lines run. Another consideration is the number of lines or taps that will be needed at the beginning of the design.” The other challenge we usually have is that the space for the bar tends to be what is left over from the dining layout. The proper equipment should be selected based on type and volume of drinks, staff, and maximizing efficiency.
Ashley Gaines
Project Manager
“When it comes to designing a bar there are many things to take into consideration. First, the designer needs to acquire the overall budget that the owner/client has for the new project.” Owners or bartenders often have manufacturers they prefer because of their history working with these products. It is a good idea to base the design around those manufacturers when possible.
Nuong Nguyen-Chadwick
Principal & Project Director
“The main considerations are the number of people being served and what drinks are being served, after that it’s time to focus on meeting health department criteria.” There are physical restrictions allowed for each bar that standard dimensions of equipment and counters must follow, but possibilities remain wide open when budget and space allow.What are some design choices you can make to increase the efficiency of a bar?
Kris: Bigger is not better. The design has to make sure that the bartender has everything he or she needs at their disposal with minimal steps. Ashley: Discuss with the owner/client what kind of bar they are needing. Review the available space carefully and place stations close together so bartenders can serve and restock quickly. Nuong: Equipment location should follow the workflow of the bar. Efficiency also depends on what drinks are being served and how they are dispensed.Is there any communication with the bartenders in the development process?
Kris: There should be. Most of the time the direction or communication is through the head chef or owner. Speaking directly with bartenders can provide valuable feedback. Nuong: This depends on the client or whoever is managing the store. There is not typically consistent communication with bartenders since they tend to change.What are some of the design considerations when working on a horseshoe or oval bar, as opposed to a linear bar?
Kris: If there is high volume, a linear bar may require more staff. A horseshoe bar can allow bartenders to access equipment all around them with very little movement. Ashley: When designing a horseshoe style bar, try integrating two bar stations so staff have everything available without running back and forth. Nuong: Key considerations include:- Placement of P.O.S.
- Number and position of cocktail locations
- Wait staff pick up zones
- Seating arrangement at the bar
- Equipment layout
- Visibility to customers
- Bottle displays
- Glass washing area