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The Basics Of Bar Design & Layout In this article, I will explain the basics of what needs to be considered when designing a new bar or laying out an existing bar. The truth is most of the bars in the world are poorly designed with little practical value to the bartenders that serve in them. You may have a magnificent looking bar that is ornately beautiful but if it takes forever to make drinks & its poor design effects customer service then it may be an expensive disappointing failure. The key of a practical bar is accessibility. If the bartender is required to take more than 3 steps to get anything then odds are the design is poor. It is also a major OH&S risk to a bars staff if they are constantly forced to walk behind other staff to get ingredients. So lets have a quick look at what a bartender actually needs access too. Speed well (which holds most popular or house spirits & liqueurs) Glass Ware Cash Register Ice Well Sink Beer taps Soft Drink gun Juices Cocktail Equipment (Shakers, Spinal mixer, Hawthorn Strainer, Bar spoon, Sifter, Blender, Knife, Cutting Board, Muddling stick & anything else your bar may use.) Cocktail & drink garnishes Bottled Beers Wines Spirits & Liqueurs Straws, Coasters & Napkins Cleaning Cloths Bar Top Fridges Also your bar needs to have a bar back station this is normally hidden from the customers eyes. Glass washer Ice machine Spare Equipment & accessories The first stage in designing a bar is simply working out what needs to go together, by together I mean without taking more than 1 step. Beer Taps & Beer Glass’s Cocktail Equipment, Cocktail Glass’s, Cocktail garnishes, Ice well, straws, coaster, napkins, juices, soft drink gun & Sink Ice well, Speed well, straws coasters, napkins, soft drink gun & sprite glass’s Wine & Wine Glass’s Bar top & cleaning cloths It all seems pretty simple but most still bars get it wrong. Next we should think about service, it is important that all drinks are made in front of the guest, (The exception of course is if you are a service bar that only looks after waiter staff). With the exception of the wine, which I feel it is beneficial for guest to see, all the drink mixing equipment & glass wear should be on the service side of the bar. Personally I feel the beer taps should be shared between bartender stations, this is also due to cost. So it’s just now a matter of laying out the other equipment to best utilise space on the front bar, be mindful not to clutter the bar top so it is easy to keep clean for guests. The back bar should house the percentage of your bars spirits, liqueurs & fridges holding bottled beers. The Sprites, Liqueurs & bottle beers should be set up so bartenders don’t have to walk far or behind other bartenders to access, The only exception is extremely high premium stock that rarely gets used & is on the shelf to make the bar look high society. The Till normally is situated directly behind the bartender on the back bar to allow efficient access. The bar backs station should be situated at one end of the bar, with easy access to both bar & floor. The goal of your bar design or layout should be to make bartending easy & efficient, so your bartenders have more time to entertain your guests. For any extra assistance on laying out a bar, or designing a new bar Earth Bar Consultancy & Services offer solutions please contact joel@earthbar.org  |
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