DESIGN
Bar-ing Perfection B
ar Design is as much about efficiency at the work place as is welcoming ambience. Depending on the size of operation, the facilities should be planned to incorporate the most profiting and productive bar-system that can confirm to the requirements of the bar. A bar should definitely have a bar store allocated. When designing the bar the interior designer should keep in mind about the shapes other than the round, having standard depths. The bar should be designed either in consultation with a “bar-company” or by understanding that equipment are manufactured in 6" increments and 24" deep, and the angles should confirm to 15, 30, 45, 60, 75, and 90. To have it designed to another specification would render the bar nonfunctional and lose all its capacity of productivity and objectivity. If remote systems are being used as Soda, Draft beer, liquor etc, there should be enough depth under floor as the insulated tubing are hard to bend and require a turning radius of 2’. A correct bar depth is seven and half feet, with two feet for equipment, two feet of backbar cooler, six inch for modular bar die, and three feet for bartender movement.
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For a pub bar, a walk-in cooler or an area for a utility cooler can be allocated to keep multiple kegs as many as six, twelve, twenty four, or more that are online and operational.
Budgeting The budget is determined by the value and volume of operation required and by the number of stations, systems, automation, controls applicable. Thus based on the revenues an operator wants to generate, the equipment is used involving such values. For example, a restaurant with a capacity of 150 patrons would require a two station bar with automatic glass washing, an under counter draft beer system, soda system for two stations, two back bar coolers, a mug froster, and one or two dry storage cabinets. The bar would be built on Modular Bar Die. This bar’s peak capacity would be 1080 drinks per shift, and designed and manufactured to provide every aspect informed, discussed for profitable and productive operation. A single station bar with hand washing, draft beer, bottle cooler, and mug froster with single station soda system offers a peak capacity of 540 drinks per shift or 180 drinks per hour.
Hammer Food & Beverage Business Review
For a high volume operation with a club capacity of over 800 patrons, the club requires a bar to provide a system to effe ct i ve l y h ave a p e a k ca p a c i ty of 2400 drinks per shift, thus the bar system designed would have four stations with a capacity of 2160 drinks, providing the guests with unobtrusive fast service ensuring consistency, standards, peak performance, hygiene, product quality that shall retain the guests allowing repeat business.
The Design Through careful planning, an inspired vision and thorough knowledge is what makes a bar work, the designer should use every inch to its best advantage, to make a small spaces seem graceful, energetic and open. The large spaces can be subdivided into a variety of zones to create interest and intimacy. All the design elements must work together to create a unified image. Meticulous detailing of the interior shell and spaces, tastefully designed furniture with ergonomic contours for appropriate usage, effect lighting in harmony with audio visuals and acoustics, a perfect blend of selected materials and finishes is what makes to establish a luxurious and a refined
Dec-Jan ’22
