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Design Buzz

A blog site for those interested in today's bar and nightclub design trends, including interviews and product reviews

Commercial Bar Design Ideas - How to Design a Bar for a Pizza Restaurant

How do you design a bar for a pizza restaurant?

Discover why the bar equipment requirements for pizza restaurants are unique and the cost is much less.

HOW TO DESIGN A BAR FOR A PIZZA RESTAURANT


PHOTO OF PEOPLE ENJOYING PIZZA AND BEER
When you think of pizza you think of beer. This is why pizza restaurants typically sell 60% beer, 20% wine and 20% alcohol and therefore will have different bar equipment than fine dining restaurants, which sell a much higher percentage of liquor and wine and very little beer. Here’s an example of a pizza restaurant bar we designed for a client. This is markedly different from other bars we’ve designed. The major difference is in the amount of alcohol sold. The most notable changes are as follows:

  1. The ice bins are less sophisticated, so simple ice bins (with cold plate) can be used instead of larger combination ice bins with bottle wells (for mixers), a savings of $500 per unit.
  2. Because less alcohol is sold, there’s less of a need to display it, and in many instances the backbar can be eliminated, which can save up to $5,000.
  3. The underbar glass washer can be eliminated since commercial kitchens have an extensive amount of dish washing equipment; this results in a savings of at least $4,000.

The equipment in this layout is approximately US$15,000, or about US$7,500 per station and represents about a 30% savingsBAR PLAN FOR A PIZZA RESTAURANT as compared to an equivalent bar selling a high percentage of liquor. From a personal perspective, it’s always best to wash the bar glassware in the bar. I believe that this is the only way to efficiently operate a busy bar. I also believe in displaying liquor, as it’s the most profitable – especially if a craft cocktail menu is instituted. A craft cocktail menu is a “Must” – even for pizza restaurants. As I’ve written in an earlier post (ref. below), craft cocktails yield the greatest profit potential for all bar owners, so you don’t want to be a non-participant in that extremely lucrative offering.

Lastly, you’ll notice the ergonomic efficiency of this bar layout. Both bartenders move primarily from side-to-side and neither has to walk more than two steps in either direction.

TODAY'S TAKEAWAY:

Efficiently-designed bartender stations equate to efficiently-run bars and happier customers, which will maximize your profits and turn your bar into a cash cow!

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RELATED POSTS:

WHAT ARE THE MOST PROFITABLE DRINKS?
http://www.cabaretdesigners.com/design-buzz/entry/productive-bar-design-what-are-the-most-profitable-drinks

ERGONOMIC BAR DESIGN FOR MAXIMUM BARTENDER EFFICIENCY AND PROFITS
http://www.cabaretdesigners.com/how-do-you-design-an-efficient-and-profitable-bar

HOW MUCH DOES IT REALLY COST TO BUILD A BAR?
http://cabaretdesigners.com/how-much-does-it-really-cost-to-build-a-bar

DRAFT BEER SYSTEMS FOR BARS – DIRECT-DRAW vs LONG-DRAW DRAFT BEER SYSTEM COST
http://cabaretdesigners.com/what-is-the-best-draft-beer-system

DISCLAIMER: The above video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

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