Learn the exact bar layout standards, equipment choices, clearances, and construction details professionals use to build efficient, profitable bars.
Before you ever learn how to build a bar, you need to understand what actually makes a commercial bar work. Here’s the truth: most bars fail long before construction starts. And it’s rarely the carpentry that sinks them — it’s the planning.
Too many people jump straight into finishes, Pinterest inspiration, and countertop ideas without ever addressing the fundamentals. The bar isn’t décor. It isn’t a piece of furniture. A commercial bar is a machine — a factory that produces drinks — and it only performs when the design supports high-volume production.
After decades of solving problems in poorly planned bars, I can tell you where projects consistently go off the rails:
people start with aesthetics instead of workflow. They choose bar shapes before equipment. They focus on laminates instead of ergonomics. They sketch layouts without understanding bartender reach, customer activity zones, or the size of the equipment that must actually fit behind the bar. Even most architects don’t fully grasp how bar equipment relates to bar die construction — and that disconnect creates operational headaches that last for years.
Peak-night performance: what your bar must produce when it’s packed.
Core equipment: which pieces are essential to hit those production targets.
Bartender movement: how bartenders pivot, reach, mix, pour, and re-stock.
Customer and server flow: the pathways that keep the entire front-of-house moving.
Structural coordination: how the bar die, finishes, and equipment all interlock.
Once these fundamentals are clear, everything else becomes far easier. At that point, you’re no longer guessing — you’re designing with intention. And that’s the moment you’re truly ready to learn how to build a bar that performs, makes money, and elevates the entire guest experience.
If you want to understand how to build a bar, here’s the truth most people never hear:
Most people—including architects, interior designers, and even many kitchen equipment distributors (“de facto bar designers”)—don’t truly understand bar equipment or bar systems. And there’s a very good reason for that.
Most distributors don’t have personnel who’ve accumulated the thousands of hours of hands-on design experience needed to understand not only bar equipment, but also bar finishes, bar dies, clearances, ergonomics, and the functional realities of a working bar.
It’s no different from aviation.
An officer on a trans-Atlantic flight may have 1,500 hours of flight time.
A senior captain often has 18,000+ hours.
So when it comes to building a commercial bar, you have to ask yourself:
Do you want an officer—or a seasoned captain?
They demand precision. They demand experience. And they demand a level of operational understanding that you simply cannot get without logging thousands of hours inside the design, construction, and daily functioning of bars.
This is why I can walk into a popular chain restaurant, sit at the bar, and instantly spot the design mistakes. The glass washers are in the wrong places, and the bartender stations are improperly designed. The bartenders are working too hard for too little output.
The bar wasn’t designed by someone who has thousands of hours of bar design experience.
Forget the millwork. Forget the finishes. Forget what the front elevation looks like.
If you want to build a bar that works, you must start where every successful bar begins:
The foundational step is understanding interior bar clearances—the hard numbers that drive function:
Bartender aisle widths
Back bar depth
Equipment reach zones
Bar die thickness
Refrigeration ventilation
Standing zones and circulation paths
ADA interface on the customer side
These are not decorating details.
They are the operational constraints that determine whether your bar will be profitable—or painful—to run.
The functional core of a bar must be designed before moving on to finishes.
Video: How to Build a Commercial Bar From the Ground Up — In this walkthrough, Rick explains the full process of building a bar: evaluating the concept, planning bartender stations, understanding clearances, integrating equipment, and ensuring the bar die and finishes support efficient, profitable operations.
Bar design does begin with inspiration — a photograph, a 3D rendering, or a visual direction that captures the energy and aesthetic the owner wants to achieve. That’s the spark. From there, the first job of a seasoned bar design professional is to determine whether that concept can be matched to the physical space.
This is where reality enters the picture. Once the architectural objectives are understood, it’s the job of the bar designer to make whatever modifications necessary to make the proposed bar shape and footprint fit the concept. If there hasn’t been a major oversight — such as insufficient depth or width — I begin my initial checklist:
What systems are required?
Has a draft beer program been planned, and if so, what’s the delivery method(s)?
👉 Draft beer system design
Only after those variables are validated does the real work begin.
This is the moment where the bar is designed from the inside out. Every clearance, bartender station, equipment options is analyzed to ensure that the concept will become a functional, profitable reality.
In short:
Inspiration starts the bar design process.
Engineering finishes it.
And the difference between the two is where great bars are created.
Nearly every architect and many interior designers miss the relational side of bar equipment. They see rectangles on a plan—not refrigeration volumes, hinge clearances, coil depths, drain lines, or workflow dynamics.
This is why I created my Standard Bar Layout Dimensions sketch.
It exposes the relationships that most people simply don’t see:
The bartender aisle, back bar refrigeration and depth of the underbar stainless equipment.
Overhang on the guest side is determined by bar top depth, customer activity zones, and ADA.
Seating arrangements depend on table spacing and server circulation.
The bar die drives the footprint—and determines the finishes.
Until someone understands all of these relationships, they simply cannot design a bar correctly.
Before you plan bar equipment and systems, it’s essential to understand the general clearances necessary for every bar.Â
The recommended clearances are:
24–26 inches for back bar refrigeration.
31–33 inches for the bartender aisle (36″ if bar backs are employed), or 48″ if the venue is located in CA.
These dimensions will get your bar planning started on the right foot.
For detailed diagrams, exact measurements, and additional examples, see our full guide:
👉 Bar Dimensions & Bar Layout Clearances
When people ask how to build a bar, the conversation usually jumps straight to bar tops, finishes, lighting, or the aesthetic details. But none of that matters unless the bar rests on a proper foundation. That foundation is the bar die — the structural system that supports the equipment, conceals utilities, and ensures the bar will function for years.
Most people think the bar die is a minor construction detail. In reality, it is the single most important structural component when you’re learning how to build a bar correctly.
The bar die:
Supports all underbar equipment (except glass washers and coolers).
Provides dedicated chase ways for plumbing, electrical, soda, and draft systems
Establishes a sanitary envelope that keeps moisture and debris out
Determines the long-term structural performance of the bar
If the bar die is wrong, nothing else about the bar will function correctly, no matter how attractive the finishes appear.
There are two main approaches to bar die construction:
Stick-built bar dies are framed on-site using wood or metal studs. This method works, but it introduces limitations:
Requires skilled labor, which is scarce and costly.
Wood framing can twist and distort, leading to inaccuracies.
Each piece of equipment must be individually installed – each with its own support legs.
Can add two weeks to your construction schedule.
For these reasons, many stick-built bars cost more to install and therefore more downtime to the owner.
A concise explanation — not a sales pitch.
The modular bar die is pre-engineered and built in a controlled factory environment. They offer several advantages:
Galvanized steel construction.
Integrated mechanical chase ways.
Superior cleanliness – the equipment sits above the floor.
Because it’s shipped to you in sections up to 7′ in length, some installations can be completed in one day, with precise alignment.
Reference:
Krowne Modular Bar Die
As explained in my article,
“Eurobar vs. Krowne — Shocking News for Bar Owners”
the modular bar die solves many of the chronic problems that occur in traditional construction:
Slow installation schedules.
Poor access for service of mechanicals.
Difficult for housekeeping.
The modular bar die costs slightly more than the stick-built bar, but the time savings and aesthetic appeal are incomparable.
Once you understand your clearances, you can move on to the heart of the bar: the bartender stations.
This is where the bar earns its money.
A properly designed station affects:
Drink output per hour
Bartender fatigue
Labor efficiency
Revenue scalability
Consistency of service
And here’s the key insight:
I’ve spent years refining equipment placement, reach distances, and ergonomic flow. Every piece of equipment has a reason for being where it is. Move one item, and suddenly a bartender takes thousands of unnecessary steps per shift.
Multiply that over months or years, and you begin to see why so many bars burn out staff and never hit their revenue potential.
When you’re learning how to build a bar, nothing is more important than understanding how bartender stations work. Bartender stations (aka “Cocktail Stations”) are the engine of the entire beverage program, and if they aren’t designed correctly, the bar will never perform at the speed or volume the business needs.
Most people misunderstand this. They think the bar’s efficiency comes from its overall shape or its finishes. But the truth is simple:
A bar is only as good as its bartender stations.
Everything flows outward from them.
👉 Bar Equipment
Before choosing equipment, you first determine the bar’s production requirements:
What drinks will be served?
What is the expected volume?
How many bartenders will operate during peak periods?
Will the bar rely heavily on draft beer, cocktails, or both?
This defines how many stations you need and what equipment packages belong at each.
In theory, the quantity of bartender stations is directly related to the occupancy load, and it’s pretty straightforward – for cocktail bars, bartenders normally produce 50-75 drinks per hour (when draft beer is the dominant beverage, this number moves closer to 100). For instance, a bar with an occupancy load of 100 patrons will need two bartenders – but only during peak periods. A restaurant bar with an occupancy load of 250 will require three bartenders during peak periods. What I’ve noticed in the real world, is that some owners are significantly compromised by bartenders that don’t want a second or third bartender – because they don’t want to split the tips! It’s easy to spot when the bartenders are “ruling the roost” because there never seems to be enough of them – the patrons are always waiting far too long for their drinks. Good help is hard to find, so many owners bend to the wishes of one or two reliable bartenders, because they can’t afford to lose them. So, while a busy restaurant bar needs three bartenders, the owner rarely staffs more than two. This is the real world, my friends.
The best method a bar or restaurant owner can use to combat the bartenders who are trying to overrun them is simply be cross-training their wait staff. This way, the owner schedules whomever he/she desires to tend bar and who he/she wants to wait tables on any given shift. Therefore, nobody is the full-time bartender and the owner doesn’t have to worry about whoever decides to call off.  Â
The areas inside commercial bars where bartenders prepare drinks are referred to as bartender stations or cocktail stations. The nucleus of the bartender station is the ice bin, and the common accessories include a speed rail, soda gun holder and liquor steps. Bar equipment is selected from manufacturer’s websites and sold through a network of factory reps and distributors. Bar equipment specification sheets are overwhelming to many – leading inexperienced people to overlook critical components and proper placement.
To simplify the buying process, several bar equipment manufacturers developed pre-packaged cocktail stations. This approach might make it easier for novices or DIY’ers to layout their own bar equipment plans, but these packaged stations often include non-essential and (often times) redundant equipment – more on this later. Industry leader, Krowne, teamed-up with celebrity Jon Taffer and the result is the Taffer Command Station (above, left) – developed to be the best. Other bar equipment companies, such as Glastender and Perlick offer a similar product.Â
This is where bar design becomes confusing. As I mentioned earlier, some components in pre-packaged bartender stations are non-essential and often times, redundant. In an effort to make the buying process more streamline, the pre-packaged cocktail stations don’t always fit a given bar. In fact, I never specify pre-engineered stations, because they’re too limiting for me. For example, according to code, every bar needs at least one hand sink and one dump sink, but if your bar only has openings smaller than 60″ or 80″ (above, right), the pre-packaged station will not work. Not to worry, because a seasoned bar designer understands the methods of creating multiple workarounds using individual standard bar components. In my opinion, because they identify the main components, the main benefit of the pre-packaged cocktail station is the awareness they create for the specifiers and consumers.
Bar Top Overhang: Why 11 Inches Is the Golden Rule
A quick (3:37) breakdown of working ergonomics — and why the inside overhang dimension drives bartender reach, speed, and overall bar performance.
When you’re learning how to build a bar, the next essential component is understanding how the bar top is constructed. The structural assembly—not the finish—determines whether the bar will perform for years.
Every bar top requires a stable, load-bearing substrate. Here’s my most common method:
One layer of ¾″ marine-grade plywood, glued and screwed.
This layer must be flat, level, and securely fastened. Steel support brackets (on the exterior-side) are necessary for bar tops from 24″ – 30″ wide, but I always tell clients to yield to the recommendation of the fabricator, or your warranty could be in jeopardy.
Your top-performing bars rely on:
Quartz — durable, consistent, low maintenance; this is food-grade; the standard thickness is 3cm (1.181″).
Granite — natural, strong, and rarely specified nowadays; the standard thickness is 3cm (1.181″).
Wood — this is requested about 10% of the time, and should be stained, sealed and varnished; the minimum thickness should be 5/4 board (1″).
Porous, absorbent, or “trendy” surfaces rarely hold up under commercial use.
Interior overhang is non-negotiable:
11 inches is required (from the finished face of the bar die to the outside edge of the drink rail) for proper reach ergonomics and access to the ice bin.
Exterior overhang varies by bar top depth and design intent, but structural support must follow simple rules:
Overhang should be 6″-8″, although this is an individual preference.
Excessive overhang on the customer-side will warrant the use of steel brackets.
A correctly built bar top:
Supports guest seating.
Holds up under heavy daily use.
The majority of bars today rely on back bar refrigeration because:
Increases product visibility.
Improves bartender efficiency.
Simplifies stocking.
Supports a higher volume of SKUs.
Correct refrigeration also eliminates many of the “bad habits” found in poorly designed bars, such as:
Storing beer too far from the point of service.
Provides maximum utilization for underbar stainless equipment.
In your workflow, refrigeration is sized and positioned based on the bar’s needs.
Draft beer trunklines are difficult to “squeeze-in” later.
A successful draft system requires:
Walk-in cooler.
Trunklines.
Glycol power pack.
Keg racks.
Proper chase routing.
Designer’s Tip:
Bars that want to make serious money need a glycol-cooled system.
Kegerators restrict capacity and slow down production.
Start with overall clearances, not equipment or finishes. Before you choose refrigeration, draft systems, or backbar layouts, you must confirm that the bar can physically fit the space. Clearances determine where the bar can be located, how equipment will align, and whether the overall footprint will function properly once built.
For early planning, the key clearances are:
24–26 inches for backbar refrigeration
31–33 inches for the bartender aisle (36 inches if barbacks are used, or 48 inches for California compliance)
24 inches for underbar stainless equipment
These dimensions form the structural “envelope” of a bar. Without them, stations, equipment, and circulation paths will not fit or function correctly.
Because clearances determine whether your bar can fit the space at all. Equipment decisions come after the spatial envelope is defined. If clearances are wrong, no amount of redesign will fix workflow issues, equipment conflicts, or code problems. Proper clearances prevent expensive revisions later.
Lay out the required clearances in plan view before committing to any bar shape, seating count, or equipment schedule. If the 24–26″ backbar depth, 31–33″ aisle, and 24″ underbar dimensions do not fit cleanly within your footprint, the layout must be adjusted early — not during construction.
Only after the clearances are validated. Once the spatial framework is established, you can confidently plan bartender stations, refrigeration, draft beer, glasswashers, POS, and circulation paths. Skipping straight to equipment selection is the #1 reason bars end up inefficient or physically impossible to build as drawn.
AV + Security Specialist | President,
WinStar Video Security
Sam Winer leads WinStar Video Security with over 20 years of experience designing and installing advanced surveillance, audio, and communications systems for restaurants, bars, and QSR chains. His firm delivers HD, AI-powered security systems, immersive AV experiences, and cellular signal boosting that meets the demands of modern hospitality venues.
From single-unit lounges to high-volume chains, Sam’s work focuses on guest experience, loss prevention, and operational reliability. He’s known for helping operators select the right systems — then install and maintain them for long-term performance.
Sam is a trusted integrator for projects that require technical precision and rock-solid uptime — whether building from scratch, upgrading legacy systems, or opening at scale.
Structural Engineer | Owner,
MC Squared, Inc.
James Farley is a licensed structural engineer with deep experience designing commercial buildings across the U.S. He is the owner and principal at MC Squared, Inc., where he leads structural design for a wide range of mid-rise hospitality, retail, and mixed-use projects.
James specializes in turning complex architectural visions into sound, code-compliant structures. His work spans steel, wood, concrete, and hybrid systems — and he’s known for his speed, clarity, and ability to collaborate closely with design teams to support aesthetics without compromising performance.
Licensed in multiple states, including Washington and Arkansas, James plays a vital role in bar and restaurant projects that demand both technical integrity and visual impact.
Design Consultant | President,
JLR Design Group
Garrett Lennon brings over 20 years of experience across foodservice operations, kitchen design, and consulting. As President and Principal of JLR Design Group, he leads projects in hospitality, healthcare, higher education, and institutional environments — where functionality, compliance, and guest satisfaction must align.
With a background in both management and engineering, Garrett excels at bridging frontline realities with technical performance. His team is known for translating operational needs into layouts that perform day after day, year after year.
Whether supporting a hospital kitchen upgrade, a campus dining overhaul, or a high-volume hospitality venue, Garrett focuses on designs that last — clean, compliant, and centered on the user experience.
Food Hall Specialist | Founder,
Bayard FSD
Dylan Halaszynski launched Bayard Food Service Design with a singular goal: to bring sharp technical fluency to the complex world of nontraditional foodservice models. His work focuses on unique formats like food halls, shared prep kitchens, and market-style dining — where code compliance and creative layouts must coexist.
With a background in construction management and boutique consulting, Dylan’s superpower is translating regulatory code into efficient, scalable spaces. He’s worked closely with Departments of Health across multiple U.S. jurisdictions and is known for identifying and solving challenges that would stall less experienced teams.
As an FCSI professional, Dylan pairs technical credibility with a next-gen mindset. He’s a go-to strategist for clients exploring urban revitalization projects, hospitality incubators, and unconventional culinary concepts — helping them move quickly, stay compliant, and stand out.
Hospitality Advisor | President,
Restaurant Consulting Services
Kevin Moll is a 39-year hospitality veteran, known for his unmatched insight into startup strategy, turnaround planning, and talent acquisition. As President of Restaurant Consulting Services, Inc. and its sister company Restaurant Recruiting Pros, he delivers full-spectrum solutions — from concept to culture.
His operational experience spans World’s Fair-scale foodservice, multi-unit ownership, and high-performance recruiting. He’s been featured on ABC’s Nightline, authored two books, and founded “Mystery Shoppers,” a global brand trusted by operators worldwide.
Kevin blends street-smart practicality with boardroom-level advisory, making him an invaluable partner to entrepreneurs, executives, and investors alike. Whether launching a new brand or revitalizing an underperforming venue, his work bridges hospitality intuition with data-driven execution — unlocking growth where others see obstacles.
FCSI Designer | Founder,
LU S Design Associates
Lu Schildmeyer has shaped more than 2,800 hospitality environments across the U.S. and Canada — including over 700 restaurants and 600 bars. With nearly four decades of experience in foodservice facility design, custom stainless steel millwork, and health code compliance, Lu is a trusted specialist for operators who demand technical precision and operational fluidity.
His work spans every segment of the hospitality industry — from boutique bistros to high-volume entertainment venues — where performance, durability, and code alignment must all coexist. Known for practical layouts and forward-thinking BOH integration, Lu brings peace of mind to architects, developers, and chefs who want their kitchens to run as smoothly as their dining rooms.
As an FCSI member, Lu blends aesthetic coordination with engineer-grade accuracy. His shop drawings are regarded as gold standard in foodservice environments, and his ability to anticipate permitting, clearance, and sanitation requirements has saved clients time, risk, and rework at every stage of the build.
F & B Consultant | Founder,
National Foodservice Consulting
With more than 50 years in the food and beverage industry, Craig Pendleton brings unmatched operational insight to every project he touches. From national brands to independent operators, his advisory work is grounded in deep experience and a no-nonsense approach to profitability, workflow, and guest experience.
Over the past three decades, Craig has helped launch more than 100 successful venues — including restaurants, casinos, and specialty dining concepts across the U.S. His consulting engagements focus on marrying smart design with real-world management, often bridging the gap between creative vision and operational execution.
Craig’s expertise is especially valued in Tribal gaming environments, where sovereignty, cultural fluency, and long-term sustainability must align. He approaches these partnerships with respect, precision, and a commitment to self-determination — creating foodservice strategies that support community goals while optimizing guest satisfaction and fiscal results.
Construction Strategist | Founder,
ADDMORE Services
Colin Addley is a Chartered Builder (MCIOB) with over 40 years of experience leading complex construction projects across six continents. His expertise spans construction management, quantity surveying, and international development strategy — particularly in hospitality, resorts, and commercial spaces.
As the founder of ADDMORE Services, Colin works with a global network of professionals he’s personally vetted — including quantity surveyors, site engineers, project managers, and planners — all of whom operate with the same rigor and high-performance mindset. He’s directed projects in the UK, UAE, South Africa, Germany, and North America, earning a reputation for precise execution on fast-moving, high-stakes initiatives.
Whether it’s developing a new food hall in Johannesburg, overseeing a hospitality rollout in the Gulf States, or helping U.S. brands expand overseas, Colin brings logistical clarity and on-the-ground insight to every venture. His work consistently blends old-school project discipline with contemporary collaboration — making him a powerhouse for any project that spans borders, teams, or time zones.
Bar Design Expert | Founder,
Cabaret Design Group
Rick Uzubell is a recognized authority in commercial bar design — especially in the elusive “Gray Zone” where architecture, code, and performance intersect. As the creator of Integrated Bar Design, he solves complex spatial and system challenges beyond the reach of typical design professionals.
His signature touches — curved bars, modular steel systems, and ADA-first layouts — have shaped elite projects across the U.S., Canada, and offshore markets. With nearly 100 published articles and over 80 YouTube videos, Rick is a prolific voice for smarter, more profitable bar environments.
Rick’s method blends aesthetic flow with compliance-forward spatial logic — resolving the often-overlooked tensions between building codes, bar efficiency, and guest engagement. His modular steel systems have become a calling card for operators who want high-volume throughput without sacrificing service quality or ADA inclusion.
Beyond design, Rick is a thought leader and educator in the hospitality space. His articles and videos have helped thousands of restaurateurs, architects, and consultants rethink the way bars are built — and how they perform.
