How to Design a Bar for a Pizza Restaurant

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How do you design a bar for a pizza restaurant?

Learn the top bar equipment recommendations for pizza restaurants and why the cost is much less.

BAR DESIGN IDEAS FOR A DIY PIZZA RESTAURANT

Group of people enjoying dinner at a pizza restaurant


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.

WHAT DOES BAR EQUIPMENT COST FOR A PIZZA RESTAURANT?

Architectural plan for a bar at a pizza restaurant
PLAN FOR A BAR AT A PIZZA RESTAURANT

The equipment in this layout is approximately US$15,000, or about US$7,500 per station and represents about a 30% savings 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.

BAR DESIGN TIP:

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!

Need Help Completing Your Bar Plan? Contact us today!

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RELATED POSTS:

HOW TO DESIGN AN AWARD-WINNING BAR WITH WILSONART PRODUCTS

GLYCOL COOLED vs KEGERATORS – WHICH DRAFT BEER SYSTEM TO BUY?

WHAT ARE THE MOST PROFITABLE DRINKS?

ERGONOMIC BAR DESIGN FOR MAXIMUM BARTENDER EFFICIENCY AND PROFITS
HOW MUCH DOES IT REALLY COST TO BUILD A BAR?

DRAFT BEER SYSTEMS FOR BARS – DIRECT-DRAW vs LONG-DRAW DRAFT BEER SYSTEM COST

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