How to Design and Build a Better Bar with Efficiency in 2024

DESIGN AND BUILD A BETTER BAR IN 2024

BAR DESIGN IDEAS – HOW TO DESIGN AND BUILD A BETTER DIY BAR

How do you design and  build a better DIY bar? A proper equipment layout and efficiently-designed bartender cocktail stations can turn a bar into a cash cow. Many bars only need one bartender during slow periods but two or more during peak periods. How are bars designed to meet these demands?

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HOW WORKSTATIONS INNOVATED THE ASSEMBLY LINE

Bars need to be designed to meet all operating conditions. The key is rooted in the concepts of workstations and assembly lines. The core principles utilized for the mass production of automobiles, innovated in 1913 by Henry Ford, are the same. His straight-line assembly line reduced the manufacturing time of a single car from 12 hours to 2.5 hours! In a traditional assembly line (refer to the sketch below), raw materials enter one end, sequentially pass through each workstation and leave as finished goods at the other end. Workers are assigned to one or more workstations. Each workstation contains the equipment and machinery necessary to complete a given task.

HOW TO APPLY THE ASSEMBLY LINE CONCEPT TO COMMERCIAL BAR DESIGN

Assembly lines maximize labor efficiency in factories. The same principles apply to commercial bars. At Cabaret Design Group, we implement the workstation concept into commercial bar design everyday. In bar design we refer to workstations as bartender stations, and the drink orders each bartender produces become one of many “completed assemblies” within each respective station. Bartender stations are designed with the proper equipment to produce completed drink orders. Depicted in this drawing is a 3-station bar.

DESIGNING AND BUILDING A BETTER BAR BEGINS WITH EFFICIENT LAYOUTS
Sketch depicting traditional straight assembly line
ERGONOMIC WORK ZONES ARE PART OF A BETTER BAR DESIGN
Bar equipment plan with ergonomic work zones

OPTIMAL BARTENDER STATIONS

To design and build a better bar, make sure to pay attention to optimize your bartender stations:

  • Limit bartender movements between zero – two (2) steps in any direction.
  • Bartenders should not cross each other’s paths.
  • Stations should be 8’ (2,44m) or less (10′ (3,05m) or less with forward-facing POS station).
  • The bartender’s movements should be primarily from side-to-side.
KROWNE'S TAFFER COMMAND STATION WITH OPTIONS
KROWNE'S NEW TAFFER COMMAND COCKTAIL STATIONS

BAR EQUIPMENT FOR AN EFFICIENT BARTENDER STATION

To achieve maximum work efficiency, each station must have:

  • All of the equipment necessary to create a small bar.
  • Efficiently-designed back bar with access to all beer, wine and top-shelf liquor.

Looking for a high-value piece of underbar equipment? Are you aware of the growing trend away from soda guns? Many people need a unique piece of bar equipment, and Krowne’s new low-profile bar cooler will solve many evolving problems bar owners are facing! Learn all about coolers, which ones to use and why you …

FIGURE 1. PHOTO OF GLASTENDER ALL-IN-ONE COCKTAIL STATION FIGURE 2. IMAGE OF TAFFER COMMAND STATION BY KROWNE FIGURE 3. PHOTO OF TOBIN ELLIS COCKTAIL STATION BY PERLICK What’s the best cocktail station? Whether you’re planning a new bar or a remodel, you need to know about Krowne’s new Taffer Command Station. That’s Taffer, as …

TIPS FOR OPERATING AN EFFICIENT BAR

Busy bars utilize barbacks to maximize bartender efficiency, by completing:

  • Keep the ice bins filled.
  • Maintain the glassware levels at each station.
  • Maintain the bar stock levels of beer, wine and liquor.
  • Service the bar trash receptacles.
Photo of Bar Back
Photo of Bar Back

HOW TO DESIGN A BARTENDER STATION

Bartender equipment requirements vary, depending on the percentage of beer, wine and liquor a given venue sells. Pizza restaurants typically sell 60% beer, 20% wine and 20% alcohol. The equipment requirements differ from steak houses, which sell a much higher percentage of liquor and wine. Fine dining restaurants and sports bars have their own unique offerings, based on their business model. For these reasons, the bar equipment needs in each type of venue will vary. From an earlier post, bartender stations often include:

  • Waste receptacle
  • Dump sink
  • Drainboard
  • Soda gun
  • Single speed rail
  • Ice bin
  • Underbar liquor steps
  • POS terminal


Shared items includes 3-bin sinks, glass washers, blender stations and hand sinks.

PHOTO OF TAFFER COMMAND STATION WITH SODA GUN
PHOTO OF TAFFER COMMAND STATION

HOW TO DESIGN AND BUILD A BETTER MULTI-STATION BAR

In multi-station bars,

  • Position glass washers and 3-bin sinks at the beginning of the equipment layout.
  • Back bar coolers, slide-top coolers and hand sinks should be shared.
  • Bars that sell a high level of draft beer need to have quick access to draft beer towers at each workstation.
  • Strategically place shared equipment for equal access to each bartender. A 2-station bar includes two nearly identical stations; place Top-Shelf liquor at the center of the back bar.
  • The quantity of coolers depends on the volume of bottled beer and wine sold.
  • Automatic washers are capable of handling two-to-three stations.
BETTER BAR DESIGN LEADS TO BETTER CUSTOMER SATISFACTION
Sketch Depicting Customer Satisfaction Cycle

EFFICIENT BARS DON’T NEED TO BE TOO LONG

Don’t shoot yourself in the foot with a long bar and one or two bartenders who will wear themselves out trying to keep your customers happy.

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


BAR DESIGN TIP:

Automatic glass washers far exceed the output of three 3-bin sinks. They save valuable finished bar space, a TON of labor and much cleaner and safer drinks.


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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RICK UZUBELL

President of Cabaret Design Group, Rick holds a degree in mechanical engineering from Purdue University, and is a F&B consultant and well-known bar design expert with years of experience serving hotels, restaurants, sports bars and destination bars. He has developed a command of bar design solutions involving ergonomics, equipment, systems and finishes that bridges the "Gray Zone" between interior designers and architects. He's also a champion of ADA design in commercial bar applications. Through his unique architectural engineering approach he calls "Integrated Bar Design," Rick solves complex bar design challenges beyond the expertise of typical design professionals. His proudest achievements include curved bar design solutions using the modular bar die system and steel as a core design element. As a commercial bar design specialist, Rick has cutting-edge knowledge of draft beer systems, liquor systems, keg room design and batch cocktail systems. He will add significant value to any commercial bar design project. Rick is a proud member of the F&B consortium known as the "Magnificent 7".
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