New Design Trend: Uncover the Secret to the Perfect Bar Countertop!

Photo of Best Bar Top Size
  • Bar die construction – stick built or modular bar die
  • Bar shape
  • Overhang preference

BAR DIE CONSTRUCTION

For me, the method of bar die construction is what differentiates the countertop size. When I refer to “bar die”, I’m referring to the bar support base. Some clients want to “stick-build” the bar die with 2″ x 4″ lumber. My preference is the modular bar die, which is a factory-built modified metal stud that’s 5 9/16″ wide. Additionally, the modular bar die requires hardware for removable panels that make the entire base deeper. In short, I recommend minimum 24″ tops for wood bar die and 26″ bar tops for modular bar die. An example of both are illustrated in the sketch below.

Example of Variations of bar top sizes
FIGURE 1. ARCHITECTURAL SKETCH DEPICTING VARIOUS BAR TOP SIZES

BAR SHAPE

The shape of the bar also influences the size of the countertop. For example, consider the elliptical shaped bar. The geometry of the ellipse is not constant – consisting of two intersecting radii, as shown in the photo below. For this bar we had to use a 32 1/2″ top in order to achieve acceptable coverage throughout. On the other hand, countertops of curved bars with a long, constant radius yield standard overhangs, similar to that of rectangular bars.

Sketch and Photo of Elliptical Shaped Bartop
Sketch and Photo of Elliptical Shaped Bartop

OVERHANG PREFERENCE

To me, the style of bar die construction is only one factor that drives countertop size. The Owner’s preference is occasionally the determining factor. Each of us has our own perception of proper overhang. I recall a bar we designed where the Owner believed that the overhang needed to be 12″! I was curious where he got this idea, because the standard overhang (on the customer’s-side of the bar) only needs to be 6″ – 8″. He told me that he’d seen a bar with such an overhang! Folks, bartops don’t need an excessive amount of overhang. When all was said and done, we compromised with a 28″ top, which yielded a clearance of 9 7/16″.

Section View of Bar with a 28-inch Bartop
Section View of Bar with a 28-inch Bartop

WHAT’S THE TAKEAWAY ABOUT BARTOP SIZES

The above examples are case studies based on my experience as a professional bar designer. From my years of experience, there is no such thing as “One-size-fits-all” when it comes to sizing countertops. Counter depth is often a matter of personal preference. Practically speaking, no top needs to be deeper than 32″.  The majority of bars we design utilize 26″ tops. This eliminates a lot of guesswork and wasted time, while checking all the boxes:

  • Proper overhangs
  • Material consumption
  • Cost. 
PHOTO OF PIZZA BAR WITH 26 INCH BARTOP
PHOTO OF PIZZA BAR WITH 26 INCH BARTOP

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What’s the best bar countertop size for 2023? Is it 24″, 26″, 30″ or something else? You might be surprised at the answer.

How Is bar countertop size determined?

There’s a great deal of confusion about the correct bar countertop size. Many of our clients have mentioned that they’ve heard many different opinions about this topic. I’m always curious what many other authorities in the hospitality have to say. My core information begins with architectural standards. Several years ago I posted an article about bar design dimensions, which ranks at or near the top in Google search. That article contains a sketch (shown below) that summarizes these dimensions, and the standard for bar countertop ranges from 24″ – 30″. 

ERGONOMICS IN BAR DESIGN IS BASED ON EFFICIENT BARTENDER MOVEMENT
SECTION VIEW OF UNIVERSAL BAR DIMENSIONS WITH ADA

These architectural standards are for proper ergonomic bar design and are a valuable resource for anyone attempting to layout a bar. However, this is just a starting point!

FREQUENTLY ASKED QUESTIONS

The inside overhang should be 11" and this is measured from the inside face of the bar die to the inside edge of the drink rail.

The outside overhang should be 6" - 8" and this is measured from the outside face of the bar die to the outside edge of the bar top.

These dimensions and references are shown in the sketch below:

 

The most requested material for bartops is 3cm quartz, and the second most popular request are wood slabs (from 1 1/2" - 3" in thickness)

SKETCH DEPICTING STANDARD BAR TOP DIMENSIONS
SKETCH DEPICTING STANDARD BAR TOP DIMENSIONS

STUCK ON YOUR BAR DESIGN? CALL US NOW…

Krowne Alchemy Series underbar station with stainless steel design, featuring tagline ‘Refined Design, Unmatched Performance’ on a dark background.

Krowne Alchemy Series: Precision Performance for the Modern Bar Engineered for flawless workflow across the Krowne ecosystemHave you heard about the Krowne Alchemy Series of underbar equipment? Imagine an underbar station so refined, it feels like it was designed by a Michelin-star chef and an Indy crew. Sleek lines. Sculpted edges. Storage in all …

Square graphic with bold white text on a navy background reading ‘Why We Stopped Hiding Our Prices — And Built a Tool Instead,’ promoting transparency in bar design pricing.

Let’s be honest: trying to find real bar design pricing online is like asking a magician to reveal the trick. Most firms dodge the question entirely, hiding behind vague phrases like “custom quotes” or “tailored solutions.” But you deserve more — especially if you’re about to make one of the biggest investments of your …

What factors determine the bar countertop size?

Over the years, I’ve designed bars with a wide range of countertop sizes. The following are the factors that commonly drive the size:

  • Bar die construction – stick built or modular bar die
  • Bar shape
  • Overhang preference

BAR DIE CONSTRUCTION

For me, the method of bar die construction is what differentiates the countertop size. When I refer to “bar die”, I’m referring to the bar support base. Some clients want to “stick-build” the bar die with 2″ x 4″ lumber. My preference is the modular bar die, which is a factory-built modified metal stud that’s 5 9/16″ wide. Additionally, the modular bar die requires hardware for removable panels that make the entire base deeper. In short, I recommend minimum 24″ tops for wood bar die and 26″ bar tops for modular bar die. An example of both are illustrated in the sketch below.

Example of Variations of bar top sizes
FIGURE 1. ARCHITECTURAL SKETCH DEPICTING VARIOUS BAR TOP SIZES

BAR SHAPE

The shape of the bar also influences the size of the countertop. For example, consider the elliptical shaped bar. The geometry of the ellipse is not constant – consisting of two intersecting radii, as shown in the photo below. For this bar we had to use a 32 1/2″ top in order to achieve acceptable coverage throughout. On the other hand, countertops of curved bars with a long, constant radius yield standard overhangs, similar to that of rectangular bars.

Sketch and Photo of Elliptical Shaped Bartop
Sketch and Photo of Elliptical Shaped Bartop

OVERHANG PREFERENCE

To me, the style of bar die construction is only one factor that drives countertop size. The Owner’s preference is occasionally the determining factor. Each of us has our own perception of proper overhang. I recall a bar we designed where the Owner believed that the overhang needed to be 12″! I was curious where he got this idea, because the standard overhang (on the customer’s-side of the bar) only needs to be 6″ – 8″. He told me that he’d seen a bar with such an overhang! Folks, bartops don’t need an excessive amount of overhang. When all was said and done, we compromised with a 28″ top, which yielded a clearance of 9 7/16″.

Section View of Bar with a 28-inch Bartop
Section View of Bar with a 28-inch Bartop

WHAT’S THE TAKEAWAY ABOUT BARTOP SIZES

The above examples are case studies based on my experience as a professional bar designer. From my years of experience, there is no such thing as “One-size-fits-all” when it comes to sizing countertops. Counter depth is often a matter of personal preference. Practically speaking, no top needs to be deeper than 32″.  The majority of bars we design utilize 26″ tops. This eliminates a lot of guesswork and wasted time, while checking all the boxes:

  • Proper overhangs
  • Material consumption
  • Cost. 
PHOTO OF PIZZA BAR WITH 26 INCH BARTOP
PHOTO OF PIZZA BAR WITH 26 INCH BARTOP

Need Help Planning Your restaurant and bar?

From concept to construction, our expert consultants help you plan every step. Book a free discovery call today.
Your Ad Could Be Here on Cabaret Design Group Website
Your Ad Could Be Here on Cabaret Design Group Website
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Your Ad Could Be Here on Cabaret Design Group Website

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". Additionally, he has authored nearly 100 articles and 80 YouTube videos on the topic of bar design, and these can be found on his Cabaret Design Group website and @bardesigners YouTube channel. Today, Rick's influence extends across the U.S., Canada, and various offshore applications.
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Sam Winer, audio and video specialist for security-integrated food and beverage consulting

Sam Winer

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.

James Farley, structural engineer supporting food and beverage design for commercial hospitality builds

James Farley, PE, SE

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.

Garrett Lennon, foodservice design consultant for healthcare, higher ed, and hospitality projects

Garrett Lennon

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.

Dylan Halaszynski, food hall design expert and compliance-driven food and beverage consultant

Dylan Halaszynski

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.

Kevin Moll, hospitality advisor and multi-unit food and beverage consultant

Kevin Moll

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.

Lu Schildmeyer, restaurant and bar design specialist with deep expertise in foodservice facility consulting

Lu Schildmeyer

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.

Craig Pendleton, food and beverage consultant with a focus on tribal gaming and high-performance dining operations

Craig Pendleton

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.

Colin Addley, global construction strategist and food and beverage consultant for hospitality development

COLIN ADDLEY, MCIOB

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.

Rick Uzubell, bar design expert and food and beverage consultant specializing in integrated bar systems

Rick Uzubell

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.