Expert planning for one-station bars where space is limited and performance matters.
The category “small bar design” is deceptively difficult to define. Unlike larger bars, where space allows flexibility and redundancy, small bars operate at the edge of feasibility. They expose design mistakes immediately and leave little room for correction once built.
For this reason, small bars are rarely defined by square footage alone. Two bars of similar size can behave very differently depending on the beverage program, equipment requirements, and staffing model. In practice, experienced designers recognize a small bar long before plans are drawn — simply by evaluating whether the available footprint can realistically support the required equipment.
Rather than attempting to force a universal definition, this guide approaches small bar design through a real-world case study. By examining how a one-bartender bar with draft beer was successfully integrated into a constrained footprint, the underlying principles of small bar design become clearer than any checklist could provide.
This page is not about copying a layout.
It is about understanding how professionals think when there is no margin for error.
Small bar design is not about decorating a compact space—it is about engineering a complete bar operation inside a limited footprint without sacrificing speed, quality, or profitability.
In professional terms, a “small bar” is any bar where physical constraints limit traditional layouts, forcing every inch of space to perform double (or triple) duty. These environments demand a fundamentally different design approach than full-size bars, lounges, or high-volume venues.
The most common mistake is assuming that a small bar simply needs smaller equipment. In reality, small bar design is about prioritization—deciding what must exist, what can exist, and what must be eliminated entirely.
A well-designed small bar:
Maintains efficient bartender workflow
Preserves adequate circulation and clearances
Supports realistic product volume
Avoids visual and mechanical clutter
Generates revenue proportional to its size
A poorly designed one does none of those things—and fails quickly.
Small bars are unforgiving. They expose bad decisions immediately, especially in:
Equipment placement
Back bar depth
Draft beer strategy
Refrigeration planning
Circulation paths
This guide focuses exclusively on commercial small bar design—bars in restaurants, hotels, entertainment venues, clubs, and hospitality environments—where performance, not aesthetics, determines success.
In professional practice, small bar design has very little to do with square footage.
I’ve designed bars with ample floor area that felt impossibly tight once equipment, refrigeration, and code requirements entered the equation. Conversely, I’ve designed genuinely small bars that performed exceptionally well because every inch worked hard.
In real-world small bar design, constraint—not size—is the defining factor.
From a functional standpoint, most small bar design projects share one clear trait:
They support only one bartender station. Therefore, whenever the occupancy load is under 75 patrons.
The space limitations of some small bars forces the elimination of certain underbar components. Interestingly, this also happens occasionally with multi-station bars. In other words, when the available footprint barely supports the minimum equipment required to operate efficiently. It seems that as I get near the end of many bar equipment layouts, I’m suddenly squeezed for space. In reality, irrespective of size, many bars share similar attributes.
Similar challenges occur with small bar finishes. The primary difference is that optimal bar equipment layouts are more critical to maximizing profitability and reducing bartender fatigue.
I design every bar for maximum bartender ergonomics. As mentioned earlier, although large bars may appear to be a bar designer’s walk in the park, that isn’t always the case. The real challenge with small bar design is squeezing a relevant, fully functional design into a minimal space. The only way to consistently achieve this is by mastering bar equipment design—knowledge gained by designing hundreds of bars of all sizes and shapes.
My goal in every small bar design is to place all critical underbar components in the front bar, directly in front of the bartender. This includes the automatic glasswasher, hand sink, dump sink, waste receptacle, soda gun holder, bartender workstation, and POS.
The reason is simple: bartender ergonomics drive performance. As demonstrated in the bar equipment plan, below, the front bar is completely filled with all relevant equipment.
When the bartender can work face-forward, unnecessary turning is eliminated. Steps are reduced. Reach distances are shortened. Service becomes faster, cleaner, and far less physically taxing over the course of a shift.
Achieving that layout in a small bar is difficult because space is limited and equipment options vary widely. Each component has its own dimensional requirements, service clearances, and plumbing constraints. Fitting them into a single, continuous front bar run requires a thorough understanding of available equipment configurations—and the discipline to choose only what truly belongs there.
In small bars, there is no room for redundant equipment or poor sequencing. One oversized component can disrupt the entire station. One misplaced sink can force the bartender to turn repeatedly throughout service.
That is why designing small bars is not about squeezing things in.
It is about intentionally arranging equipment to support natural bartender movement within a constrained footprint.
👉 Bar Equipment
The equipment priorities in small bar design are no different than those in large bars — the challenge is fitting everything into a limited footprint without compromising bartender ergonomics or code compliance.
Every bar, regardless of size, must satisfy baseline health and operational requirements. At a minimum, the code requires at least one hand sink and one dump sink. Beyond that, a functional small bar must also accommodate a waste receptacle, automatic glasswasher, glass storage, a dedicated bartender station, liquor steps, and a dipper well. These are not luxuries — they are the foundation of a working bar.
Where small bars become genuinely difficult is in how this equipment is arranged. My primary goal is always to keep the bartender face-forward, minimizing turning, steps, and wasted motion. To achieve this, I prefer to include a forward-facing POS station and, whenever possible, a Moyer Diebel DF rotary glasswasher, which offers exceptional throughput in a compact footprint and supports continuous service without breaking rhythm.
Owner-driven options may include a soda gun holder or a blender station, though these are more common in fine dining or cocktail-focused concepts and must be evaluated carefully in tight spaces.
One of the most critical variables in small bar design is whether the local health department will allow the elimination of a three-compartment sink. In the majority of U.S. jurisdictions, a three-compartment sink can be eliminated at the bar if one exists elsewhere on the premises, as discussed in depth in my article on three-compartment sinks and glasswashers. When this is permitted, it dramatically improves layout flexibility. When it is not, I rely on proven workarounds that preserve ergonomics without sacrificing compliance.
Refrigeration choices matter just as much. For small bar applications, I consistently specify a 60-inch Krowne back bar cooler with ultra-low-profile casters, which allows the unit to fit cleanly beneath the bar while maintaining service access. Depending on the program, this is often paired with a Krowne back bar dry storage cabinet, also on ultra-low-profile casters, and/or a Hoshizaki ice machine (many options for this), selected to match volume and space constraints.
In small bar design, success isn’t about inventing new rules — it’s about mastering the same equipment requirements found in large bars and deploying them intelligently within limited space. That skill only comes from significant experience gained through years of experience by designing bars of every size and shape.
👉 Draft Beer System Design: A Professional Guide for Bars
The central challenge of small bar design is making the bar feel significant.
That task becomes far easier when ceiling heights exceed 10 feet, as taller rooms allow for tiered back-bar bottle displays, draft beer towers, and integrated televisions that add both function and visual weight.
The bar shown above was designed for a room with a ceiling height of 149 inches—a rare opportunity, and a welcome one. When vertical volume is available, I intentionally lean into it, giving small bars a larger-than-life presence that reads as a true architectural statement. In this case, the back bar was composed of lightweight steel framing, glass shelving, and mirrored panels, all anchored by full-height slabs of 3 cm quartz, matching the bar top material itself.
By contrast, small bars with ceiling heights under 10 feet are inherently more challenging, requiring far more restraint and precision to achieve the same sense of presence.
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Small bar design lives at the edge of feasibility. When space is limited, there is no margin for guesswork, oversized equipment, or generic layouts. Every inch must earn its keep, and every decision must support bartender ergonomics, workflow efficiency, and long-term profitability. The difference between a small bar that merely “fits” and one that actually performs comes down to experience—specifically, experience designing bars of every size, shape, and operational mode. When done correctly, a small bar doesn’t feel compromised. It feels intentional, efficient, and scalable. That is the real goal of professional small bar design.
Small bar design is not defined by square footage. A small bar is any one-station bar where the available footprint makes it challenging to properly accommodate required equipment while maintaining bartender ergonomics. In these conditions, equipment selection, sequencing, and placement become critical to performance.
Small bar design requires the same core equipment as larger bars, including a hand sink, dump sink, waste receptacle, automatic glasswasher, glass storage, bartender station, liquor steps, and dipper well. The challenge lies in arranging this equipment efficiently within a limited footprint.
Yes. A small bar can include a draft beer system when the beverage program supports it and the infrastructure allows for it. In some cases, a compact glycol draft beer system paired with a walk-in cooler can be an effective solution, even in a one-bartender bar.
Small bar design offers no room for mistakes. Equipment selection, sequencing, and placement directly affect bartender performance and profitability. Designing small bars successfully requires experience gained from working on hundreds of bars of varying sizes, shapes, and operational modes.
The most common mistake is prioritizing aesthetics over ergonomics. When underbar equipment is scattered or oversized, bartenders are forced to turn, step, and backtrack unnecessarily. In a small bar, those inefficiencies quickly become operational problems.
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.
