Bar counter design bar counter

There are no two identical bars in the world. Although the target market, functions, space, and environmental layout of each bar are different, to a certain extent, the layout of the bar must follow certain rules. law.

(1) Bar setting

Although the bar setting should be adapted to local conditions, when arranging the bar, the following points should generally be paid attention to: First, it must be visually significant, that is, when the guest is just When you enter, you can see the location of the bar and feel its presence. Because the bar counter should be the center of the entire bar and the general symbol of the bar, guests should know as soon as possible where the drinks and services they enjoy are coming from. Therefore, generally speaking, the bar counter should be placed in a prominent position. The second is to make it convenient to serve guests, that is, the bar is set up so that guests sitting at any angle in the bar can get fast service. At the same time, it also facilitates the service activities of service personnel. Due to the location of the bar and the layout of the exit, the walking routes of customers and service staff are complicated and conflicting. Therefore, effective changes to the bar space and facilities will make guest activities and staff services more convenient. The third is to arrange the space reasonably and try to make a certain space accommodate as many guests as possible without making the guests feel crowded and disorganized, and at the same time meet the special environmental requirements of the target guests.

A certain amount of space should be left at the bar to facilitate service. This is often ignored by some bars, causing service staff to compete with guests for space, and there is a risk of spilling drinks due to crowding during service. ACCIDENT.

(2) Bar structure

Bars have different spatial forms and operating characteristics. The bar is best designed by the operator himself, so the operator must understand the bar structure.

Bar counters can be of various styles. Generally speaking, there are three basic forms of bar counter designs, the most common of which is a linear bar counter with both ends closed. This kind of bar counter can be protruding into the room or recessed at one end of the room. The advantage of this kind of bar counter is that the bartender will not turn his back to the guests, so he can maintain effective control over the guests in the room and respect the guests. There is no fixed size for the length of a straight bar. It is generally believed that the longest bar that a waiter can effectively control is 10 feet. If the bar is too long, Service staff will increase. Of course, service personnel also have access to certain equipment and supplies. During idle periods, one waiter can look after the entire bar at the same time.

Another form of bar is the horseshoe-shaped bar, also known as a U-shaped bar. The bar protrudes into the room. Generally, three or more operating points are arranged, with both ends against the wall. On the U-shaped bar In the middle, an island storage cabinet can be set up to store supplies and a refrigerator.

The third type is a circular bar or a hollow square bar. There is an "island" in the middle of this bar for displaying alcohol and storing items. The advantage of this kind of bar is that it can fully display the wine and provide a larger space for guests. But there are also disadvantages, which make service more difficult. If there is only one service person during free time, he must take care of four areas, so there will be some service areas that cannot be effectively controlled.

Others can be semicircle, ellipse, wavy, etc.

(3) Bar Kitchen Settings

Many modern bars provide guests with snacks or simple foods, fruit platters, etc., which not only meets the needs of guests, but also increases bar sales. Therefore, the bar should have a kitchen design and certain facilities. The kitchen of the bar should be arranged in a unified room, that is, the cutting, cooking, washing, and dessert making are all arranged in a unified room, so that it has the characteristics of compact space, convenient communication, and good natural ventilation.

Since most of the bars provide snacks, fast food or other foods that are easy to eat and make, the kitchen area can be smaller, and the equipment and facilities can be relatively simple. Generally speaking, its basic facilities and equipment should include:

1. ventilator. If possible, two types of ventilation fans should be installed, one is an intake fan with a lower rating, and the other is an exhaust fan with a higher rating. The exhaust fan must be stronger than the intake fan and must have a scrubbable filter.

2 Stoves and ovens, fryers, rice cookers, heating and insulation dining tables, etc.

3. Refrigerators, low-temperature freezers, etc.

4. Washing and disinfection facilities and equipment.

(4) Bar table and chair equipment

The specifications and shapes of tables and chairs in the bar adapt and change with the location, business form, and architectural style.

Before choosing tables and chairs, you should also consider your target market customers. If the target customer is a customer who pursues elegant enjoyment, the tables and chairs should be high-end wood products with exquisite workmanship and texture; if the target customer is a business person who has been busy on the hard floor for a day, then modern tables and chairs, such as wide and Comfortable chairs or sofas will create a relaxing and comfortable atmosphere; if you want customers to party all night long, then comfortable couches or couches are ideal; if the operator wants to increase customer turnover, it is best to use hard plastic chair and plastic tabletop.

In addition to the types of tables and chairs, you should also pay attention to the height and slope of tables and chairs. In order to encourage customers to talk and increase a comfortable atmosphere, the height of tables and chairs must be appropriately matched.

Due to different business styles and other factors, the sizes of tables and chairs in bars do not have uniform specifications. Here, the following data are drawn based on the general specifications adopted by most bars: the height of the table is generally around 75cm, and the height of the seat should be around 45cm. Various common tabletops: one-legged small round table with a diameter of 50cm. Generally, round tables are 80cm, 90cm, 100cm, 120cm and 130cm according to the size. Square tables are generally 110x60 or 110x65cm