How to do a good job in bar design

If you want to run a bar, its design is very important. But how to design a bar? Let Bian Xiao give some advice to future bar owners.

The structure of a bar varies with the spatial form and structural characteristics of the bar, and the bar is best designed by the operator himself, so the operator must understand the structure of the bar. Bar design type As far as its style is concerned, there are three basic forms of bars, of which the most common is a straight bar with closed ends. This kind of bar can protrude into the room or be recessed at the end of the room.

Although hotel bars should be set according to local conditions, the following points should be paid attention to when arranging bars. It should be visually obvious, that is, guests can see the location and feel the existence of the bar when they enter the room for the first time, because the bar should be the center of the whole bar and the general symbol of the bar, and guests should know where the drinks and services they enjoy come from as soon as possible.

The length of the straight bar has no fixed size. It is generally believed that the longest bar that a service staff can effectively control is 3 meters. If the bar is too long, the number of service staff will increase. Another form of rod is horseshoe-shaped or u-shaped rod. When the pole extends into the room, three or more working points are generally arranged, and both ends are against the wall. An isolated storage room can be set in the middle of the U-shaped strip to store personal belongings and refrigerators. The third main type of reinforcement is ring reinforcement or hollow square reinforcement. In the middle of this bar, there is an island in the middle, which is used to display wine and store things. The advantage of this kind of bar is that it can fully display alcohol and provide more space for guests, but it increases the difficulty of service. If there is only one service person, he must look after four areas, which will lead to the loss of effective control of the service area.

Therefore, generally speaking, the bar should be in a conspicuous position, such as from the entrance, directly opposite the door and so on. Convenient service for guests, that is, the setting of the bar allows guests sitting in the bar from any angle to get quick service, and also facilitates the service activities of service personnel. It is necessary to arrange the space reasonably, so that a certain space can accommodate more guests, and the guests can not feel crowded and chaotic, and at the same time meet the special requirements of the target guests for the environment. On the right side of the entrance, the attractive setting is to put the bar a few steps away from the door and set a semi-closed train seat in the space on the left. At the same time, it should be noted that there should be an irregular space in the bar to facilitate the service, which is often ignored by some bars, so that the service staff and guests compete for space, and there is a danger of spilling drinks due to crowding during the service.

Matters needing attention in bar design can also be semi-circular, oval, wavy, etc. However, regardless of its shape, in order to facilitate operation and visual beauty, the following points should be paid attention to when designing:

This column consists of three parts: front column, console (middle column) and back column.

The height of the rear bumper is generally above 1.75 meters, but the top should not be higher than the height that the bartender can reach, and the lower level is generally around 1. 10 meters, or the same height as the bar (front bumper). The back bar actually plays the role of storage and display. In the upper cabinet of the back bar, there are usually wine utensils, wine glasses and various wine bottles, most of which are spirits for preparing mixed drinks. The lower cabinet stores red wine and other bar utensils. The refrigerator installed on the lower floor is used to refrigerate liquor, beer and various fruit raw materials.

The distance from the front bar to the back bar, that is, the service staff's working aisle, is generally around 1 m, and no other equipment can reach into the aisle. Plastic or rubber ceiling should be installed at the top to ensure the safety of bar service personnel. The floor of the walkway is paved with plastic or wooden strips or rubber mats to reduce the fatigue of service personnel who stand for a long time.

The height of the bar is about 1- 1.2 meters, but this height standard is not absolute, depending on the average height of the bartender.

The height of the console below the front bar is generally 76 cm, but it is not static, depending on the height of the bartender. Generally, its height should be at the wrist of the bartender, which is more labor-saving. The console usually includes the following equipment: three-room washing tank (with primary washing, brushing and disinfection functions) or automatic cup washer, pool, wringing tank, wine bottle rack, cup rack, beverage or beer distributor, etc.

The above is a brief introduction to what should be paid attention to in the design of bar bar. In fact, how to design a bar well, Bian Xiao thinks it is very important to be humanized and convenient in design. I hope everyone will consider these two points when designing the bar.