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Maximize bar profits with an efficient layout

Posted by Boelter on 04, Apr 2019
Boelter

A bar space is one of the most profitable areas of any establishment. Whether your bar is inside a restaurant or brewpub or it's operating independently, an efficient layout is key to ensuring a good customer experience, smooth workflow and increased profits. Balancing your bar space's visual appeal with functionality can be tricky. Here are some basic design considerations you should make.

bar manager at work

Before you begin the design process, you need to determine what will go on behind the bar. Key questions to ask yourself:

  • What types of drinks are you featuring?
  • Which drinks might be most popular with your customers?
  • How much storage will you need for glassware, chilled beverages and cocktail ingredients?
  • How many servers will be behind the bar?
  • How do you minimize the number of steps a server has to take to complete a drink order?

To visualize the difference an organized bar can make, take a look at these layouts:

Disorganized Bar Design

This bar layout creates chaotic, messy traffic patterns. Servers need to spend time and energy hunting down glasses and drink components, if they can even remember where everything is. They might run into each other, risking spills and accidents. Every moment spent not serving drinks means lost profits.

Organized Bar DesignBy creating a logical and organized layout, service is streamlined and efficient. Glasses, tools and ingredients for similar drinks are kept together to minimize search time and traffic jams. Servers are able to serve up drinks more quickly, customers are happier and profits increase.

These are the basic principles of creating an efficient bar layout, but you have a unique business with unique needs. A Boelter design specialist can work with you to create the perfect layout for your bar or brewpub. Reach out to us today to get an expert's assistance in planning out your bar space.

Topics: Beverage

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