• The starting point for designing a successful
bar is to identify its target clientele – the
people you want to attract and serve, who are
going to pay your bills and generate your
profit and give you the pleasure of making
them happy.
• Within these broad groups, are many subgroups
divided according to lifestyle, interests, age, income
level, family status, occupation or social status, even
gender.
• The experienced entrepreneur concentrates
primarily on a single, definable customer
group, or market segment, whose members
will have similar reasons for visiting a bar.
How old they are; where do they come from;
how much money do they like to spend; why
do they go out; what kinds of drinks do they
buy; what kind of atmosphere do they
respond to; what turns them on.
• Much of what will set your bar business apart
from competitors’ is your overall image.
Make an effort to define whatever special
character your bar exudes that will entice
people to visit your establishment instead of
your competitors’.
• Trends in Bar Design
– The gastro pub, a bar that also offers world-class
,lunches and dinners.
– The concept bar, where the goal of the décor is to
whisk patrons away to new or exotic locales.
– Another trend is participatory bars, where
customers are part of the action.
• Why do people go to bars? They go to have a
good time. They don’t go just to drink; they go
to relax, to socialize, to meet with other
friends, or meet new ones or perhaps to be
alone with special person; they go to escape
their everyday mood.
• Décor includes the furniture and its
placement; the wall coverings or decorations,
floor, ceiling, lighting, and window treatment;
plants and other accessories, special displays,
and the front and the back of the bar itself.
• Designers of bars face the continues challenge of
providing employees with a functional space in
which to work quickly and accurately.
• Available space.
– The square footage will set an outside limit on the
number of customers you can serve at a time.
– The shape of the room is critical to the
arrangement of the furniture and fixtures.
– Entry and exit require special attention, because
, the relationship between entrance and bar will
influence the movement of customers to move
immediately into noise.
– Sharing space with other activities takes careful
planning.
• The front bar is the customer area, where drinks are ordered and
served, is typically 40 to 45 cm wide with a surface that is alcohol
proof.
• The elements of the front bar – the surface, die, armrest,
footrest, and stools are part of your establishment.
– An armrest along the front edge, adds another 12 centimeters
to its width.
– The last few inches of the back edge are usually recessed. This
part of the bar is known variously as the rail, glass rail, drip
rail, or spill trough.
– The vertical structure supporting the front bar, known as the
bar die, is a wall that separates customers from the working
area.
• The backbar has a dual function: as a decorative
display area and as a hard-working storage space.
• The back bar is considered as the “soul” of the
bar. Whatever its uses, the backbar must be
visually pleasing from top to bottom.
• The backbar is a good place to display call brands
as a subtle form of merchandising.
– Multiple facings are used, meaning several bottles of a
bar is to identify its target clientele – the
people you want to attract and serve, who are
going to pay your bills and generate your
profit and give you the pleasure of making
them happy.
• Within these broad groups, are many subgroups
divided according to lifestyle, interests, age, income
level, family status, occupation or social status, even
gender.
• The experienced entrepreneur concentrates
primarily on a single, definable customer
group, or market segment, whose members
will have similar reasons for visiting a bar.
How old they are; where do they come from;
how much money do they like to spend; why
do they go out; what kinds of drinks do they
buy; what kind of atmosphere do they
respond to; what turns them on.
• Much of what will set your bar business apart
from competitors’ is your overall image.
Make an effort to define whatever special
character your bar exudes that will entice
people to visit your establishment instead of
your competitors’.
• Trends in Bar Design
– The gastro pub, a bar that also offers world-class
,lunches and dinners.
– The concept bar, where the goal of the décor is to
whisk patrons away to new or exotic locales.
– Another trend is participatory bars, where
customers are part of the action.
• Why do people go to bars? They go to have a
good time. They don’t go just to drink; they go
to relax, to socialize, to meet with other
friends, or meet new ones or perhaps to be
alone with special person; they go to escape
their everyday mood.
• Décor includes the furniture and its
placement; the wall coverings or decorations,
floor, ceiling, lighting, and window treatment;
plants and other accessories, special displays,
and the front and the back of the bar itself.
• Designers of bars face the continues challenge of
providing employees with a functional space in
which to work quickly and accurately.
• Available space.
– The square footage will set an outside limit on the
number of customers you can serve at a time.
– The shape of the room is critical to the
arrangement of the furniture and fixtures.
– Entry and exit require special attention, because
, the relationship between entrance and bar will
influence the movement of customers to move
immediately into noise.
– Sharing space with other activities takes careful
planning.
• The front bar is the customer area, where drinks are ordered and
served, is typically 40 to 45 cm wide with a surface that is alcohol
proof.
• The elements of the front bar – the surface, die, armrest,
footrest, and stools are part of your establishment.
– An armrest along the front edge, adds another 12 centimeters
to its width.
– The last few inches of the back edge are usually recessed. This
part of the bar is known variously as the rail, glass rail, drip
rail, or spill trough.
– The vertical structure supporting the front bar, known as the
bar die, is a wall that separates customers from the working
area.
• The backbar has a dual function: as a decorative
display area and as a hard-working storage space.
• The back bar is considered as the “soul” of the
bar. Whatever its uses, the backbar must be
visually pleasing from top to bottom.
• The backbar is a good place to display call brands
as a subtle form of merchandising.
– Multiple facings are used, meaning several bottles of a
