4 Popular Ideas Desiging Bar Shop

The bar usually needs to be opened in a place where guests can easily find and reach it. The bar can also be located on the top floor of the hotel or next to the restaurant. The bar design should be elegant and comfortable. The decoration should be beautiful and generous. The atmosphere should be friendly and soft, giving guests a "home away from home" feeling. Furniture should pay attention to the application. The bar is best decorated with high-grade marble that shows luxury, calm and elegance. But because marble gives a cold feeling, most bar counters are framed in wood or metal and covered with dark hardwood. The design and decoration of the bar should be carried out from the aspects of equipment, walls, floors, ceilings, lighting, windows and some decorations.

There are no two identical bars in the world. Although each bar has different target markets, functions, spaces, and environmental layouts, to a certain extent, the layout of bars still needs to follow certain rules.

Next, I will explain the details of bar design in detail through the 4-point principle.

(1) Bar setting

Although the bar setting should be adapted to local conditions, the following points should be paid attention to when arranging the bar:

The first is to be visually obvious, that is, when guests first enter, they can see the position of the bar and feel its existence of the bar. Because the bar should be the center of the entire bar and the general sign of the bar, guests should know where the drinks and services they enjoy come from as soon as possible, so in general, the bar should be placed in a prominent position.

The second is to facilitate the service of guests, that is, the bar setting can provide fast service for guests sitting at any angle in the bar. At the same time, it also facilitates the service activities of service personnel. Due to the problems between the location of the bar and the design of the entrance of the bar, the walking routes of customers and service personnel are complicated and conflicted. Therefore, effectively changing the space and facilities of the bar will make the activities of the guests and the service of the staff more convenient.

The third is to arrange the space reasonably, and try to make a certain space not only accommodate more guests, but also make the guests not feel crowded and cluttered, and at the same time meet the special requirements of the target guests on the environment.

A certain space should be reserved at the bar to facilitate service, which is often ignored by some bars so that the service staff and the guests compete for space, and there is an accident that the drink is spilled due to crowding during service.

(2) Bar modeling structure

The space form and operating characteristics of the bar are different. The bar is best designed by the operator himself. Therefore, the operator must understand the structure of the bar.

Bars can be varied in terms of their styles. At present, there are three basic forms of bar designs, the most common of which is a straight bar with closed ends. The advantage of this kind of bar is that the bartender will not turn his back to the guests, so it can maintain effective control over the guests in the room, and it is also a kind of respect for the guests. There is no fixed size for the length of the 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. Staff will increase. Of course, service personnel may also share certain equipment and supplies. During free time, a waiter can take care of the entire bar at the same time.

Another form of bar is the horseshoe bar or U-shaped bar. In the middle of the U-shaped bar, an island-shaped storage cabinet can be set to store supplies and refrigerators.

The third type is a ring 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, it makes the service more difficult. If there is only one service person at an idle time, he has to take care of four areas, so there are some service areas that cannot be effectively controlled.

(3) Bar kitchen setting

Many modern bars provide guests with snacks or simple food, fruit platters, etc., so as to meet the needs of guests. Can increase bar sales. in this way. The bar should have a kitchen design and certain facilities. The kitchen of the bar should be arranged as a unified room, that is, cutting, cooking, washing, and dessert making are arranged in one room so that it has the characteristics of compact space, convenient connection, and good natural ventilation.

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

1. ventilator. If possible, two kinds of ventilation fans should be installed, one is an intake fan with a lower installation, and the other is an exhaust fan with a higher installation. Exhaust fans must be stronger than intake fans and have scrubber filters.
2. Stove and oven, fryer, rice cooker, heating and heat preservation table, etc.
3. Refrigerator, low-temperature freezer, etc.
4. Washing and disinfection facilities and equipment.

(4) Bar table and equipment

The specifications and shapes of the tables and chairs in the bar are adapted and changed with the location, business form and architectural style. Customers in the target market should also be considered before choosing tables and chairs. If the target guest is a guest who pursues elegant enjoyment, the table and chairs should be high-grade wood products with exquisite workmanship and texture; if the target guest is a business person who has been busy all day on the hard floor, modern tables and chairs, such as large and A comfortable chair or sofa will create a relaxed and comfortable atmosphere; if you want customers to party all night, then a comfortable couch or couch is ideal; if the operator wants to increase customer turnover, it is best to use hard plastic Chair and plastic table top.

In addition to the types of tables and chairs, attention should also be paid to the height and inclination of tables and chairs. In order to encourage customers to talk and increase a comfortable atmosphere, the height of tables and chairs must be matched properly.

Due to the different management styles of bars, there is no uniform standard for the size of tables and chairs. Here, the following data is derived from the general specifications used in most bars: the height of the table is generally around 75cm, and the height of the seat should be around 45cm. Various common desktops: The diameter of the one-legged small round table is 50cm, the general round table is 80cm, 90cm, 100cm, 120cm and 130cm according to the size, and the square table is generally 110×60 or 110×65cm.