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greatcocktailbars

Functional Design of a Cocktail Bar

Designing a cocktail bar is a challenging endeavor since there is perfect, standard measure. What should be foremost in a designer's mind is to create a bar concept where a bartender's needs are taken into account. In this way, the design concept for a cocktail bar becomes more functional. Since the role of a bartender is more into bringing in the revenue of the business, therefore, this is where ergonomic design enters into the perspective, such that the designer must keep in mind how the cocktail bar set up can impact the bartender's health and efficiency.

Bartenders are always met with challenges in their work area, such as space, efficiency in service, and budget.

 

Since space is limited and expensive to expand, bartenders must be smart and practical to optimize every inch of space for their ingredients and storage space. To solve this space issue, building a tall back cocktail bar birmingham with built-in steps and putting glass fridges and ice freezers above the stations is one good and functional way to optimize space. Doing this design helps compensate for the limited space and also for not having a support staff.

Basically, a bartender's efficiency and speed are influenced by the work space they are in. The design idea must allow the bartender a comfortable work space, so efficiency can be performed. One interesting design solution that has been conceptualized is the racetrack under-bar design, which is an oval shaped bar with a constructed inner circle that is adjustable and has a removable two-compartment sink. 

The budgetary constraints are a prime concern of cocktail bar designers, including the pressures of a construction schedule. Therefore, designing a cocktail bars birmingham must be very specific according to a bar program that the owner is projecting in his business. On the part of the owner, time and money are essential in the cocktail bar business and, therefore, making 15-20 extra drinks per night can provide substantial profit at the end of the year. Therefore, communication must circle around the bar owner, bartender and the designer to incorporate all their goals and projections with efficiency and productivity, in mind. When all these are incorporated into a basic and functional bar design, and that includes the budget for the construction, the investment should be worth earning the expected profit for the bar owner, as well as keeping the bartender happy at work, providing that kind of efficiency that makes customers keep on coming back.

At https://www.youtube.com/watch?v=ubI9-ISALxI you could find other related stories.

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