UNIT 4

Bar Layout and Design

19/05/2025
Food and Beverage Service IV
 Introduction
The term “bar” referred as a counter for dispensing goods and services.
In hospitality sector it is define as a counter where food or beverage or
both are provided and sold. Thus, there are food bars as well as
beverage bars. Food bars include Snacks bars, Sandwich bars, Sushi
bars and Oyster bars etc. However, in food & beverage establishment,
the term “bar” means the beverage bar mainly serving alcoholic
beverages.
Bar is a licensed premises selling various type of alcoholic beverages to
the guests. Bars are found in Hotels, Motels, Resorts, Casino, Clubs,
Special trains, Cruise liners and many other similar establishments. Bar
can be found as independent outlet also. Many bars have a discount
period, designated a “happy hour” to encourage off-peak time.
 Introduction
In Hotel, a bar is one of the main revenue generating outlets of the food and
beverage department. The key function of bar is to serve alcoholic beverages in
proper glassware according to guest’s choices. Guest like their drinks with various
mixer such as soda, coke lemonade, tonic water, ginger ale and water etc; some
like with ice or without ice and some prefer their drinks „neat‟ or nothing added.
Generally complimentary snacks are served along with the guest preferred drinks
in most of the bar, established by the management. The bar must have adequate
supply of all kind of alcoholic beverages, non alcoholic beverages, ice, straws,
coasters, different glassware and kitchen stock etc. within the reach of bar
personnel’s. Bar is set for service and storage of all these items mentioned for
smooth functioning. Bars also required lighting, drainage, electric supply and water
supply with running hot and cold water facility for making ice in ice machine,
washing of glassware and to operate other machinery such as fountain soda etc.
Introduction
People are increasingly enjoying socializing over a good drink.
Suggestive selling is motivating people to try new combinations or
drinks and people are willing to pay for the quality high priced product.
The unit deals with aspects related to setup of Beverage operation and
service involved therein. Today bartending may not be realized without
use of specialised equipments which n9t only bring lot of convenience
but also satisfy the hygiene and sanitation regulations of local
authorities. The unit will deal with various equipments requires in the
Bar operation.
 Planning Process
• Bar is a licensed establishment serving alcoholic and non-alcoholic
beverage to walk-in and room guests .Target client is focal point
around which everything revolves. (drinks, dress, décor,
entertainment, sound, light etc.)
AREA OF A BAR
• Generally 15 – 20 % area is allocated for the bar and the bar is always
located in a convenient position of the hotel.
• 15-18 sq .ft is required per person.
• Always situated near the foyer of the hotel.
LOCATION OF A BAR
• Be sure of enough potential customer in chosen area.
• Good visibility.
• Accessibility, easy to reach.
• Parking.
• If taking over existing facility find why the last tenant left.
• Check licensing zone check other restrictions (schools, church this will
cause problem in getting license).
• Favorable community
• Analyze financial feasibility of your projected business for the site. Estimate
capital for land, building etc. Do market research.
 Preliminary Consideration
• Available space – includes not only square footage but also the shape
of the area
• Square footage will set an outside limit on the number of customers
you can serve. It may also determine styles of seating
• The shape of room – is critical for arrangement of furniture It also will
determine number of tables that can be arranged.
• Entry and exit – influences flow of customers.
 Preliminary Consideration
• Consider the traffic patterns – Should have orderly flow instead of
chaos.
• Furniture – as per bar concept. Comfort is primary concern.
• Standard bar stool has a seat that is 30 inches(2 & ½ ft) above the
floor. 24 inches bar stools are designed for house bars. The lounge
tables can be small as used for drinks size and shape of table and
chair is important element.
• Utilities – plumbing, supply pipes, drains, electrical equipments, air
conditioning , smokers etc. Sharing space- with other activities.
 Bar Layout
• The first step to think through layout of bar is to ensure that it takes
into account customers atmosphere, service and efficiency. Providing
a functional space for the employees in which they can perform
accurately and quickly is a continuous challenge to the designer the
routine work at bar includes taking orders for beverages, mixing and
garnishing drinks, wash and sanitize glassware, handle revenues,
restock bar supplies with minimum efforts and maximum
productivity. At the same time, it has to be kept attractive, clean and
hygienic, makes the customer feel comfortable, blends well with the
interiors and theme and stimulates beverage sales. Consequently
some strategic decisions must be taken to fit in the design within the
stipulated budgets.
 Bar Layout
Bar designs, today, are a subject of changing lifestyle and trends in fashion
customers want elegance and are ready to pay for the same. The designing
includes all relevant areas refurbished in terms of wood or marble and rich
fabric to achieve a feeling of intimacy and comfort. Restaurant type bars try
to incorporate simplicity and elegance through elegant wood work, marble
tops for the counters and tables, overstuffed chairs which makes the seating
comfortable as well as classy. Concept bars, a modern trend, tends to take
the customer, into a exotic locale, which otherwise is not generally
experience by the customer. Increasingly customers are willing to be a part
of the action whether the are playing pool, enjoying video games or stage
performances and so bats are increasingly Participative. One of the most
frequented beverage operations are the night club where the trend is
towards use of lighter colors, increased space for people to sit and talk if
they wish not to dance, increased eye contact between people.
 Basic Elements of Design
1) Available Space
The amount of space available for the desired layout includes Square footage area, shape of the
room, entry and exit points, Sharing space with dinning areas and provision for entertainment.
• The square footage will limit the numbers of customers one can serve at any given time. This also
determines the seating plan in the bar.
• The shape of the room determines tile arrangement of fixtures and placement of furniture. Shape
of the room affects the position of the bar for best visual and Psychological impact, shape and
size, number and arrangement of the tables. Shape will also influence the movement of the guest
and available space for entertainment.
• The entrance arid exit of the bar determines the movement pattern and the way the place will get
filled up. Care has to be taken to ensure crowding does not take place at the entrance leaving the
room beyond it empty. Whether the customer is required to stop at the bar or head towards the
seating, would be determined by the entrance of the bar.
• Sharing space with other activities will require careful planning. Amount of space required for
each activity will have to be considered- furniture and fixtures, bar, dance floors, stage area for
performers etc.
 Basic Elements of Design
2) Activities and Traffic patterns
Movement of customers in the room is an important consideration. In
addition to service, accommodating dinners, customers enjoying live
entertainment, customers moving towards the bar itself, visits to
restrooms, or telephones must be accounted for so .that placement of
fixtures ensures maximum efficiency. The layout must ensure orderly
flow from bar counter towards the guest tables and back, to and from
kitchens, service areas for dinning service and entry/ exit from the
service areas. The ambiance, the mood arid the clientele will often
influence the bar layout. For instance, cocktail lounge might require an
island setup enabling customers to go round the bar.
 Basic Elements of Design
3) Furniture
Furniture chosen should compliment the interior decor and the theme.
Bar stools, tables, chairs should be related to the total bar concept they
must be inviting and comfortable Bar stools must be 30 inches above
the ground allowing the guest to pull himself comfortably to the bar. It
should be comfortable with, a back, Upholstery that looks good,
suitable footrest height, arms and with a seat that revolves around
itself. The size and shape of the tables used in the bar are of
importance in the layouts.
 Basic Elements of Design
4) Licensing restrictions
Most or the states and governing authorities make compliance of,
certain requirements mandatory for grant of license to sell alcoholic
beverages. Most prohibit Open bars and some make it mandatory to
have a separate area within the restaurant for service of liquor. Local
health and fire regulations, too, influence the layouts, There should be
provision for wash rooms for the customers which might have a bearing
on the layouts.
 Basic Elements of Design
• Plumbing is an important consideration in layouts of the bar. The
drains and supply pipes should not travel long distances and should
be coordinated well with the kitchen, since installations are very
expensive. Careful thought should be given to the electrification as
well. Apart from creating the right mood and enhancing desired
interior to meet desired -theme, special electrical connections may be
required for various bar equipments. Further electrical supply may
also be needed for stage and various electrical instruments, for live
entertainment. Heat and airconditioning ducts and vents, air
circulators and water sprinkler systems are important issues in layouts
in the form of outputs, space occupied and visual effects.
 Basic Elements of Design
Determining the size, shape and. placement of the, bar itself can be a
twofold problem involving Function and Decor. The shape, size and
design of the bar should be designed by a team comprising of the
owner, architect and the interior designer. Work areas could be
designed with the help of equipment supplier or by the facility planner.
Modular bar designs are available and may have some built in
advantages. These models are fitted with electrical points, supply and
drain fitments, easy to maintain and upgrade if necessary, It is practical
to consider the volume of business or level of activity during trading
.periods to ascertain the size and shapes of the bar. Projected, volume
of drinks that will be served, space and equipment needed to meet the
demand should be considered before Investments are done.
 Checklist For Bar Design Essentials
Following are the important points to be considered before the subject of designing
bar is taken up for discussions with interior designers or the facility planners.
• Target Clientele, level of service to be offered.
• Concept of operation, competition.
• Estimated volume of business.
• Types of beverages on offer.
• Size and shape of the Bar area, activities undertaken in the bar area.
• Relationship of bar to dinning areas and service area.
• Decor, equipment furniture and fixtures planned in the bar area.
• Licensing regulations, health, fire and building code requirements.
• Time and budget limitations.
 Parts of Bar
Typical bar is made up of three parts:
• The front bar
• The back bar
• The under bar.
Often it may have a fourth part – The over bar. Each part has its specific
functions. The figure shows all these parts in profile with its standard
dimensions. The length of the bar will vary according to need.
 The Front Bar
Guests order their drinks and these drinks are served at the front bar, thus it is
meeting point for guests and bartenders. The front bar should be functional and
have adequate space for the pouring and serving beverages. The width of the bar is
16-18” (inches) with an alcohol proof and waterproof top surface, usually made of
laminated plastic or high quality granite and should be easy to clean. Usually a
padded armrest runs along the front edge from one end to another. If armrest is
provided, around 8” (inches) space must be added up to the width of the bar,
hence the total width of front bar is 24-26” (inches). The last few inches of the
back edge of the front bar are usually recessed, and the bartenders pour the drinks
here, to demonstrate liquor brands and pouring skills. There is usually a footrest
running the length of the counter on the guest side, about 9-12” (inches) off the
ground; footrest is made of brass rail. The height of the front bar, normally 42-48”
(inches), is a good working height for the bartenders.
The Front Bar
 The Back Bar
It is located at the back of the bar counter leaving sufficient space for the bar personnel
to do their job comfortably. The back bar is usually 24” (inches) in depth and has two
functions i.e. the decorative function of display of liquors and storage function of liquors.
Traditionally, bottles of liquors and sparkling assorted glassware are displayed in back bar
to enhance the appearance of bar. Usually back bar is lined with mirror, which has two
purpose; firstly due to reflection it doubles the splendor of the bottles and secondly it
gives the person sitting at bar to view others in the room or bartenders to observe the
guests without being noticed. The mirror also adds depth to the room due to which bar
looks bigger in size. Back bar also acts as visual merchandising tool for the bar.
The base of the back bar is usually 42” (inches) in height and functions as a storage space
and the part of it may be a refrigerated cabinet or it may house special equipments such
as glass frosting machine, bottle cooler or ice machine etc. Whatever be its uses, since it
is visible to guests, it should not only visually pleasant but harmony with décor also. The
extra stocks such as napkins, cocktail umbrellas, slavers, jugs, sugar, condiments or
drinking straws are stored.
The Back Bar
 The Under Bar
It refers to the area under the front bar of the bartender‟s side and is the heart
of the entire beverage operations as the bartenders will be facing guests while
producing their drinks. The under bar should be designed keeping in mind the
equipment required, types of drinks to be produced and mixes required for the
drinks.
Thus, workflow must be considered while designing and utmost care and
attention should pay. According the volume of business and length or style of
bar counter, the under bar can be divided in to several pouring station for
smooth functioning. Each station should have individual supply of fast moving
pouring liquors, ice, mixes, glassware, mixer, blender, sink and garnishes within
arm’s reach of bartenders. The liquors in each pouring station are grouped into
“Calling Brands” and “Pouring Brands”.
The Under Bar
 The Over Bar
As the name suggests, it is a fitting or fixture found above the front bar.
It solves two purposes, one the function of design or decor and other
the function of storage of stemware glasses are hung from slots. Care
must be taken while over bar is provided at a convenient and adequate
height so as to not impede efficiency. Like every other part of the bar,
the over bar also blend well with overall décor of the bar.
All the parts of the bar must be functioning well keeping the
requirements of the guests as well as bar personnel in mind. The
minimum space from back of the back bar to the front of front bar is 8‟
(feet) to ensure smooth operations of bar.
 Other Parts of Bar
BAR DIE
• Separates the front bar from the back bar acts as partition.
WELL DRINK
• Pouring brand or house brand served from the well situated at a waist level of the
bartender for fast service inside a bar.(also called well drink or well brand)
• Call brand –all deluxe and premium imported brands on display.
CASH BAR
• During banquet functions cash bar is set up where guests pay for the drink withcash and
consume.
FREE POUR
• The dispensing of alcoholic beverages without using any measuring devices Generally
there is pour spout attached to the mouth of the bottle & the bartender pours the liquor
with the help of a measuring count
Parts of Bar
 Bar Equipment
• Ice Bin • Bottle Chute
• Bottle Rails • Glass Froster
• Bar Blender • Frozen Drink Dispenser
• Garnishes Cups • Dry Storage Cabinets
• Bar Gun • Refrigerators
• Automated Liquor Pouring System • Ice Machine
• Compartment Sink with Drain Boards • Cash Registers
• Special Glass Washing Brushes • Waste Dump
 Bar Equipment
Small Equipment • Tray
• Corkscrew • Blenders
• Bottle & can
opener • Strainers
• Fruit Juicers • Funnel
• Jiggers /pourers • Bar muddlers
• Speed Pourers
• Nutmeg Grater
• Ice tongs
• Shakers • Bar spoons
• Mixing Glass • Measuring Spoon
• Garnish • Ice bucket.
 Bar Equipment
Accessories Garnish
• Straws • Cheeries
• Olives
• Small Napkins
• Cocktail Onion
• Coasters • Orange
• Bar Matches • Lime/Lemon
• Ash Tray (Slice, Peel, Rind,
Wedge)
• Cocktail Stick • Mint
• Swizzle Stick • Pineapple
• Parasol • Apple
Groceries Other Bar Equipment
• Salt
• Pepper
• Glass Rail
• Cubbed Sugar • Speed Rail
• Caster Sugar (White / Brown) • Bottle Trough Or Bottle Well
• Cloves
• Nutmeg
• Eggs
• Cream
• Coconut Milk
• Fruit Juices
 Bar Design and Layout Designing
• There are literally hundreds of different steps involved in the design
of a standalone BAR, and your concept will drive most of them.
Having a clear concept and a strong platform to support it, is more
likely to move you through the design process with greater ease and
encounter fewer hurdles in the future.
• It is critical to get this aspect right and set in stone before you head
onto the architectural outlay and the business of construction.
• Another important component of the design is the sensorial element.
Any high quality bar design should provoke the emotional
engagement of all five senses - sight, smell, touch, sound, and taste.
• The more your restaurant design allows for these to be brought
together in a synergistic way, the stronger the brand experience will
be.
• Besides the engagement and the ambiance, particular attention
should be given to the functionality and ergonomic design of the bar
as well.
Although every project is different, here are some basic design
considerations to take into account:
• What are the space requirements for your concept?
• How many square feet per person?
• How big does your kitchen/bar need to be?
• What is the best ergonomic flow considering space and menu offering?
• Have you identified all crucial activities and hotspots?
• How smooth and functional is the bar workflow?
• Have you catered for personnel space, supported areas, storage, etc.?
• Have you provided for those with disabilities?
 Layouts and Use of Ergonomics in Bar
We have covered these topics in several parts of this chapter. For
specific study, follow the given link:

https://cebasolutions.co.uk/the-importance-of-ergonomic-bar-design-
remember-the-bartender/
 Fitting Draught Beer and Other Vending
Machines in Bar
• To install draught beer and other vending machines in a bar, you'll
need to consider the physical space, plumbing, electrical connections,
and gas supply. Specific instructions will vary based on the
equipment, but generally, you'll need to create space for the
equipment, connect the beer lines, and ensure proper ventilation and
drainage.
 Fitting Draught Beer and Other Vending
Machines in Bar
1. Assess the Space:
• Determine the available space for the equipment, considering dimensions
and accessibility for maintenance.
2. Plumbing:
• Install water lines for cleaning and potentially for the equipment
itself. Ensure proper drainage for waste water.
3. Electrical:
• Provide adequate electrical outlets for the machines, considering the
power requirements of each unit.
4. Gas Supply:
• For draught beer, install a CO2 (or mixed gas) line and regulator to the beer
dispenser. Ensure proper connections and safety measures for gas lines.
 Fitting Draught Beer and Other Vending
Machines in Bar
5. Equipment Installation:
• Follow the manufacturer's instructions for installing each specific piece of
equipment. This may include mounting the dispenser, connecting hoses,
and setting up control units.
6. Testing and Commissioning:
• After installation, thoroughly test all connections and systems to ensure
proper functionality and safety.
7. Cleaning and Maintenance:
• Establish a regular cleaning and maintenance schedule for the equipment,
including cleaning beer lines and replacing components as needed.
 Specific Considerations for Draught Beer
Beer Line Cleaning:
• Regular cleaning of beer lines is crucial for maintaining beer quality and
preventing bacterial growth. This often involves using a cleaning solution and
flushing the lines with water and gas.
Keg Management:
• Proper handling and storage of kegs are essential. Ensure kegs are chilled to the
correct temperature and rotated properly to prevent spoilage.
Gas Pressure:
• Maintain the correct gas pressure for dispensing beer, as incorrect pressure can
cause foaming or flat beer.
Glassware:
• Use clean, chilled glassware to enhance the beer-drinking experience.