How to Design a Bar

When designing a bar for a business or home, the designer has a checklist that can be used for both projects. With the home bar, many of the items on the list will be minimized or eliminated, depending on the space and budget. For the commercial bar, there will be health department regulations that must be considered, yet can be overlooked when designing a home bar. One example of this is a hand sink, which is a typical requirement for a commercial bar. In a home bar, there may be no sink, or just one sink, used both for washing glasses and hands.

Difficulty: Moderate

Instructions

1. Obtain a copy of code requirements from the local health department and building department. If you are designing a commercial bar you will need to first discover what is required in the local codes, and incorporate those code requirements in your design.

2. Lay out your bar floor plan on graph paper. Determine the amount of space to be dedicated to your bar, and measure out the area. On graph paper, draw the space to scale, with one graph box equaling 1 square foot. Each item you add to your drawing should be drawn to scale. You can also use a separate piece of paper to draw the individual items added to the space (such as a bar top), and then cut out the item's drawing. This will allow you to easily rearrange your bar floor plan by pushing the small cut-outs around on the page.

3. Decide if you will have plumbing in your bar. If it is a commercial bar, you will need plumbing. If it is a home bar, plumbing is optional. While a "wet bar" is convenient, many home bars operate using an ice bucket and pitcher of water.

4. Determine the number of necessary sinks. Most home "wet bars" will have one small, stainless steel bar sink, that is used as a hand sink and for mixing drinks. In a commercial bar, this would typically be a violation of health codes. Decide how many sinks you need (you'll find this info during Step 1) and calculate their sizes.
   If you're designing a commercial bar, some local regulations may require a bar dishwasher while others may allow a bar sink. A bar sink typically has three separate compartments, and a stainless steel draining area. Decide which you will be using, and calculate its measurement.

5. Decide if you want a built-in ice bin. Instead of an ice bucket, a commercial bar will have a stainless steel bin to hold ice. This needs to have a drain to easily remove the water from the melting ice. Calculate its size.

6. Remember to make room for the back bar. A back bar is typically the area where the bottles of alcohol are stored when not being poured. In a home bar this might be a liquor cabinet. In a commercial bar, this might be stair-like shelves, proudly displayed in front of a mirror backdrop. Before designing a back bar, determine the number of different types of alcohol that will be kept in the bar. A back bar is often used as the visual focal point of the bar.

7. Make room for a storage room. In a commercial bar, only one of each type of alcohol is typically kept in the back bar. Additional bottles are usually kept in a locked storage room.

8. Consider wine rack designs. White wine is kept refrigerated, but red wine can be displayed in wine racks.

9. Investigate the necessity of bar guns. Some commercial bars use bar guns to quickly pour well liquor, in precisely measured amounts. This will require additional space and plumbing requirements. Begin working with the bar gun distributor before designing a bar.

10. Design storage for the bar glasses. In a commercial bar there will be regulations on the storage of bar glasses. For example, in some areas overhead wine glass racks are not allowed, due to possible cigarette smoke contamination.

11. Remember refrigeration. Decide how much refrigeration you will need for your bar. A home bar might opt for a built-in ice box, as opposed to electrical refrigeration. Estimate the area needed for the desired refrigeration.

12. Consider your bar top. Before deciding on a bar top, consider the maintenance. Copper and wood bar tops are attractive, yet both require a great deal of maintenance. Drink spills on the bar top will deteriorate the wood's finish, and copper bar tops change colors rapidly, requiring continual cleaning.
    Also investigate the finishing touches of a bar top. Commercial bar tops usually have a rail around the edge, where customers can rest their arms. It also works to catch the drinks that spill. Other bar tops are flat and sleek, and some have raisers to allow diners to easily eat from the bar. Consider the needs of your bar and who will be served there before choosing a bar top.

13. Look at bar stool options. Bar stools come in many shapes, sizes and designs. When choosing a bar stool, consider the comfort and stability of the bar stool. Some bar stools have backrests or foot rests, and some swivel or are stationery. While it is easier to refinish a wooden bar stool as they age (compared to an upholstered one), an upholstered bar stool is more comfortable to sit in. To encourage bar customers to linger, choose comfort.

14. Remember servicing the customer, if you are designing a commercial bar. You will need to figure in a server area, where servers pick up and garnish drinks (this typically includes a movable bar top to allow the server access behind the bar). Another space to include in a commercial bar is an area for the cash register.

15. Make a list of all the elements you have decided to include in your bar. Layout your bar design on the graph paper after you determine what you will be including in the bar. When placing the items in the bar, consider where the bartender will be standing, to allow easy access to all items.

Resources

• Bar Plans