How to Design a Bar

Health department regulations must be considered in setting up a commercial 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 are health department regulations that must be considered. 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.

Instructions

1. Obtain a copy of code requirements from the local health department and building department if you are designing a commercial bar.

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. 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 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 sinks necessary. Most home "wet bars" have one small, stainless-steel bar sink that is used as a hand sink and for mixing drinks. In a commercial bar, this typically would violate health codes. Decide how many sinks you need 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 use, and calculate its measurement.

5. Decide if you want a built-in ice bin. Instead of an ice bucket, a commercial bar has 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. Make room for the back bar. A back bar is typically the area where the bottles of alcohol are stored. In a home bar, this might be a liquor cabinet. In a commercial bar, this might be elevated 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 requires 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 because of possible cigarette-smoke contamination.

11. 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. 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.
    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 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 before choosing a bar top.

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

14. Figure in a server area for a commercial bar, where servers pick up and garnish drinks (this typically includes a movable bar top to allow the server access behind the bar). Include an area for a cash register in a commercial bar.

Tips & Warnings

• Make a list of all the elements you have decided to include in your bar. Lay out your bar design on the graph paper after you determine what you will include 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

• BarPlan.com