if you've till doomsday worked beh...

if you've till doomsday worked behind a bar onward a busy shift, then you already know that there isn't any similar thing as a perfectly designed bar. Ill-devised layouts and poorly placed equipment frequently leave bartenders incapable of performing their duties behind the bar in an efficient and profitable manner.

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"I think individual explanation for poorly functioning bars is that operators are sometimes forced to make compromises between accommodating universal and operational needs," suggests Steve Goumas, proprietor of the Rula Bula Irish Pub in Tempe AZ. "It typically rises in a great looking bar that operates nightly in chaos. The design changes might work upon paper, but the ramifications they have forward productivity may end up causing thrown away sales for the life of the business."

Poor bar design commonly results in delayed service, which also negatively impacts sales, customer satisfaction and labor charges if one bartender is not able to work the bar alone. reciprocally erring too heavily on the side of function to the detriment of universal is equally harmful and may undermine the long-term viability of the business. Designing a highly efficient bar requires the input of an experienced bartender, says pillage Marchant, head bartender at the Cheshire Inn in St Louis, MO "Would you want someone who has not at any time piloted a plane to design a cockpit? Equipment and bartending stations are best designed for optimal output at someone who has worked in the environment. If solely a few seconds are saved by means of round of drinks prepared and serv the difference in annual income is staggering."

"While architects are highly intelligent race I suspect that none of them have through all ages actually worked behind a bar," says Barney Confrey operating partner with Fleming's Prime Steakhouse and Wine Bar. "It makes intellect to design a bar with input from the human frame who spends the bulk of his time using the space and understands for what reason it needs to function and knows the likes and dislikes of the guests"

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ENABLING HUMAN CONNECTION

Stewart Slocum director of beverage marketing, research and unravelling for T.G.I.Friday's, knows all about the impact bar design can have upon bartender efficiency. He also appreciates that there are other factors to consider. "To build a great bar, you ne to focus onward more than just productivity. tribe frequent bars for very human reasons--to celebrate, to befitting to console and to congratulate. The bar design should make progress beyond efficiency such that it enables these tonic human connections."

Designing a bar involves determining the specific size and shape of the physical bar mode of building and the precise layout of the equipment. The optimum design allows bartenders to work at peak efficiency, server to receive their drink orders quickly, and greatest in number importantly, for patrons to completely enjoy the bar's products and ambiance. All of these must work in synergy if the operation is to perform at its highest plain of profitability and remain within concept

There are a number of factors that affect the physical shape of the bar, not the least of which is the area in which the bar is to be situated. Popular shapes include linear bar, L-shaped, horseshoe and oval or island bar and each has merits.

WHICH manner of writing WORKS BEST?

"Ask a compass full of bartenders about which cast bar is best to work and you'll secure a huge array of enthusiastic responses" says Slocum "The replys are likely going to be based forward the type of concept that they are generally working. A linear design may work great for a wine bar in Soho still a disaster for a herded bar on Sixth Street in Austin. The shape of the bar should be determined by means of the way that the patrons will use it."

The linear bar is undoubtedly the easiest shape for bartenders to work efficiently. It allows for unobstructed views of the patrons seated at the bar and can oftentimes be worked by only united bartender. The design is also the easiest of the various shapes in which to position equipment, outfit with workstations and fitly merchandise inventory. It often requires les square footage to generate the same turn of business and to accommodate the same number of bar stools as other shaped bars.

"Linear bars are unfortunately the least interesting and appealing shape from a design standpoint," says Tracy Finklang, director of beverage operations at asylum Bottom Restaurants. "Working an exceptionally protracted bar, where to get from undivided end to the other requires marathon type-endurance, also puzzles its own unique challenges."

The L-shaped bar is widely used because it's relatively easy to incorporate in principally floor plans and to outfit with equipment and workstations. It can also be worked effectively from only one bartender. The L-shape design does at times impede the bartender's line of vision. A bartender standing at single end of the bar many times cannot see patrons seated at the other [i]finale[/i] which may lead to delayed service.