If you were to design a commercial bar from the ground up, what are some things you would be sure to do? What guidelines should be followed to create a bar that can turn out high-quality drinks quickly and efficiently? What equipment is important and what’s a waste of time? Do you have any radical ideas that would change the way we think about bar layout? What would you avoid at all costs?
Discuss atmosphere and decor as key elements in creating ambiance and merchandising your product. How do color, light, noise level, degree of elegance, and furnishings contribute to ambiance and stimulate sales?
In your opinion, how can a professional consultant such as a food facilities designer, interior designer, and/or architect be helpful in designing a bar?
