BAR DESIGN
BAR DESIGN IN LECCE
BAR DESIGN: KEY FOR A SUCCESSFUL BUSINESS
Opening a bar can be a highly profitable entrepreneurial choice, but as we specialize in bar design, we know that optimal planning and management of all activities are necessary. To achieve this, one must consider aesthetics and design, functionality and usability, product and service offerings, and not least, marketing and advertising, all equally important aspects.
Before starting this type of business, it is essential to have a clear and precise idea of the service you intend to offer your customers and, based on this, build a solid identity and authentic personality.
From the concept study, all the choices related to the entire bar design, from the operational area to the dining room, derive.
Both of these aspects cannot be neglected if you want to start a successful business that constantly attracts new customers and retains acquired ones.
PLANNING THE OPERATIONAL AREA FUNCTIONALLY
In a bar, the counter is the link between the customer environment and the staff area, representing the soul of the business. This element plays the important role of delineating spaces while being the main point of interaction between the customer and the staff.
Therefore, one must consider both the customer‘s use, such as the provision of stools, footrests, and bag hooks for extended stays, and the staff’s needs, ensuring the correct size of the counter and height of the platform.
From the customer’s perspective, the counter must be aesthetically pleasing, and the area behind it must be organized effectively to facilitate order management.
The position of the cash register is another key element. It should be immediately accessible to the customer without obstructing the operational staff’s movements.
When possible, it is placed at a strategic point, halfway between the counter and the entrance.
The kitchen is a space for staff only. Here, functionality, practicality, and safety take precedence over aesthetics, unless an “open kitchen” solution is chosen.
All these elements must fit together perfectly to guarantee an efficient and smooth service.
THE DINING AREA: BEAUTIFUL AND WELCOMING
“Looks also count”, as a famous saying goes. The dining room is indeed the hospitality area. Regardless of the choice of style and design, it must be aesthetically pleasing to the audience.
This space is characterized by the consistency of all elements, from furnishings and lighting to decorations and attention to every little detail.
The distance between tables is a determining factor. Some studies suggest that too much distance creates a sense of isolation, while too little impedes privacy. However, this is subjective and depends on the type of offering. In a cocktail bar, social interaction is prioritized over privacy, unlike in a tea room, where a certain intimacy is required.
To design a bar, it is important to rely on designers and decorators who can plan and arrange spaces optimally and in compliance with current regulations.
The dining room must also be planned based on the mobility and accessibility of both people and staff.
Waitstaff must be able to move easily and quickly, and customers should be able to reach services easily and without obstacles.
If you need support and advice, turn to Cook-In, a leading company with over 30 years of experience in designing bars and restaurants and marketing professional equipment.