Bar counter structure and design

Bar design to be elegant and comfortable. Fill it up beautifully. The atmosphere should be cordial and soft, giving guests a feeling of "at home. Furniture should be applied. The bar is best decorated with high-grade marble that shows luxurious composure and elegance. But because the marble gives a person a kind of cold feeling, so most of the bar bar with wood or metal frame, the outer dark hardwood. The design and decoration of the bar should be carried out from the equipment, walls, floors, ceilings, lighting, windows and some decorations. There are no two identical bars in the world. Although the target market, function, space and environmental layout of each bar are different, to a certain extent, the layout of the bar still needs to follow certain rules.

(I) bar setting-although the bar setting should be adapted to local conditions, the following points should be paid attention to in general when arranging the bar: first, it should be visually conspicuous, that is, when guests first enter, they can see the position of the bar and feel the existence of the bar. Because the bar should be the center of the entire bar, the bar's general logo, guests should know as soon as possible where they enjoy the drinks and services are issued, so, in general, the bar should be placed in a prominent position. The second is to facilitate the service guests, that is, the bar set up for any angle sitting in the bar guests can get fast service. It also facilitates the service activities of service personnel. Due to the location of the bar and the problem of the exit setting, the walking routes of customers and service personnel are complicated and conflicting. Therefore, effective changes to the bar space facilities will make the activities of guests and the service of staff more convenient. The third is to reasonably arrange the space, try to make a certain space not only to accommodate more guests, but also to make the guests do not feel crowded and disorganized, while meeting the special requirements of the target guests on the environment. Bar placement to leave a certain amount of space to facilitate service, this is often ignored by some bars, so that the service staff and guests compete for space, and there is a service due to crowded wine spilling accident.

(II) bar structure-the spatial form and operating characteristics of the bar are different, the bar is best designed by the operator himself, so the operator must understand the bar structure. The bar can be various in terms of its style. At present, there are three basic forms of bar design, the most common of which is a straight bar with closed ends. This bar can be convex indoor, can also be concave at one end of the room, the advantage of this bar is that the bar attendant will not be his back to the guests, can maintain effective control of the indoor guests, the guests are also a kind of respect. The length of the straight bar has no fixed size. It is generally believed that the longest bar that a waiter can effectively control is 10 feet. If the bar is too long. The service staff will increase. Of course, service personnel may also share certain equipment and supplies. During idle periods, one waiter can take care of the entire bar at the same time. Another form of bar is a horseshoe-shaped bar, or U-shaped bar. The bar protrudes into the room. Generally, three or more operating points are arranged against the wall. In the middle of the U-shaped bar, an island-shaped storage cabinet can be set up to store supplies and refrigerators. The third type is a ring bar or a hollow square bar. There is an "island" in the middle of the bar for displaying alcohol and storing items. The advantage of this bar is that it can fully display the wine and provide a larger space for the guests. But there are disadvantages, it makes the service more difficult. If there is only one service person at leisure, he must take care of four areas, so that there will be some service areas that cannot be effectively controlled. Others can also be semicircular, elliptical, wavy, etc., but regardless of its shape, for convenient operation and visual beauty, the following points should be paid attention to in the design:

1. The bar is composed of three parts: the front bar, the console (center bar) and the back bar.

2. The height of the bar counter should be 107-117cm according to the standard, but this height standard is not absolute truth and should be determined according to the average height of the bartender. Therefore, the correct calculation method should be: bar counter height = bartender average height x0.618 bar counter width should be 41-46cm according to the standard. In addition, it should be extended outward, that is, the place where the customer sits in front of the bar counter with his arm, about 20cm. The thickness of the bar table top is usually 4-5cm, and the outer edge is often decorated with thick leather plastic wrapping.

3. The height of the console below the front bar is generally 76cm, but it is not the same. It should be determined according to the height of the bartender. Generally, its height should be at the bartender's bowl, which is more labor-saving and its width is about 46cm. The operating table shall be made of stainless steel for easy cleaning and disinfection. The operating station usually includes the following equipment: three-compartment washing tank (with primary washing, brushing and disinfection functions) or automatic cup washing machine, water tank, ice storage tank, wine bottle rack, cup rack, beverage or beer dispenser, etc.

4. The height of the back bar is usually more than 175cm, but the top should not be higher than the bartender's reach. The lower plate is about 110cm, or as high as the bar (front bar). The back bar actually plays the role of storage and display. The upper cabinet of the back bar usually displays wine utensils, wine glasses and various wine bottles, usually for various spirits for preparing mixed drinks. The lower cabinet refuses to store red wine and other bar supplies. The refrigerator installed in the lower cabinet is used for refrigerating white wine, beer and various fruit raw materials. There will also normally be an ice maker at the rear bar. 5. The distance from the front bar to the back bar, that is, the waiter's work walkway, is generally about 1 meter, and no other equipment can protrude into the walkway. The top should be equipped with blister sheet or rubber sheet shed to protect the safety of bar attendants. The floor of the walkway should be paved with plastic or wooden head frames, or paved with rubber pads to reduce the fatigue of the attendants when standing for a long time. The waiter aisle in the service bar should be widened accordingly, some of which can reach about 3 meters. The wider aisle is convenient for stacking various wines, beverages, raw materials, etc. when the supply is large.

(III) bar kitchen set up many modern bars provide guests with small food or simple food, fruit platter, etc., so as to meet the needs of guests,. It can also increase bar sales. So. The bar should have a kitchen design and a certain set of facilities. The kitchen of the bar should be arranged in a unified room, that is, cutting, cooking, washing and snack making should be arranged in a unified room, so as to have the characteristics of compact space, convenient connection and good natural ventilation. Since the bar is mostly easy to eat, easy to do snacks, fast food or other food, so the kitchen area can be smaller, equipment, facilities are relatively simple. In general, its basic facilities and equipment should include: 1. Ventilating fan. Two kinds of ventilation fans should be installed under certain conditions, one is a lower intake fan, and the other is a higher exhaust fan. The exhaust fan must have more air than the intake fan and must have a scrubbing filter. 2 stoves and ovens, fryers, rice cookers, heating and heat preservation catering tables, etc. 3. Refrigerator, low temperature freezer, etc. -4. Washing and disinfection facilities and equipment.

(IV) bar tables are equipped with the specifications and shapes of tables and chairs in the bar, which are adapted and changed with the location, business form and architectural style. Before choosing tables and chairs, customers in the target market should also be considered. If the target guest is a guest who pursues elegance and enjoyment, the tables and chairs should be high-grade wood products with exquisite workmanship and texture. If the target guest is a business person who has been busy on a hard floor for a day, modern tables and chairs, such as spacious and comfortable chairs or sofas, will create a relaxed and comfortable atmosphere. If you want customers to party all night, then a comfortable couch or couch is ideal; if the operator wants to increase customer turnover, it is best to use hard plastic chairs and plastic tabletops. In addition to the type of table leaning, we should also pay attention to the height and inclination of the tables and chairs. In order to encourage customers to talk and increase the comfortable atmosphere, the height of the tables and chairs must be matched appropriately. Due to the different operating styles, the size of the tables and chairs is not uniform. Here, the following data are obtained from the general specifications adopted by most bars: the height of the table is generally about 75cm, and the height of the seat should be about 45cm. All kinds of commonly used tabletops: one-legged small round table has a diameter of 50cm, the general round table is 80cm,90cm,100cm,120cm and 130cm respectively according to the size, and the square table is generally 110 x 60 or 110 x 65cm