Bar table structure and design

The bar design should be elegant and comfortable. It should be beautiful and generous. The atmosphere should be cordial and gentle, giving guests a "home away from home" feeling. The furniture must be suitable for use. The bar counter is best to be decorated with luxurious and elegant high-grade marble. However, because marble gives people a cold feeling, most of the bar counters are framed with wood or metal and covered with dark hardwood. The design and decoration of the bar should be carried out in terms of equipment, walls, floors, ceilings, lighting, windows and some decorative objects. There are no two bars that are exactly the same in the world. Although the target market, function, space, and environmental layout of each bar are not the same, to a certain extent, the bar layout still needs to follow certain rules.

(1) Bar counter setting--Although the bar counter should be set up according to local conditions, when arranging the bar counter, in general, the following points should be paid attention to: First, it should be visually prominent, that is, when guests first enter, they can see the position of the bar counter. Feel the presence of the bar. Because the bar should be the center of the entire bar, the general symbol of the bar, guests should know as soon as possible where the drinks and services they enjoy are sent from, so in general, the bar should be placed in a prominent position. The second is to serve the guests conveniently, that is, the bar counter is set up to get quick service for the guests sitting at any angle in the bar. It also facilitates 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 staff are complicated and conflict. Therefore, the effective changes to the bar space facilities will make the guests' activities and the staff's services more convenient. The third is to arrange the space reasonably, and try to make a certain space not only to accommodate more guests, but also to make the guests not feel crowded and disorderly, and at the same time to meet the special requirements of the target guests on the environment. There should be a certain amount of space in the place where the bar is placed to facilitate service. This is often overlooked by some bars, so that service personnel and guests compete for space, and there are accidents of spilling alcohol during service due to crowding.

(2) Bar counter structure-the space form and operating characteristics of the bar are different. The bar counter should be designed by the operator himself. Therefore, the operator must understand the bar counter structure. Bar counters can be of various styles. At present, there are three basic forms of bar counter designs, among which the most common is the linear bar counter with closed ends. This kind of bar can protrude into the room or recess one end of the room. The advantage of this kind of bar is that the bar waiter will not turn his back to the guests, and can maintain effective control over the guests in the room, which is also a kind of respect for the guests. There is no fixed size for the length of a straight bar. It is generally believed that the longest bar that a waiter can effectively control is 10 feet. If the bar is too long. Service staff will increase. Of course, service personnel can also share certain equipment and supplies. During free time, a 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 shape can be set. Storage cabinets are used to store supplies and refrigerators. The third type is a circular bar or a hollow square bar. There is an "island" in the middle of this type of bar for display of alcohol and storage of goods. The advantage of this type of bar is that it can fully display alcohol and also provide guests with a larger space. But there are also shortcomings, it makes the service more difficult. If there is only one service person in free time, he must take care of four areas, so there will be some service areas that cannot be effectively controlled. Others can also be semicircle, ellipse, wave, etc., but regardless of its shape, for convenient operation and visual beauty, the following points should be paid attention to when designing:

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 should be 107-117 cm according to the standard, but this height standard is not an absolute truth. It should depend on the average height of the bartender. Therefore, the correct calculation method should be: bar height = average height of the bartender x0.618 The width of the bar counter is 41-46 cm according to the standard. In addition, it should be extended outward, that is, the place where the customer puts his arm when sitting in front of the counter, about 20 cm. The thickness of the countertop is usually 4-5 cm, and the outer edge is often decorated with thick plastic wrap.

3. The height of the console under the front bar is generally 76 cm, but it is not static, it should be determined according to the height of the bartender. Generally, its height should be at the place where the bartender's hand bowl is, so it is less laborious, and its width is about 46 cm. The operating table should be made of stainless steel for easy cleaning and disinfection. The operating table usually includes the following equipment: three-compartment washing tank (with the functions of initial washing, scrubbing, and disinfection) or automatic glass washing machine, sink, ice storage tank, wine bottle holder, cup holder, and beverage or beer dispensers.

4. The height of the back bar is usually above 175 cm, but the top should not be higher than the bartender’s reach. The lower plate is about 110 cm, or the same height as the bar counter (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 the preparation of various spirits for mixed drinks, and the lower cabinet refuses to store red wine and other bars. Supplies, the refrigerator installed on the lower floor is used for refrigerating white wine, beer and various fruit materials. Under normal circumstances, the back bar should also have an ice machine. 5. The distance from the front bar to the back bar, that is, the working aisle of the waiter, is generally about 1 meter, and no other equipment should protrude from the aisle. The top should be equipped with blister board or rubber board shed to protect the safety of bar attendants. The floor of the aisle should be laid with plastic or wooden slats, or laid with rubber pads to reduce the fatigue caused by the waiters standing for a long time. The waiter’s aisle in the service bar should be widened accordingly, some up to about 3 meters, and the wider aisle is convenient for stacking all kinds of alcohol, beverages, raw materials, etc.

(3) Bar and kitchen settings Many modern bars provide guests with snacks or simple food, fruit platter, etc., so as to meet the needs of guests. It can also increase bar sales. in this way. The bar should have a kitchen design and certain facilities. The bar kitchen should be arranged in a unified room, that is, cutting, cooking, washing, and dessert making are all arranged in a unified room, so that it has the characteristics of compact space, convenient connection, and good natural ventilation. Since most of the bars provided are easy-to-eat, easy-to-make snacks, fast food or other foods, the kitchen area can be smaller, and the equipment and facilities are relatively simple. In general, its basic facilities and equipment should include: 1. ventilator. If possible, two types of ventilation fans should be installed, one is a lower intake fan, and the other is a higher exhaust fan. The exhaust fan must be more windy than the intake fan, and it must have a scrubber filter. 2 Stove and oven, fryer, rice cooker, heating and heat preservation catering table, etc. 3. Refrigerators, low-temperature freezers, etc. -4. Washing and disinfection facilities and equipment.

(4) Bar table holders The specifications and shapes of the tables and chairs in the bar adapt and change 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 pursuing elegant enjoyment, the tables and chairs should be high-end wood products with exquisite workmanship and texture; if the target guest is a business person who has been busy for a day on a hard floor, modern tables and chairs, such as large and large A comfortable chair or sofa will create a relaxing and comfortable atmosphere; if you want customers to have fun all night, then a comfortable couch or couch is the most ideal; if the operator wants to increase customer turnover, it is best to use hard plastic Chair and plastic table top. In addition to the types of desks, you should also pay attention to the height and slope of the desks and chairs. In order to encourage customers to talk and increase the comfortable atmosphere, the heights of the desks and chairs must be matched. Due to the difference in business styles, the size of the tables and chairs of the bar does not have a uniform specification. Here, based on the general specifications adopted by most bars, the following data is obtained: the height of the table is generally around 75cm, and the height of the seat should be around 45cm. Various commonly used desktops: small one-legged round tables with a diameter of 50cm, general round tables are 80cm, 90cm, 100cm, 120cm and 130cm according to the size, and square tables are generally 110 x 60 or 110 x 65cm