Good Bar Design to Improve Your Bottom Line

The basic rule of business is to maximise yourdesigning the bar & renovating the room. Following
profit by reducing costs, increasing sales &the opening the bar served over 60 kegs a week
charging the maximum amount for your productwith far less staff. Walk up to the bar now &
or service that the market will bear. Theorder any number of drinks & the bar tender will
customer will unconsciously make a decisionmove a maximum of 2 steps. The room was
whether the price charged is good value if theinviting, the customers happy, the staff were able
product or service meets or exceeds theto give efficient service and had time to banter
customer's expectations.with the customers & the publican is laughing all
So it makes sense when designing a bar that thethe way to the bank.
outcome reduces costs, promotes sales and addsAsk yourself:
value to your product or service that meets or- Does your bar have efficient ergonomically
exceeds the customer's expectations.design service areas?
A client of Hot Concepts (Australia) Pty Ltd had a- Can your product be easily stocked even during
bar that was doing 7 kegs a week. The Bar wasbusy times?
19 metres long and poorly laid out. If you walked- Have you the right equipment to maintain &
up to the bar and ordered a beer & a mixedserve your product at its best?
drink the bar tender walked 36 metres to get the- Can the bar & equipment be easily cleaned &
drinks & complete the service. No matter howmaintained?
many people the publican put behind the bar the- Does the look and feel of the bar add value to
service was slow & costly. The owner bought inthe customer's experience?
Hot Concepts to renovate & fix the bar but- Does it meet with OH&S requirement? These
wanted to keep the long bar as it was a historicalare just some of the issues that need to be
feature of the pub. So, the team set aboutresolved when designing a Bar.