How to Enhance Bar Performance by Improving Its Organization
The bar area is the space where the bartender carries out their activities and takes care of its maintenance. The components include the exterior part: front bar, the interior: bar station, and the back: bar back or back bar:
Bar Stools. It is the bartender's responsibility to keep them well organized, with a minimum space of 30 cm between them.
Footrests. Their design must be ergonomic and proportionate to the height of the bar and the stools.
Bar Top or the top part of the bar. This is the space designated for beverage service, and the width must be at least 40 cm. It must always be clean and tidy.
Service Line. This part of the bar is found on the interior side, towards the bartender. Normally, the “service line” is situated at a lower height, about 2-3 cm, with a width of about 12-15 cm. It can also be integrated into some designs, at the same level as the bar top, and with a drainage system. This is the space where drinks are prepared.
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Bar Back. This is the part of the bar that is behind the bartender, where most of the glassware is arranged, and above it - the display of bottles. The organization of the bar back is subordinate to functionality. The most commonly used glasses and cups are arranged in the most accessible and comfortable spots for the bartender. The order of the bottles depends on the type of bar. Generally, they are arranged as follows: first the white spirits: vodka, gin, tequila, etc. In the second row, the whiskies and rums. Then, the liqueurs are arranged, but only those that can be consumed neat. The upper rows are reserved for the more expensive and aged beverages.
Bar Station. The workstation, also called cocktail station or bar station, is the most functional part of the bar and is generally designed for a bartender to work at, containing all the necessary components for fast and quality service.
Components of the Bar Station
Speed Rack. Here, the most commonly used beverages are organized. Depending on the type of bar and its menu, the speed rack can be single, double, or triple. The bottles have a strict order, and their labels face the bartender. The direction of the metal pourers is to the left.
Ice Tray or Ice Bin. Container or drawer for ice; it must always be full, as this keeps it cold longer, and with drainage, it can have dividers for different types of ice (cubes or crushed, etc.).
Store’n’pour Tray. Drawers for store’n’pour bottles (containers used for storing and pouring juices and premixes). They are attached to the outer walls of the ice tray to keep cool.
Sink. The sink of the bar station is used only for washing hands, fruits, rinsing tools, or blender jars.
Blender Station. The blender station is placed next to the sink and at the level of the speed rail.
Trash Bin. Garbage bin. From an aesthetic and functional point of view, it is integrated into the bar station, with a round opening next to the workspace. Depending on the available space, it can include several compartments for different types of waste.
Fruit Organizer. Containers for fruits, spices, decorations.
The floor between the cocktail station and the bar back must be covered with mats that have anti-slip and anti-fatigue functions. They also prevent breakage of bottles, glassware, etc.
Time and Money
Bar designers often face budget constraints and deadlines that feel like "yesterday." Many times, proper attention is not given to the organization and ergonomics of the workspace. Designing the bar must go hand in hand with the design of the bar and the workstation according to the specific needs of the establishment. Knowing the tools one will need to execute their bar project will enable them to build an efficient space that will yield greater benefits.The opening hours of a bar are limited, and within that timeframe, there are very few hours of service with high consumption volume. Therefore, if 15-20 extra drinks can be made per night, by the end of the year, it amounts to quite a bit of money.
