Bar kitchens likely have limited operation, but shouldn’t be an afterthought. Plan carefully to make the most of the space you have. Leave enough room for equipment storage, an… See more

Staff areas such as offices and break rooms should be included in your floor plans. Be sure to set aside some of the back-of-house space for your managers to complete a… See more

There are a lot of creative ways to arrange bar seating. The industry standard, according to Total Food Service,is 60/40. 40% of the space is used for prep, the bar, and the kitc… See more

The entrance is the first impression your guests will get of your bar. Craft an entrance space that invites guests in and provides them with crucial information about how t… See more