Good Bar Design to Improve Your Bottom Line

Good Bar Design to Improve Your Bottom Line

The customer will unconsciously make a decision whether the price charged is good value if the product or service meets or exceeds the customer's expectations.

So it makes sense when designing a bar that the outcome reduces costs, promotes sales and adds value to your product or service that meets or exceeds the customer's expectations.

A client of Hot Concepts (Australia) Pty Ltd had a bar that was doing 7 kegs a week. The Bar was 19 metres long and poorly laid out. If you walked up to the bar and ordered a beer & a mixed drink the bar tender walked 36 metres to get the drinks & complete the service. No matter how many people the publican put behind the bar the service was slow & costly. The owner bought in Hot Concepts to renovate & fix the bar but wanted to keep the long bar as it was a historical feature of the pub. So, the team set about designing the bar & renovating the room. Following the opening the bar served over 60 kegs a week with far less staff. Walk up to the bar now & order any number of drinks & the bar tender will move a maximum of 2 steps. The room was inviting, the customers happy, the staff were able to give efficient service and had time to banter with the customers & the publican is laughing all the way to the bank.

Ask yourself:

Does your bar have efficient ergonomically design service areas?

Can your product be easily stocked even during busy times?

Have you the right equipment to maintain & serve your product at its best?

Can the bar & equipment be easily cleaned & maintained?

Does the look and feel of the bar add value to the customer's experience?

Does it meet with OH&S requirement? These are just some of the issues that need to be resolved when designing a Bar.

Mark Finigan

Project Development Manager

mark@rossiniproducts.com.au

http://www.rossiniproducts.com.au

Mark has a Bachelor of Art (Industrial Design) and a Diploma of Company Directors. He is an accomplished designer ininterior, furniture, and project design and has over 30 years experience in the hospitality industry including 10 years of owning and running his own restaurant

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