Viola Group
IMG_2651.JPG IMG_2652.JPG IMG_2653.JPG IMG_2654.JPG IMG_2655.JPG IMG_2656.JPG
More available upon request

From “Anatomy Of A Well-Designed Bar,” Foodservice Equipment Reports, May 1, 2015 — The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly, getting it right demands the expertise of a true bar-design expert (vs. a general contractor, architect or interior designer, for example). Good bar design starts with input from the operations team—especially the bartender—and coordination between the mechanical, electrical and plumbing engineers and the equipment installers.

‹ Back to Case Studies