THE BASICS OF BAR DESIGN
“I believe good design can really enhance the experience for bartenders and customers if executed in perfect synergy with the concept behind the venue,” says Jimmy Barrat, bar development manager at Zuma Dubai, Abu Dhabi and Turkey. The first step, he explains, is identifying what experience needs to be delivered to the guest and who the target customers are. “The bartender and designer should collaborate...if all parties are involved [in the design] from the beginning, the outcome is more likely to be a successful one,” Barrat says.
Cesar Asfour, bar manager of L’avocat in Beirut, explains that the way alcohol, mixers, ingredients, utensils and equipment are displayed helps bartenders do their job better. The most frequently used items need to always be at hand and it’s also important to place sinks and other equipment in convenient locations. A few extra steps to fetch objects add up, especially on a busy night, and can mean the difference between fast and slow service.
Asfour says it’s important to have two sections at every bar – one to serve customers seated at the bar itself, and another to dispense drinks to serve the floor. The much larger Stereo Arcade in Dubai has five bars, two of which are “hidden” dispense bars. “The dispense bars are fully equipped to exclusively serve hundreds of guests per night on the tables and on the floor. This way, bartenders managing our three customer bars can focus their undivided attention on the guests ordering from the bar and provide them with the best possible experience, without diverting their attention to drink orders for the floor,” says managing partner Ziad Kamel. The pioneering venue also has a ladies-only bar elevated above the rest of the club, giving women a more relaxed experience.
Iris bar manager Sebouh Tato says it’s all about the bar experience. “Guests don’t just want a cocktail, they also want to watch,” he says, explaining that the new trend is to “discover what bartenders really do behind the bar, and how they serve the experience.” This shared bar experience also helps customers mingle – and it’s the bartenders’ job to facilitate it. “It’s better for business if people are interacting because it means they’ll have more fun, stay longer, usually they also order more shots,” says Asfour. Tato and Asfour agree the bar is the most attractive part of a venue. Asfour explains, “The bar at L’avocat is always
What makes a good bar? That depends on who you ask. Talk to the customers and they want good drinks in a social ambiance. On the other side of the bar, the hardworking laborers crafting drinks all night need specific elements to work more efficiently
Good design plays a key part in making a positive first impression on guests and encouraging them to return