Points for attention in the design and planning of coffee shop bar analysis on the design characteristics of bar with different shapes

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Bar gauge planning

The design and planning of the bar is based on business indicators, and all bar styles are also the driving force for operation, if not

The overall design and decoration will lose the moving line of the whole pavement, and if the azimuth space is not set properly, the operation will be affected.

Be careful. And the bar design needs to be done by a professional decorator or a professional bartender according to the size of the restaurant pattern.

Omni-directional equipment planning and the coordination of style, color, light and shade should not only pay attention to beauty or material.

Quality, should pay attention to the needs of hardware equipment, operating space, appliances, machine decoration structure.

Notes on ● bar planning:

1. Business direction of the bar style design (foam black tea, coffee shop, PUB, juice bar, etc., belong to Europe, America,

What is the style of Japanese style?

two。 Whether the bar is shared with the counter (cashier). 3. The position set by the bar (whether there is a financial position or location)

The choice (personal factors).

4. Master the height, length and width of the bar, and the equipment trend of sink, pipeline and line.

5. Using the arrangement of equipped utensils on the shelves, the layout of food should be integrated.

6. The coffee stove should be separated from the cup holder to avoid causing fog in the glass.

7. Create the atmosphere of the bar (this construction can shorten the distance between guests).

8. The pipeline of the coffee stove should be fixed (if the plastic pipeline must be strengthened).

9. Gas furnace is to extract natural gas or barreled gas need to confirm the re-construction operation.

10. The bar shipping area and recycling area should be isolated and go in and out according to the design order.

● one-character bar design features:

1. It is suitable for Xiaopingu space.

2. It usually doubles as a cashier with a length of about 3.5M--4.5M.

3. More use should be made in the overlapping use of space, such as cup holders or cabinets and freezer tables.

4. The freezer workbench is usually used on the work table.

5. adopt single-line operation, facing the customer seat area, it is easier to serve the manpower allocation of the operation:

There are 2 people in the bar and 1 person in the outfield.

● L-shaped bar design features:

1. Both the size and the size of the space can be used.

2, side and workbench, or 45-degree corner cake cabinet.

3. More use should be made in the overlapping use of space, such as cup racks or cabinets and refrigerated cabinets.

4. The freezer workbench is usually used on the work table. 5. When adopting single-line two-way operation, we should pay attention to the service to customers.

6. Manpower allocation: 2 people in the bar and 1 person in the outfield.

Design features of ● zigzag bar

1. It is suitable for Daping space.

2. Double-line and three-way moving line, the middle channel needs 90m / m / m / 100m, and three people can work at the same time.

3. The bar can be equipped with microwave, small oven, small fryer and other simple meal baking equipment, the simple meal area is slightly separated from the beverage making area.

4. Stainless steel can be used on the work table to facilitate cleaning.

5. For double-line and two-way operation, the middle aisle should be set up more than 100 inches.

6. Manpower allocation: 2 murmurs in the bar and 2 in the outfield.

Design characteristics of round bar

1. Suitable for Daping number, strong display space.

2. The circular working line has a lot of waste of dead corner space, and the cost of the round bar is also high.

3, the round bar has a strong display, the clothes of the bar players, and the action of making drinks must have a professional level.

4. Display shelves can be set up in the center of the bar, such as coffee utensils, coffee beans and so on.

5. There is more waste in the central aisle for circumferential work.

6. Manpower allocation: 3 people in the bar 2 murmurs; 2 people in the outfield 1 murmurs.

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