Coffee shop bar design size and bar planning experience to share how to decorate the coffee bar reasonably?

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Bar Counter

The bar is the most difficult place for the whole restaurant, because it not only needs water and electricity, but also has to take into account the overall beauty in order to make the bar staff operate smoothly and smoothly. As long as the kitchen of a dining room is concerned about the moving line of operation and cleaning, there is no need to care whether it is beautiful or not. But the bar is different! It must be located where guests can see it, and even some bars can let guests sit in front of the stage. Bars and coffee bars are often designed like this! The bar is often the cashier's place! Such complex conditions make bar design a nightmare for every designer! However, in addition to restaurants and cafes, a bar will be placed in many places to serve as a cashier and tea cabinet, which is often designed in beauty parlors. Most of the modern home environment is an open space, and the living room, kitchen and dining room are designed on the same plane, while it is always difficult for Chinese people to see the hearth directly from the living room and nail a wall directly to make the space smaller. So there are also many designs like to separate a bar between the kitchen and the dining room, which not only has the function of separation, but also has the function of receiving and taking into account the aesthetic design. shooting two birds with one stone!

The counter and the bar are different! If there is no sink design at the counter, there must be a sink at the bar. At present, the common ones are bars, coffee bars and tea bars. Boss Yang of the bar has less contact, but the coffee bar makes more! So this article will focus on coffee! Especially the coffee bar for business use! The tea bar is similar to the coffee bar, so there is no need to talk about it separately. In fact, of all the bars, the coffee bar is the most troublesome, because there are the most equipment and the most miscellaneous items. If the equipment is misplaced or the water and electricity are misconfigured, it will not be long before the bar will be abandoned! Using it reluctantly will only get worse. This is not alarmism. At the time of writing this article, Boss Yang had three restaurants that had been open for a long time to demolish the bar! At the beginning, the decoration of the restaurant was planned by the design company. The whole bar is beautiful in appearance, but it looks terrible as soon as you enter the bar. Aah! aah! That means that the designer did not understand bar planning at all. First, he did not consider equipment, second, he did not consider ergonomics, and third, he did not consider acceptance. Only consider the beauty of the bar! No wonder the bars of these three restaurants need to be dismantled and redone in less than two years!

Boss Yang was not born with experience in the bar. That is because he has been working with the Katie Company, which specializes in coffee equipment, for more than a decade. You have to plan the bar for people to sell coffee equipment. When a deal is reached, it is up to a decoration company like Boss Yang to implement it. All the work in the world is that practice makes perfect, and I am the kind of happy carpenter who is willing to learn new knowledge. I have more or less experience in bar planning for more than a decade! Share it now. You can't buy it if you have money. ^ ^!

Coffee bars are mostly divided into front bar and back bar. When there is not enough space, you have to add a side. There are also circular bars with four sides away from the wall, which are mostly independent bars serving tea and drinks in the mall or outdoors. Most of the bar houses are located by the swimming pool of the Grand Hotel. The front bar is subdivided into high bar (about 4.2 feet), medium bar (about 3.6 feet) and peace bar (about 2.8 feet). These three heights are lucky on the Luban ruler, and the bar is for business. The distance between the front bar and the back bar is not too wide, there are at most two people in the bar, the aisle width of 2.9 or 3.4 feet is more than enough, too wide waste of space does not matter, but also let the staff in the bar tired! It goes without saying that it is too narrow, of course, there will be a situation of necessity. The narrowest point of the small bottle of Taipei Xinyi Eslite b2 hand-made coffee bar is only 1.2ft (36cm), because the rental block is so large that this situation can only be seen in the Taipei metropolitan area.

In addition to the difference in height, the front bar also has to consider whether to set up seats, one is to directly use the high table as the table, the other is to make another platform table in front of the bar (about 2.7 feet high), using a general chair. Whether or not there are seats in front of the bar depends on the business environment. Generally speaking, large restaurants do not have bar chairs. While bars must have bar chairs, small restaurants set up front bar platform tables and chairs are mostly seat considerations, a few more seats will increase the turnover quota. Most of the bar chairs in the coffee shop are also seats for regular customers or guests who come alone to pass the time, because it is very convenient to chat with the people in the bar. Aah! aah!

Earlier, the high and low bars are all integrated, that is to say, the front high bar and the inner cabinet are nailed to death, so it is good to do so, but once there are water and electricity problems, it will be more difficult to maintain! So at present, the wall of the front high bar made by Boss Yang is separated from the inner cabinet. And the back board of the standing wall only seals the place that can be seen above, and the place blocked by the inner cabinet is OPEN, open the inner cabinet, and the water pipes and wires can be seen at a glance! Maintenance is much easier! The inner cabinet also tries to persuade the owners to customize the white iron work cabinet, although the price is high, but it is durable and clean, and there will be no small strong crawling around. Only the cashier in the front bar is suitable for wood, of course! If there is a cost consideration, other cabinets are also made of wood! The countertop material on the high bar had better be either glass or stone, and even if it is not so bad, you have to use a Mainai board. Other materials will be scratched soon, otherwise they will be faded by soup and water. I used to put mosaics on the table, and it felt good! But it's best to get a piece of glass on it, and the tile seams are easy to get dirty!

Most of the inner cabinets of the front bar will have a cold refrigerator, a small sink, a coffee machine cabinet, coffee machine and bean grinder are very high, will exceed the front high bar table, so the table had better go 2cm inside, the rest is prominent on the outside, the internal working platform will be spacious and easy to operate! Boss Yang used to put a bean grinder on the right side of the Italian coffee machine before planning. the front of the bean grinder is put into the slag basin, and the slag basin should be movable to facilitate cleaning. There should be a small sink next to the bean grinder. This sink is only for the staff to wash small things, not a place to wash cups. There had better be a gooseneck faucet beside the small sink to provide raw drinking water, which is convenient for the bar staff to install pots to add water to the guests outside the bar! Next to the coffee machine, you have to find a space to put the marmalade, preferably with a high and low fruit rack, plus a pressure head, which is not messy and easy to use. When there are enough people in the restaurant, you should put the chassis, spoons, straws, milk balls, sugar bags. Wait, wait, In this way, the workload of the staff in the bar can be reduced and the space for placing cups and plates in the bar can be increased.

If there is space at the top of the front bar, you can get a hanging cup rack or look at the board cabinet, and the bar in the restaurant does not need to look at the board cabinet, and the tea shop can make a Kanban in front of the cabinet to mark the goods and prices. At present, the popular practice is to use an iron blackboard, write the goods with chalk or ask advertisers to make long magnet labels, both of which can change the name and price of the goods at any time. Of course, do not waste the back of Kanban, you can use the space to do storage cabinets.

The cash register must be in the front bar. No one will put it in the back. The take-out bar can flatten the cashier. It is convenient to order or pass the goods to the guests. The appearance of the front bar is a matter of opinion. Look at the style of the restaurant or take-out bar to design. That belongs to the scope of style design, Boss Yang this article only talks about bar planning points for attention!

After most of the bar will have a large sink, there should be one or two dripping trays on the sink, and the washed cups and plates should be placed on the dripping water to dry for easy storage. Smoothie machine, muffin machine, boiling water equipment will also be put in the back! The ice maker is also planned as far as possible, and the lower cabinet of the rear bar is mostly used for storage, and the space under the sink can be used to place water purification equipment or cabinet-type water boilers. Water purification equipment is mainly before the supply of water purification gooseneck faucet, coffee machine, ice machine, water boiled machine, used to be two-part high-pressure cotton pipe drawing treatment, are now using PVC hard pipe re-adapter. Because the cotton thread is easy to be bitten by Mickey when walking in the wallboard or under the floor! All pipe connections must be equipped with triangles that can turn off the water, so that the water can be turned off in time in case of leakage. There should be a floor cabinet at the top of the bar for placing cups and plates, tea bags or other products. There should be hidden lights between the shelf and the shelf, so that the back bar table will not become too dark! The top can also be made into a storage cabinet with a lift door to receive some miscellaneous items. The lower cabinets of the rear bar must be shielded by doors, while the wooden cabinets of the front bar can be sheltered without doors. If there is a special cup pull basket is not this limit, after the Mesa to the middle wall of the upper shelf had better be covered with easy-to-clean materials, such as mei Nai board, lacquered glass, mosaic. It is important to keep the bar clean quickly! Therefore, the material selection should also be in the direction of easy cleaning!

If there is not enough space in the bar, some equipment can be saved, such as the ice maker, as long as there is an extra ice storage tank in the bar, unless the ice is used large enough, it is enough to call it ice. Or leave the ice maker in the kitchen!

Front bar if it is 4 meters 2 high bar, it is suggested that the floor of the bar should be 15-20cm high, so that it is convenient for the staff in the bar to put the items on the counter of the high bar. The surface material of the high floor has been used by Boss Yang, and the most economic one should be the anti-skid plastic floor. The bottom plate should not be too thin, and the support should be strong enough! The machines and equipment in the bar are not light, and the workbench refrigerator, ice maker and Italian coffee machine are all deadly! You can't ignore it!

There are a lot of small things in the bar, such as goblet rack and coffee cup rack, which are locked under the hanging cabinet with silk. It is also beautiful to leave a lamp above these cup holders on the cup. The bar stove is also a little thing that saves space and creates a sense of beauty. The siphon coffee pot is directly put on the high bar to show the guests, and it also shows the taste of coffee-making skills. It's just that there must be a shelf next to the bar stove to avoid breaking the tall cup when pouring coffee.

To put it bluntly, there are only a few things that should be paid attention to in bar water and electricity. First, there are more wire circuits, second, drainage should be smooth, and third, all intake pipes should be equipped with hard pipes, whether it is general water intake or clean water intake. The wires hidden under the floor also need distribution pipes, not carelessly! There must be a water stop under all faucets. If the drain is too long, it is best to make a filter box in the middle, similar to the sedimentation box under the lens grinding machine of the glasses company. it is easy to pass through the drain or replace the drain in the future.

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