Coffee shop bar design suggestions recommend coffee shop bar decoration matters needing attention

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The soul of a coffee shop is the design of the bar. The bar is not only the place for guests to make a first impression, but also the operating room where baristas make drinks, and it is the heart of a store!

Before determining the bar design, be sure to define and solidify the style of the store, and then make a good design plan according to the actual situation of the store. In addition to considering the style of the store decoration, we also need to fully consider the allocation of customer area and bar space as well as moving line design.

The moving line design of the bar needs to take full account of the efficient operation of the shop assistant after receiving the order, so from the location of the equipment, we need to consider how to make the staff more easily from operation to serving meals.

"Bar style"

Bar design, we first according to the actual situation of the store and business model to determine the style, generally divided into three types: open, semi-open, closed.

The open bar means that after the customer enters the store, the whole process and the equipment used by the barista can be clearly seen from outside the bar. Semi-enclosed means that when customers enter the store, they can only see the process of making drinks, but they can't see more details. Closed mode means that after customers enter the store, they can't see any operation details from placing an order to completing it.

If it is an independent cafe decoration, it is recommended to use an open bar. Today, consumers will still choose to spend in independent coffee shops, more because they are more humane, can see their own beverage production process in all directions, and feel the barista's love and pursuit of coffee and products. It not only makes people feel at ease, but also makes people feel warm.

"size and orientation of the bar"

The orientation of the bar depends on the location of the store and the size of the store. If it is located on the main street, the space of the shop is deep, the pattern is longitudinal rectangle), you can design the side-to-door one / L bar; the pattern is horizontal rectangle, you can design the opposite door one-shaped bar. If the space is shallow (the pattern is square), you can choose the side-to-door L-shaped design.

If it is located in the community, the space in the store is usually small, it is recommended to choose the side-to-side door, and if the facade space is large enough, you can also set up a takeout window connected to the bar. If the space is big enough and deep enough, you can consider the return bar at the opposite door.

The size of the bar needs to be considered: storage space under the bar, bar cashier, operating space, production space. In the clean area, if you sell desserts, you also need to consider the location of the dessert display cabinet.

Whether the design of the console is reasonable or not directly determines the convenience of the future work. The width of the console cannot exceed that of the bar. So first of all, according to the size of your bar to determine the size of the console, the height of the bar is recommended in 90-110cm, width 50-60cm.

The operating space of the countertop usually includes a coffee machine and two bean grinders, as well as various auxiliary tools for making coffee (such as hand brewing tools, Italian coffee tools, etc.), and space for ovens and blenders should be reserved if necessary. First decide on the machine, then decide on the reserved length. Then the cashier area and the output area are reserved on both sides / sides of the console. The trend of moving line: cashier-espresso-hand-brewed coffee-produced.

Ice maker (lower area of coffee machine), take-out / product storage shelf, refrigerator, water purification system (lower area of coffee machine) are separated under the console. In order to keep ice cubes in a more hygienic and clean environment, it is recommended to keep a certain distance from the storage shelf and the refrigerator.

The sink had better be set up against the wall, the wall must be well tiled, opposite the espresso stand and the hand coffee stand, you can turn around to clean it, and you can use the trash can area under the sink. If the space is not allowed, there is only a unilateral bar, then the location of the sink is generally around the corner, which saves space and ensures the cleanliness of the whole environment.

"Water and electricity setting"

Ice maker and semi-automatic coffee machine both need water inlet and outlet, so be sure to let the master reserve the water entry and exit position where these two machines are placed. If it is not connected to the central clean water, a pure water filter can be installed at the water inlet of each of the two machines to ensure the purity of the water quality! In addition, coffee production needs to use soft water, so it is necessary to add a water softener.

If you need to do electricity first in the repair stage, you must first determine the location of all the machines and appliances to be used, and arrange the location and number of sockets under the bar. You will increase the equipment that needs electricity in the future.

"equipment input"

Act according to your ability, not the more expensive, the better, cost-effective, in their own affordable price is the most important! It is not recommended that you blindly invest in expensive equipment as soon as you open a shop. You really don't have to throw money on the equipment when opening a store! It is not too late to upgrade the equipment slowly after your operation is stable. Try to save money at the beginning of the opening of a coffee shop.

Of course, it also needs to be adjusted according to the focus of the products you sell. At the same time, it can be seen how important it is to determine the equipment before determining the console and bar, or even before preparing for decoration, and to determine the equipment must first determine the product!

Photo Source: Internet