How to design a professional bar area

Updated: Dec 21, 2020


Bar or countertop dining areas can be a great addition to the restaurant floor plan. If you haven’t considered one, you should if space allows. It’s a more profitable use of space than a large waiting area since the customers can order drinks while they wait and this will help the income of your clients. Plus it creates small-footprint dining space for diners expecting not to seat at a table especially when they are by themselves.

For placement, a bar or countertop that shares its back wall with the kitchen works very well, especially in small spaces. That lets you tie into the existing plumbing for bar sinks, plus you can add a pass-through window to the kitchen for a diner, cafe-style coffee house, or bistro restaurant concept.

To maximize your client’s restaurant profit designing the bar area is really important. Remember drinks first always! They will entertain your client’s customers while they are preparing their food in the kichen.



The set-up of a restaurant bar depends on obviously according to the restaurant’s size, theme, and the liquor license of your client. If they are only serving beer and wine, a small service bar is more than adequate for their needs. Remember some bars are service only, meaning they don't serve customers directly. Instead, the staff will order and pick up drinks for the customers. Other full-service bars offer drinks as well as a limited or full food menu.