Clarity of Purpose
When planning a bar for a restaurant it is essential to be absolutely clear on what it is designed to do. For example, a restaurant concerned with seating and catering for as many customers as possible may need only a small, brief stopping place for customers to enjoy a drink whilst waiting for a table. There may be few or even no seats as the bar is not designed for customers to spend more than a few minutes there.
Another type is designed as a place where customers can meet, enjoy a drink and interact before taking their table. This type will almost certainly be larger and will need to be a comfortable, relaxing place. Nonetheless, this type of bar is not a place where customers will linger long, as their main purpose in visiting the restaurant is to eat.
The third type is designed to be an attraction in itself. It will be larger than the others described and may be set apart from the restaurant and even have its own separate entrance. The bar itself is an attraction as much as the restaurant to which it is attached and may serve bar food.
Deciding upon any theme the bar may have is essential. Any theme chosen should compliment the restaurant. For example, if the restaurant is modern in design, building a Victorian style bar will be in stark contrast and can be unsettling and distracting for customers. The theme should work with the rest of the restaurant.
Comfort and Service
The two main reasons customers will want to stay in and re-visit a bar are if they feel comfortable and enjoy good service. These will take precedence over any trendy theme, so it is vital that the bar can deliver these.
Designing a bar for a restaurant is a great opportunity to be creative, but the costs can soon escalate and ruin the experience. It is essential to set a firm budget and obtain quotes at every stage of planning.
No matter how well a bar fits into the design of the restaurant it still has to serve a very practical purpose. It must not hinder the functioning of the restaurant or cause unwanted distraction to diners. For example, music often plays a big part in creating a bar’s atmosphere, but diners may not want to hear it. Staff must be able to work in the restaurant and the bar without hindrance or disruption to customers.
As costs rise it may seem attractive to try to create a bar in the most economical way. That might mean hiring those with no relevant experience. Designing and constructing a bar that looks professionally created and will last, as well as make a positive impact on customers requires professional skill and it is always wise to consult a dedicated company such as Dawnvale (see: www.dawnvale.com). The advice and expertise such a company can bring can save money in the long run.