How do you design a bar for a pizza restaurant?
Discover why the bar equipment requirements for pizza restaurants are unique and the cost is much less.
HOW TO DESIGN A BAR FOR A PIZZA RESTAURANT
Most commercial bar designs have similar equipment, but why do certain venues require unique bar equipment? The simple answer is: the patrons and tradition. Bar equipment requirements will vary depending on the percentage of beer, wine and liquor a given venue sells. When you think of pizza you think of beer. This is why pizza restaurants typically sell 60% beer, 20% wine and 20% alcohol and therefore will have different bar equipment than fine dining restaurants, which sell a much higher percentage of liquor and wine and very little beer. Here’s an example of a pizza restaurant bar we designed for a client in Jackson Hole, Wyoming. This is markedly different from other bars we’ve designed. The major difference is in the amount of alcohol sold. The most notable changes are as follows:
- The ice bins are less sophisticated, so simple ice bins (with cold plate) can be used instead of larger combination ice bins with bottle wells (for mixers), a savings of $500 per unit.
- Because less alcohol is sold, there’s less of a need to display it, and in many instances the backbar can be eliminated, which can save up to $5,000.
- The underbar glass washer can be eliminated since commercial kitchens have an extensive amount of dish washing equipment; this results in a savings of at least $4,000.
The equipment in this layout is approximately US$15,000, or about US$7,500 per station and represents about a 30% savings as compared to an equivalent bar selling a high percentage of liquor. From a personal perspective, it’s always best to wash the bar glassware in the bar. I believe that this is the only way to efficiently operate a busy bar. I also believe in displaying liquor, as it’s the most profitable – especially if a craft cocktail menu is instituted. A craft cocktail menu is a “Must” – even for pizza restaurants. As I’ve written in an earlier post (ref. below), craft cocktails yield the greatest profit potential for all bar owners, so you don’t want to be a non-participant in that extremely lucrative offering.
Lastly, you’ll notice the ergonomic efficiency of this bar layout. Both bartenders move primarily from side-to-side and neither has to walk more than two steps in either direction.
Efficiently-designed bartender stations equate to efficiently-run bars and happier customers, which will maximize your profits and turn your bar into a cash cow!
Check-out my recommendations for great bar products and accessories here: http://astore.amazon.com/c0fe6a-20
Subscribe to Cabaret Design Group Here: https://www.youtube.com/c/Cabaretdesigners?sub_confirmation=1
QUESTION — Have a question about Bar Design, Bar Equipment or Anything Else? Post in comments section of this video!
WHAT ARE THE MOST PROFITABLE DRINKS?
ERGONOMIC BAR DESIGN FOR MAXIMUM BARTENDER EFFICIENCY AND PROFITS
HOW MUCH DOES IT REALLY COST TO BUILD A BAR?
DRAFT BEER SYSTEMS FOR BARS – DIRECT-DRAW vs LONG-DRAW DRAFT BEER SYSTEM COST
DISCLAIMER: The above video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!