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Bar Design - How To Design An L-Shaped Bar

How do you design an L-shaped bar? 

Design guidelines dictate where to place the bar gate depends on the handling and cleaning of bar service glassware.


BAR DESIGN – HOW TO DESIGN AN L-SHAPED BAR

Space planning is the first step in commercial bar design, whether the application is for restaurants, hotels, country clubs – youARCHITECTURAL PLAN OF TYPICAL L SHAPED BAR name it. How to design an L-shaped bar is more dependent on the available space than any other factor. The first rule in bar design is that glassware flows from left-to-right, so when standing behind the bar, the bartender will always have clean glasses immediately to his or her left and soiled glasses to the left of that. Drink making, the next step in the process, follows the same clockwise flow. Therefore, the handling and cleaning of bar service glassware is the first step in the flow of glassware. This means that the return leg of the L-shaped bar is normally placed at the left end (as the bartender is standing with his or her back to the back bar).

In the L-shaped bar shown here, the bartending process works like this:

  1. The soiled glassware is returned by the wait staff in tubs and accumulated in the underbar glass rack, designated here as ‘R/T.’L SHAPED BAR WITH HINGED GATES ON RETURN LEG
  2. As the bartender has time, he/she will remove each tub, set it in the corner drainboard and begin to remove the individual glasses, where they are emptied into the dump sink (designated here as ‘DS’), rinsed and then washed, rinsed and sanitized in the 3-bin sink.
  3. Upon completion, the glasses are placed in racks and stored in other underbar glass racks (designated here as ‘GS’), where they will be available for making the next batch of drinks. 

For L-shaped bars, the bar service gate (or bar opening) should be located at the opposite end of the bar, from the return leg, as shown here. There are other layout options available forSKETCH OF L SHAPED BAR WITH OPENING how to configure the bar equipment on the return leg:

  • Another opening could be placed on the return leg, as shown in this alternate example, but the bar would have to be lengthened by 24” and one seat would be lost; a pair of hinged bar gates is the only viable option for securing that end of the bar.
  • The best option for optimal bar design for the return leg is shown in this second example, where a 45 degree corner creates a unique seating arrangement that so many patrons love.

In commercial bar design, we normally recommend automatic glass washers (in lieu of 3-bin sinks), as they save at least three feet, are much more efficient and produce much cleaner and safer glassware.


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DISCLAIMER: This 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!

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POPULAR DOWNLOADS:

STANDARD BAR CLEARANCES w/ADA:
https://www.dropbox.com/s/6pnjarjnonq0d7t/UNIVERSAL%20BAR%20CLEARANCES%20w_ADA.pdf?dl=0

CUSTOM DRINK RAIL DESIGN:
https://www.dropbox.com/s/tj9wr1gp4kolbqa/CUSTOM%20DRINK%20RAIL%20DESIGN.pdf?dl=0

BAR AND RESTAURANT SEATING GUIDELINES:
https://www.dropbox.com/s/lwni53dohpc4hbd/BAR%20AND%20RESTAURANT%20SEATING%20GUIDELINES.jpg?dl=0

 

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