Would you let a bartender design your kitchen?
Probably not.

There is some familiarity for sure. Most bartenders have seen a kitchen, some have possibly worked in one at some point in their careers. It’s possible there are some crossover ideas about workflow and functionality, but not much. No, the safe money is on engaging an expert. Preferably someone who has worked in a lot of different kitchens, knows what it takes to make one work well, and knows the other side of the industry, including the design, manufacture and supply of the equipment you need. A bartender probably would not be the person I would turn to to design a kitchen, even if he or she was designing my bar.

Why not?

There are countless intricacies to designing and building a kitchen that works: from the size of the freezer to the price of the specials. When done right, a kitchen is the major revenue driver of a venue, a place of work that fosters creativity and camaraderie, and an asset that will continue to serve its specific purpose, whatever changes are happening at the front of house. The lexicon of kitchen design is broad and mature. It has been built on, expanded, improved, standardised and evolved to meet needs as they arise. Good kitchen designers are experts in their fields. They know how good kitchens function and they understand how to deliver on this.

So what about the bar?

Why are venues turning to kitchen suppliers or chefs to design their bars?

Normally the process goes something like this: The kitchen consultant / supplier comes on board early in the process and discusses the requirements of the kitchen with the chef. This is important because the chef knows what they need to execute their concept, hit their volumes, and how many staff they will need to do so. This is a well trodden path of success.

The kitchen supplier / consultant will then ask the owner ‘What about the bar? We can throw a bar in for X amount of $’. The bar is usually a cheap add on, the supplier’s margins are very much in the kitchen. Sometimes, if a venue is ahead of the game, they will get their bar manager involved in the process. The bar manager is super motivated to finally get a chance to use some of her/his specialist knowledge to define the workspace around the bar concept and volume expectations.

The kitchen consultant takes the expert advice of the bar manager and does their best with what they have, but they can’t invest too much time here, because there is so little margin. They put in a sink, an ice well, a bench and some racks for glassware. They use their kitchen standards because there is no budget to start customizing modules for the bar. The end result, more often than not, is a bar that is inefficient and uncomfortable to work at. The venue is losing revenue and staff quickly become frustrated at work.

The process of designing a bar station really demands as much respect as a kitchen because the knowledge is just as specialised.

The bar station really is the beating heart of venues with a beverage focus. It provides the theatre, it drives the revenue. It should be a comfortable space to work and allow highly skilled professionals the capabilities to execute the vision and revenue ambitions of the owners, and it should draw guests in, make them feel comfortable, and keep them coming back.

Going deeper, if a bar station is viewed through the lens of the venue from front to back, it will inform so much. From the size of (and investment in) the ice machine, to how much money is invested in back bar stock, to how much money is sitting in the dry storage in different types of glassware. It will dictate staffing requirements and volume capabilities, bottom lines and ability to deliver the overall concept.

The bar industry is improving every year. Competition is increasing as venues strive to satisfy their customers rising expectations. And customers expectations really are rising. Guests are genuinely more educated, their pallets are more sophisticated and they want a better all round return on their money. €15 euro for a cocktail is ok, but it comes with expectations.

The profession of bartending is keeping pace with these changes. Today, venues compete for professionals who strive towards absolute ideals of hospitality, product knowledge and execution. These professionals have studied, traveled, sweated and worked hard to reach a level of expertise without which an ambitious venue can not succeed, and they are demanding a workspace that allows them to translate this expertise into volumes of high quality output.

From an investment perspective, business owners and venue owners (developers, real estate owners) are beginning to understand the importance of investing in the main revenue driver of a drinks focused venue, and in turn they are engaging people who know how a bar station works, and people who understand how the design of the station will directly affect the bottom line. They are listening to guests who want high quality drinks, served quickly, and they are listening to their high value staff who are expecting a comfortable and efficient work environment.

A kitchen supplier probably doesn't have the insight or expertise to consult, design or recommend a bar solution that will help an ambitious venue succeed. So unless you’re building your venue on a desert island with no access to internet, phone, or other people, better to speak to a bar designer.

Written by Sam Millin