The design of a bar is one of the most strategic drivers of its economic and operational performance. A poorly conceived layout slows teams down, disrupts service, diminishes the customer experience and, ultimately, compromises the establishment’s profitability. Below are five design mistakes that could jeopardise the success of your bar.

1. Neglecting workstation ergonomics

The bartender should be the cornerstone around which the design is developed. Designing a bar without integrating their needs means undermining service efficiency from the outset. A well-designed layout not only boosts productivity (more drinks served, more satisfied customers) but also reduces staff fatigue and limits errors, even during peak hours. Particularly as the space behind a bar is often very constrained.

The first step is to understand how bartenders operate and to list all the elements they require (as well as determining the necessary distances between them). The bar should then be divided into distinct work zones corresponding to the different tasks to be performed. This not only allows staff to locate tools and ingredients more quickly and easily, but also helps maintain a safer and cleaner working environment behind the bar, even during the busiest periods.

A good practice is to plan the bar from left to right, from clean to dirty. The worktop should begin with clean glassware, followed by spirits and ingredients, and end with bins, sinks and dirty dishes (refrigerated items should also be integrated into the layout). The sink should be placed at the end of the counter so it can be easily shared by bartenders and waitstaff. If several bartenders are employed, ideally they should not share a single workstation and set of equipment; instead, each should have an identical setup.

2. Poor anticipation of circulation flows

The efficiency of a bar also relies on smooth circulation: behind the bar to ensure fast and seamless service, in customer areas for optimal comfort, within storage spaces to support bartenders’ preparation, and towards emergency exits to guarantee safety and regulatory-compliant clearances.

For staff : the objectives are service fluidity and speed, safety (avoiding collisions and accidents), and reducing fatigue and unnecessary movement. It is recommended to clearly define a production zone, optimise the work triangle (storage / preparation / service), prioritise direct access to storage, kitchen and dishwashing areas, and introduce one-way circulation in narrow spaces to avoid cross-traffic.

For customers : circulation follows a clear sequence: entrance, seating, ordering, departure. The goals are a smooth and pleasant experience, avoiding bottlenecks, and separating customer and staff flows as much as possible. Best practices include creating a welcoming entrance with direct sightlines to the bar, logical circulation towards seated or standing areas, clear main aisles (at least 1.20 metres wide), and easy access to toilets without disturbing other guests.

For products, glassware and waste : clean and dirty circuits must be rigorously separated, restocking routes kept as short as possible, and discreet access to technical areas ensured without disrupting customers. All while complying with hygiene regulations.

3. Underestimating acoustic comfort

Acoustics, often relegated to a secondary role, are nevertheless a central aspect of bar design. A pleasant bar is a place where people can talk without shouting. Poor sound management can damage the customer experience and also affect staff health, who are exposed daily to high noise levels. Some restaurant guides have even included noise as an evaluation criterion.

Acoustics are also one of the easiest aspects to improve, notably through the addition of sound-absorbing panels on ceilings or walls. A pleasant sound environment relies on the right balance between acoustic absorption and reflection.

Sound behaves differently depending on materials. Hard surfaces (glass, tiles, polished concrete) create resonance, while textiles, acoustic panels, suspended elements and specialised finishes help reduce reverberation. Ceilings should be addressed as a priority, as they are often the primary source of acoustic disturbance. This should go hand in hand with appropriate lighting, for both bartenders and guests (this topic was already covered in a dedicated article on lighting design published on 19 December 2024).

The operator of the establishment must also carry out a study assessing noise impact. This study must be updated if the layout is modified and be made available in the event of an inspection.

4. Choosing unsuitable materials

A bar is a high-impact environment: humidity, shocks, abrasion, frequent cleaning. Materials and furniture must therefore combine durability, ease of maintenance and aesthetic coherence. A fragile or poorly protected worktop, visible to all, can quickly create a neglected impression. Inappropriate material choices will harm customer loyalty. Every decision should be based on a functional rationale aligned with the venue’s overall concept.

Working with an interior architect not only helps in selecting appropriate and durable materials but also in optimising costs. Poor-quality or unsuitable materials can wear out quickly, deteriorate or break, leading to frequent repairs and additional expenses. These unforeseen costs can significantly impact profitability.

Material choices also strongly influence the overall appearance of the bar. Cheap-looking, poorly matched or unattractive materials can convey a careless or unprofessional image, discouraging customers. Some materials may also prove uncomfortable (overly hard seating or excessively cold surfaces), negatively affecting the customer experience.

5. Replicating a trend

Drawing inspiration from styles seen on Instagram can be tempting, especially with the rise of countless « Do It Yourself » videos on social media. However, relying on a generic aesthetic is risky. The result may be a fashionable space lacking coherence with the bar’s concept, which will quickly feel outdated. A successful bar is built around a clear concept and a coherent narrative.

Every detail, from the logo to the menu, from surface finishes to furniture, contributes to telling this story. Design must serve the commercial strategy. A relevant example is the work of the New York–based agency Polonsky and Friends, whose branding projects combine a passion for design and food to create strong visual identities for restaurants and food brands.

The key idea when designing a bar that stands the test of time is this: it is not about attracting the largest audience, but about building a loyal community that recognises a unique signature in the space. The goal is not to appeal to everyone, but to attract the right audience.

Designing a bar means orchestrating a subtle balance between ergonomics, aesthetics, fluidity, comfort and profitability. Every mistake avoided at the design stage saves time, money and energy later on. By integrating a strategic and functional approach from the outset, design becomes a powerful performance lever in service of both the customer experience and the long-term success of the venue.

Sources:

Bar Design Part II: Best Practices and Biggest Mistakes, Ashley Bray, 2022, www. barandrestaurant.com

Anna Polonsky : pionnière française du food design, Benoît Georges, 2023, www.france-amerique.com