{"id":1170,"date":"2022-10-11T21:18:10","date_gmt":"2022-10-11T20:18:10","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-uk\/?p=1170"},"modified":"2022-10-17T12:13:20","modified_gmt":"2022-10-17T11:13:20","slug":"a-bar-world-reimagined","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-uk\/inspiration\/a-bar-world-reimagined\/","title":{"rendered":"A (bar) world reimagined"},"content":{"rendered":"\n

Of all the questions you should ask yourself before opening a bar, it\u2019s always surprising to see how many forget the most essential one: <\/strong>\u201cHow much budget do you allocate to everything outside \u201crunning of the bar\u201d vs everything that affects the \u201coperations of the bar?\u201d. This is a tricky one, because it really comes down to having both understanding and experience<\/strong>, and the absence of either will be felt in the finished product. It\u2019s easy to mistakenly think that majority of efforts needs to be used in the room – meaning interior design – which basically is your furniture, fixtures and overall look and feel \u2013 the idea being that this will set you apart from the rest, and this is what will draw the crowds to you and not your competitor. Technically it\u2019s not wrong<\/strong> \u2013 but the problem is that it\u2019s not right either.<\/strong> The real problem only reveals itself once you\u2019re up and running, because if you haven\u2019t meticulously thought through your concept and how it will run, or if you go into this without a plan – it\u2019s surprisingly easy to overspend unnecessarily<\/strong>, and still end up with a poorly designed venue which will never be able to run efficiently \u2013 or worse, which will be doomed to fail even before it opens.<\/p>\n\n\n\n

A typical scenario and often one of the biggest challenges our industry has, is the lack of communication between the \u201cthree major players\u201d of this process;<\/strong> the owners<\/em>, who\u2019s vision and investments will imagine the space: the designers<\/em>, who will build it: and the team<\/em> which will bring it to life, once built. The main issue here is \u2013 more than anything \u2013 timing and lack of communication. Owners and designers, who are often the ones who will kick off the project, sometimes have very limited, if any, grasp of what is necessary to run a successful venue<\/strong>. When they lack a bigger picture understanding of what it means to design for, and build, the logistics behind their \u201cbig dreams and good ideas\u201d \u2013 there needs to be someone present from the operational side, to guide the process and translate the ideas into an everyday reality. If not, this often results in illogical design choices <\/strong>where logistics and practicality are sacrificed, to accommodate aesthetics and guest facing areas.<\/p>\n\n\n\n

Once the venue is built and ready, the team who will inhabit the space is brought in,<\/strong> and because they are only brought in after the decisions are made, they will be the ones who must live with the consequences of a poorly designed space \u2013 and most likely \u2013 ironically take the blame when it\u2019s not working. The point here though, is not whose fault it is, but to find ways to prevent it<\/strong>; by simply putting the three parties in the same room, at the same time, we could probably eliminate 70% of design mistakes \u2013 just from facilitating an open conversation and exchange of experience.<\/p>\n\n\n\n

If you want to open for coffee service in the morning, have a large selection of rare spirits or if you want to serve twenty wines by the glass – no problem, but you\u2019ll need to specifically design for that, so that it will be physically possible to execute the idea and translate it into a good guest experience. <\/strong>Take for example the twenty wines by the glass; this will mean a lot more<\/strong> than just having a skilled wine person on the team to choose the wines, it will also require a storage for the wines; a bigger need for wine fridges to allow the wines to be served at the right temperature; more glassware, which means you will need shelves to store them but also it might require larger glass washing area and more glass washers: it will put extra pressure on rubbish handling because what do you do with all the empty bottles? The list goes on and on, and these are just some of the many questions you\u2019ll need to think about<\/strong> before you design the space – and which will most certainly add costs to your budget. But unless you know all the steps that goes into serving a glass of wine, or more importantly, a bottle of wine by the glass \u2013 it will be hard to foresee and design for it. <\/p>\n\n\n\n

Having this insight at the beginning of the process would certainly benefit the outcome<\/strong>, not only in terms of build cost, but also in setting the right expectations for what is physically possible to expect from a space and a team. Success has always been hard to achieve <\/strong>in any hospitality business, but if you don\u2019t design for it from the beginning, it becomes impossible. If you break it down, it really is a numbers game more than anything \u2013 and before you start planning the colours of the walls or how many pillows to add to the banquettes, it would be useful to think about how many toilets you need, and how can you make it as efficient as possible to minimise queuing? How many bar stations or bartenders do you need to service the space and equally how many service stations do you need to service the floor? How many fridges and freezers do you need \u2013 what are the ventilation requirements to make sure it\u2019s equally comfortable during summer and winter etc. All of these will perhaps not instinctively be your first questions when opening your dream bar<\/strong>, but if you want to have a functional space \u2013 they should be \u2013 because planning for it might be the difference between success and failure.<\/p>\n\n\n\n

Monica Berg<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Find out what is to be done, for a new idea of bar and bartending, according to Campari Academy Creative Director Monica Berg.<\/p>\n","protected":false},"author":1,"featured_media":1171,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[76],"theme":[4],"class_list":["post-1170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-design-and-technology"],"acf":[],"yoast_head":"\nA (bar) world reimagined - Campari Academy<\/title>\n<meta name=\"description\" content=\"Which are the questions you should answer, beofre opening a bar? 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