Bar Starz

Bar Design Presentation

 AGENDA
Ò BIO
Ò Bar Rescue & The Food Network
Ò Service Excellence
Ò The “Show”
Ò Bar Types
Ò Bar Layout Types
É Pros & Cons
Ò Pre-Bar Design Questions
Ò Structural Details
Ò Equipment Scheduling
Ò How can we work together?
Ò Closing

Impact Mojito
BIO/ RICK
Ò 27 years in the Hospitality Industry
É Old School Bartender
Ò Started in 5 Star/ 5 Diamond Arena
É Hyatt Regency Grand Cypress
Ò Worked in Casual Dining Segment
É TGI Fridays
Ò Certified Bartender through TGIF System
Ò BI- Bar Instructor
Ò World Champion Bartender
É Disney Quest for the Best
Ò Performance Bartender
Ò High Levels of Productivity
Ò Consistency
Ò Entertainment
Ò Finished Career in High End Night Clubs
É $4500 per shift
Ò Worked for Showtenders
É Bahama Breeze Frozen Drink Project
É Opened/ Trained at over 50 Restaurant Bars
Ò Owner/ Operator
É Church St. Station Orlando
Torch & Trial
 BAR STARZ
Ò 18 years in business
Ò High Level Beverage Operators
É Bar Design
É Drink Development
É Training
É Operation Evaluations/ Strategies
É Openings
Ò 300+ Openings
É Hotels
É Casinos
É Sports Stadiums
É Restaurants
Ò MGM Grand Las Vegas
É 24 Outlets
É Retail and Comp Drink Programs
É 352 Bartenders
É 1500 Cocktail Waitresses
Ò Minnesota Twins
É 20 Bars set up in 10 days
Ò Rams, Titan and Bills Stadiums
É Bar Designs
 BAR STARZ
Ò MVW
É eLearning
É Custom Drink Machine Program
É Brand Program Development
Ò Marriott Brands
É Ritz Carlton
É JW
É Renaissance
É Full Service
Ò Franchise Ownership Groups
É White Lodging
É Davidson
É Sunstone
É Xenia
É All other Hotel Brands
Ð Full

Ð Select

Ò Independents
É Catalina Island
É Margaritaville Caribbean
Ò Chain Operators
É Chili’s
É Smokey Bones
É Wegman’s Concepts
SERVICE EXCELLENCE
Ò Bar Rescue & The Food Network
É Guests expectations are higher
É Expect to see what was on TV
É Ask questions about the bar programs
É Industry Trends
Ò Cycle Times
É Define
É Lobby/ Casual Dining 3-4 min.
É Pool 8-9 min.
Ò Bars today are Under-built
É Number of stations
É Refrigeration
É Dry storage
É Back Bar display
É Glassware storage
É Little bit of everything/ a lot of
nothing
SERVICE EXCELLENCE Drone View
THE “SHOW”
Ò Guest Focus
É Interaction/ Engagement
É Entertaining & Having fun
Ò “The Show”/ Guest Experience
É Making “My” drink
Ò Facing Forward
É Turning away
É Glassware & Liquor
Ò The “CockPit”
É Efficiency Triangle
É One Step and Reach
Ò Front & Back Bar Balance
É Plan & Build together
Ò Back Bar Merchandising
É Selling liquor not glassware
Ò Production and Growth Math
É Drinks per station
Ò Lobby and Pool
É Front Bar & Service Bar
É Drink Machine Speed and Quality
MAKE BARTENDER FACE FORWARD
BAR LAYOUT TYPES
Ò Shotgun
Ò 4 side Island
Ò 3 sided Island
Ò Half Shotgun/ Half Island
Ò Round/ Curved
 Ò Pros Ò Cons

SHOTGUN
É Space saver É Guests face back bar
É Back wall for Merchandising É Small SB Pick up
 Ò Pros Ò Cons

4 SIDED
É Great social bar É Restock is difficult
É High volume capacity É Back Bar securing is difficult
 Ò Pros Ò Cons

3 SIDED
É Great social bar É Restock is difficult
É High volume capacity É Back Bar securing is difficult
 Ò Pros Ò Cons

1/2 SHOT/ 1/2 ISLAND É Great show bar É Small SB pick up

É Great guest interaction
 Ò Pros Ò Cons
Small Back Bar
ROUND/ CURVED
É
É Great visual design
É Great guest interaction É Equipment gaps
IS IT THE CART BEFORE THE HORSE?
Standard Process

1. Build the space/ footprint

2. Define the product to be served
3. KEC places basic equipment
4. Start to build it
5. Operations tries to make changes
during the countdown while we are
trying to get our C of O…..

Labor Trends- Next Generation of

Bartenders

Southern Bell
PRE-BAR DESIGN QUESTIONS
What are we serving?

Ò Fresh Juice Program

É Refrigeration
Ò Hand Crafted Cocktails
É Syrups and Garnish Display
Ò Ice Program
É Freezer with Drawers
Ò Draft Program
É How many flavors
Ò Server Beverage Station
É Soda at the minimum/ Back Tracking
Ò Volume Expected
É Peak Times
É Growth
Ò Remote Support
É Beer Cooler
É Shared Cooler
É BIB System
Ò Frozen Drinks
BAR DE-CONSTRUCTED

Bar Structure Details

Front Details Back Details

ADA Details
8"

1/2" Shelf

1'6"

Stainless Drink Rail 7'3"

1/2" Shelf
6"w x 3/4"d
Guest Side Bartender Side w/ Stainless Grate 1'6"
24" 5'8 1/2"

Stainless Drink Rail 6"w 4"

7" 6" 18"
6"w x 3/4"d 1 1/2" 4"
2" Back Bar Top
8" w/ Stainless Grate 3/4" each 8" 2'3"
42" 11" 29"
18" 42" 42"
30" 40 1/2" Bar Top 37" 37"
ADA Top Floor to underside 36"
to floor
to floor of bar top 40 1/2" 30"
5"w 2" Electrical Space
5"w
2'3"
3" Curb
40 1/2" 7'8"
Floor to underside 9'0"
of bar top
BAR STRUCTURE DETAILS
Bar Structure Details

Front Details Back Details

8"

1/2" Shelf

1'6"

Stainless Drink Rail 7'3"

1/2" Shelf
6"w x 3/4"d
w/ Stainless Grate 1'6"
24" 5'8 1/2"
6"w 4"
1 1/2" 18" 4"
2" Back Bar Top
3/4" each 8" 2'3"
11" 29"
42" 42"
Bar Top 37" 37"
to floor 36"
40 1/2" 30"
2" Electrical Space
5"w
2'3"
3" Curb
40 1/2" 7'8"
Floor to underside 9'0"
of bar top
DRAIN VS. DRINK RAIL
BACK BAR SHELVING
BACK BAR CURB
EQUIPMENT ORDER
DON’TS- PASS THROUGH ICE WELL
BAR STRUCTURE DETAILS

ADA Details

Guest Side Bartender Side

Stainless Drink Rail

7" 6"
6"w x 3/4"d
8" w/ Stainless Grate
42"
18"
30" 40 1/2"
ADA Top Floor to underside
to floor of bar top
5"w
 Ò Cons

ADA-DROP É

É
Poor Guest Visual
Lose Equipment Space
 Ò Pros

ADA- WATERFALL É

É
Guest Visual
Equipment Schedule
 STRUCTURAL RECAP
Ò Bar Dyes Positioning
Ò Drink Rail
Ò Back Bar/ “The Curb”
Ò Equipment Impact
Ò MEP Locations
Ò Locking System
Ò Refrigeration to Dry Storage Ratio

Ò Leaving it to Operations

Prickly Pear Margarita

NEW BAR BUILD

6'11" Glassware
Liquor Display
Glassware

5'9"

43"

BB84-L_-___(___) BB60-R_-___(__)

Micros 6'1"
Service Bar

BB60-R_-___(__)
3'0" 5

BSB-12
DSR-36 BSB-12 DSR-36

-12S
5'6 1/2"
DWB-12

9'1"
DBCB-24 DBCB-24 DBCB-24
DHSB-12

SHA SHA LDA

IBA-30 IBA-30

BR6-30 BR6-30
SWB-12

1 2 1 3 4
8'6 1/2"
FINISHED PRODUCT
RENOVATION
Ò Custom Drink Machine Program
Ò Bar Layout and Design
Ò Frozen Drink Program Upgrade
É Improve Quality/ Hold Time
É Cut Production Times
É Improve Consistency
Ò Signature Drinks
Ò Menu Engineering
Ò Equipment Installation
Ò MEP Termination
Ò Trained Staff

Daiquiri, Miami Vice & Pina Colada

STARTING POINT
PLAN
EQUIPMENT INSTALL
 Results  
Cut  Cycle  down  to  8-­9  minutes  from  
FINISHED PRODUCT 15-­17  minutes
20%  Increase  in  Beverage  Sales
TYPICAL DELIVERABLE
25'-7 1/2"

10' - 0"
1" A.F.F.
6 1/2" 1'-0" 1'-11 1/2" 1'-7" 3'-11 1/2" 1'-11 1/2" 1'-8 1/2" 1'-9" 2'-0" 3'-11 1/2" 1'-7" 1'-11 1/2" 1'-0" 6 1/2"

7"
1"
7"

1'-1"

1'-5 1/2"
11 1/2"
STAINED WOOD

2'-7 1/2"
MILLWORK TRIM AND
SHELVING

CHALKBOARD PAINT
AS SCHED .

1'-5 1/2"
2'-5 1/2"
Bottles will TV TV

2'-0"
not fit with

5'-10"
Back Bar Details

10 1/4"
Spouts

1'-5 1/2"
CERAMIC ACCENT

8 1/4"
TILE AS SCHED .

2'-3 1/4"
2'-2 1/2"
Back Wall
Bartender Side

1'-6 1/4"

1'-5"
2"
STAINED WOOD
COUNTER TOPS
27"d
1 1/2"

4"
37 1/2"

42" 42"

3'-6"
37 1/2"

3'-2"
KITCHEN EQUIPMENT
BELOW BY OTHERS

3" 3" Curb

2
HID6 .125

BB108-L_-___(____) BB108-R_-___(____)
115v 115v

Designated
115 Flip Top
Service Bar

1 16 15
DWB-12

Floor Drain Floor Drain 14

Designated
2 115
HB24FS
(_)

DWB-12
Micros
115v 115v 17 115v 13
-12D -12D Floor Sink
Floor Sink DSR-36
18
DSR-36
BSB-12 BSB-12
LDA DBCB-30
Designated H DWB-12 LDA
IFCB-90 DBCB-24
D Designated

IFCB-90
115v Micros

DHSB-12
SHA SHA
D D
IBA-30
D D D D
IBA-30
D 115
D (_)
BB24-N_-__N
D
GLASSWASHER
PKBR24
BR6-30 BR6-30
D
PERLICK
24

H&C C H 120v H & C 115v H & C C

Bar Top Details 17
3 4 5 6 7 8 9 10 11 12 4 5 6 3
ADA Details
Bartender Side
Bartender Side
24" (_)
HB24FS
6"w
Stainless Drink Rail 6"w
18" Stainless Drink Rail
6"w x 3/4"d 1 1/2" 8"
6"w x 3/4"d Guest Side
w/ Stainless Grate 8" 3/4" each
w/ Stainless Grate 8"
42"
42"
40 1/2" Guest Side 40 1/2" 18"
Bar Top
Floor to underside of bar top Floor to underside 30"
to floor
of bar top ADA Top
to floor
TYPICAL DELIVERABLE
Merchandise Display 1'4"
Merchandise Display Merchandise Display 1'4"

Flat Screen Flat Screen

Working Merchandise 1'4"
Working Merchandise Working Merchandise
Glassware Glassware Glassware
1'4"

Liquor
1'5"
1'5" 2'0"
Liquor Liquor 1'5" 2'0"

Working Display Working Display Display Working

Glassware 3.25" rise x 4" deep Glassware 3.25" rise x 4" deep Glassware

Working Glassware
1'4"
Working Glassware Working Glassware 1'4"

BIB System

12 11
11
115v FV48-__-__N(LR)
BB84-R_-___(___)
115v FV48-__-__N(LR)
DWB-12 BIB System

10
1 2 3 Floor Drain Floor Drain
4

DWB-12
Designated

DBCB-18
115v Micros
115v 6
D
4
DSR-42 SSR-12 DWB-12
BSB-12
Floor Sink DBB-12
H&C

BSB-12
115v
SHA
IBA-30

D
SHA

D 115v
D
1
D BR6-30 BSB-12
DSR-42 DSR-42
Floor Sink Designated
H DBCB-18 IFCB-90
H&C

DHSB-12
H
SHA
IBA-30
SHA
115v (_) SHA
IBA-30
D
SHA
D
D D
GLASSWASHER
PKBR24
D BR6-30 Micros
BB24-N_-__N D BR6-30
PERLICK
24 DD
120v H&C H&C
14
13 Server Station 5 1 2 6 7 8 2 9

Liquor Storage Shelf

15 12"d w/ 6" Back Splash

Server View Toward

Service Bar Service Bartender View
Bartender View toward Guest toward Guest

6'9"

30"

16
 HOW CAN WE WORK TOGETHER?
Ò Your Preference
Ò Resource
É Renovation Ideas
É Site Visits
É Production Review
É Development
Ò Equipment Recommendations
É Requirements
É Scheduling
Ò MEP Recommendations
Ò Openings
É Installation Assistance

Ò Q&A

Charbroiled Grapefruit Smash

 Bar Starz
Thank you!!

Rick@BarStarz.com
www.BarStarz.com
407-­491-­0807