Vintellect Back-Bar Design & Layout
Opening a new bar, restaurant or hotel? Or simply looking to refurbish an existing one and looking for some help?
|
There is nothing worse than spending a fortune on a fabulous design only to discover that your bar/restaurant is an operational disaster!
We can help you prevent this....
or worse still..... this
|
However small or large your project (from a simple back bar design to an entire building reconstruction) Vintellect can help you in a number of ways.
- We can provide information to help you obtain
planning permission, operational design and project management.
We can help you source suppliers and give you some useful contacts, e.g. architects, kitchen designers, interior designers, equipment suppliers, refrigeration companies etc. Our recommendations will be given to suit your project and your budget - and you will benefit from the discount we have negotiated with our suppliers.
We can provide a project management service for you. Or we can assist you in an area where specialist expertise is needed.
At Vintellect we are very proud to be able to call on one of the few UK Operations & Development Consultants, who has both design experience and the practical operational experience of those designs.
Consultant Profile:
Terry O'Connor
Terry is a highly experienced Operations & Development Consultant who has worked within the leisure industry for over 40 years including 20 years as Operations & Development Director for Young's Brewery. With a proven track record in pubs, hotels and restaurants, Terry's key skills include:
- Financial feasibility studies
- Identifying opportunities for development
- Obtaining planning permission
- Setting up development teams
- Project managing developments from design brief to opening
- Delivering substantial increases in turnover and profit year on year
If you have any questions or would like to arrange a FREE initial consultation, just email Vintellect now or call 01372 371093.
If we think your questions or comments will be of general interest we would like to publish them in our FAQ section. Please inform us if you do not wish your question to appear on our website.
|
10 Top Tips to ensure you have an impressive back bar design:
- Your back bar should be designed to facilitate efficient service and thereby maximise sales.
- A well designed back bar should create an impressive visual impact, thereby making a powerful statement to your customers demonstrating that you offer the best products and the best service possible.
- Consider the space you have available and the range of products you are hoping to stock. The range of drinks you can stock may be limited by the available space. It sounds obvious but you'd be surprised!
- Consider the amount of space you will need for your in-service drinks as well as your back-up stock. You may also wish to consider the amount of space you will need for display.
- Ensure you have enough fridges and be clear about the layout and bottle capacity of each fridge. Running out of cold drinks is disastrous!
- If your shelves are built for standing bottles then do make sure you measure the height of the tallest bottle. You wouldn't be the first one to find that your bottles don't fit on your beautifully designed shelves!
- If you are going to be offering several wines by the glass you will need wine preservation. If you are going to be offering wines over £10 per glass you may wish to use a temperature-controlled preserving and dispensing cabinet such as "Cruvinet" or "Enomatic". Even if you are only going to be using a smaller unit such as "Le Verre de Vin" or "Presorvac" you will need to set aside space - CLICK HERE for more information on wine preservation.
- Ensure that your design facilitates service. Make sure that your wine, wine glasses and wine preservation systems are all positioned close to each other. Equally, ensure that your beer glasses are close to the beer and your spirit glasses are close to the spirits.
- Glassware must be easily accessible but not visible to customers. Remember, all products positioned behind the bar in the prime "eye level/buy level" area should be the key products you wish to sell. Unless you are planning to sell your glasses, never position them here. Glasses do, however, need to be somewhere where they can be reached by even the shortest bar person.
- Lastly here's another top tip. Yes, lighting is very important but don't have hot spot lights shining directly on your wine - or you will destroy the very product that you are trying to promote.
|
