I found myself in a pickle trying to design my bar. I’m mostly a kitchen guy, and I wasn’t fully satisfied with my architect’s approach to the bar layout.
After doing some research, I found a professional bar designer and I’m glad I did. He answered all my questions, suggested great ideas, and never left me hanging. He always got back to me in a timely manner and was extremely professional and kind throughout the process.
If you’re looking to design a bar, he’s your guy. Architects don’t always specialize in this type of work the way a professional who focuses specifically on bars does. The difference in expertise really shows.
Reply from Cabaret Design Group
Benjamin — thank you sincerely for taking the time to share this.
You were crystal clear about your goals from day one, and that made the collaboration both productive and enjoyable. Designing a bar is very different from designing a kitchen — it’s a live performance space, an operational engine, and a revenue generator all in one. When it’s dialed in correctly, it changes everything.
I have tremendous respect for architects, but bar design is its own discipline. Workflow, bartender ergonomics, equipment sequencing, draft systems, speed of service, and revenue efficiency all have to work together seamlessly. That’s where specialization makes a real difference.
I’m grateful you trusted me with this phase of your new location, and I’m excited to see your next restaurant open its doors. With the way you approach your concepts, I have no doubt it’s going to be a success.
Thank you again for the kind words — and congratulations on building something special.
— Rick
You were crystal clear about your goals from day one, and that made the collaboration both productive and enjoyable. Designing a bar is very different from designing a kitchen — it’s a live performance space, an operational engine, and a revenue generator all in one. When it’s dialed in correctly, it changes everything.
I have tremendous respect for architects, but bar design is its own discipline. Workflow, bartender ergonomics, equipment sequencing, draft systems, speed of service, and revenue efficiency all have to work together seamlessly. That’s where specialization makes a real difference.
I’m grateful you trusted me with this phase of your new location, and I’m excited to see your next restaurant open its doors. With the way you approach your concepts, I have no doubt it’s going to be a success.
Thank you again for the kind words — and congratulations on building something special.
— Rick