Bar Remodel
Contents Existing Layout Diagram New Layout Diagram Discussion Increase Workflow Efficiency Elevate Guest Perception of Service Increase Sales Diagrams Objective Make profitable adjustments to the bar area while keeping construction costs as low as possible, and minimizing the transition time. Summary This document was created after careful examination of the existing layout and operations. The new layout diagrams illustrate critical adjacencies for workflow efficiency. The elements of the new layout are explained in the discussion portion. Equipment Bar Drink Server Drink Coffee, Espresso & Hot Tea Water, Iced Tea & Soda Table Prep The recommended new bar layout makes the most of the existing plumbing and electrical structure, while utilizing the existing fixtures and minimizing the purchase of new equipment. Maximizing workflow efficiency in the bar area increases the overall productivity potential during high business levels, and creates opportunities to both increase sales, and elevate every guest s perception of the service. Minimizing the costs involved with remodeling the bar area, and utilizing a layout that allows for extremely efficient operations, creates opportunities for significant returns on investment with this project.
Existing Bar Layout Silver Glass Server & Bar Drink Open Red Wine Wine Handwashing Dump Sink Wine Three Bowl Sink Glass Trash Can (Liquor Shelves) Espresso Pantry Beer Cooler Bartender POS Countertop Space Countertop Space Undercounter Cabinet Space LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Kitchen Entry White Wine
Recommended New Layout Coffee, Espresso & Hot Tea Handwashing Sink Glass Shelves Bar Drink Three Bowl Sink (Open White Wine in Ice) (Dump) Water, Iced Tea & Soda (Pantry) Table Prep Glass Trash Can Beer Cooler w/ Glass Doors Bartender POS Countertop Space Open Red Wine Wine (Liquor Shelves) Glass Washer (store glasses on top) Server Drink? Taps? Server POS Undercounter Cabinet Space LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Kitchen Window Upright Reach-In Cooler
Increase Workflow Efficiency A) Moving the server drink station to the West end of the bar, and adding a bar drink station in the middle of the South side of the bar will effectively double the productivity of the bar layout. One or two bartenders will be able deliver much better service to both the bar patrons and the servers. The servers will be able to access an ice well near the wait station when needed, and the host or hostess will be able to access an ice well near the front door. B) Having a dishwasher/glasswasher behind the bar allows the bartenders to effectively manage the glassware when they need it the most. This will also decrease the burden on the dishwashing employees as they will no longer need to wash any of the glasses that are washed behind the bar. Installing an efficient dishwasher/glasswasher between the two bar stations allows both bartenders to use it without interfering with the other s activities. One of the bowls in the existing three bowl sink will be used as a dump sink, and glasses will be able to be stored on top of the dishwasher/glasswasher. C) Sliding the three bowl sink farther toward the West side of the bar will allow for a conveniently placed dump sink, and a location to keep open bottles of wine in [non-drinking] ice that is relatively close to both the bar drink station and the server drink station. D) Using the bottled beer cooler as the South facing base for the island makes it very easy for the bartender(s) to access the beers from the bar drink station and it is also close to the server drink station. E) Putting the POS station on the South side of the island makes it easier for the bartender to access from the bar drink station. It also allows the bartender to see the front door, the kitchen, and the server drink station at the same time. It s proximity to the bar customers allows the bartender to be within earshot more often. F) Adding a slim shelving unit between the West edge of the hand-washing sink and the East edge of the bar drink station ensures easy access to clean glassware from the bar drink station. G) Creating a coffee, espresso and hot tea station at the Southeast corner of the bar makes it easier for both the server and the bartender to serve their customers. With this in place, the bartender(s) and servers can avoid walking through swinging doors while carrying trays of coffee. H) Designating the existing East well as a water, iced tea, and soda station, allows servers and hosts to provide more prompt refills to the guests without interrupting the bartender. I) Turning the island and the glass rack one quarter-turn clockwise keeps the liquor shelves close to the server drink station and not too far from the bar drink station. It also allows for both the servers and the bartenders to access the stemware without interfering with access to the kitchen doors.
Elevate Guest Perception of Service A) Perception and presentation has more to do with the guest experience than anything. Currently, the server drink station is in plain view of nearly every table. When the bar is busy, and the bartender and the servers end up with timing issues, guests can see their drink sitting in the drink station waiting for someone to pick it up and bring it over to their table. This element of the guest experience creates a feeling of impatience and increasing anxiety within the guest as well as unnecessary animosity toward the server and restaurant as a whole. This feeling often leads to conversations at the table that contribute to unfavorable interactions with the server and an increasingly negative experience. Moving the server drink station to the West side of the bar does two things to improve this issue: 1)It puts the drinks closer to the main wait station, and 2)keeps waiting drinks out of sight. B) Another element of the guest experience which tilts their perception in a negative direction is when the host or hostess currently has to disappear in order to deliver prompt water service. This also creates a gap in time where other guests walking in through the front door may not be greeted immediately. The recommendation to designate the existing East well as a water, iced tea and soda station will allow the host or hostess to 1)remain in view of the guests and the front door, 2)deliver the waters to their table in nearly half the time, 3)greet all guests promptly, 4)reduce traffic in front of the kitchen entrance, and 5)reduce congestion in the wait station. C) If the pantry is able to be moved into the kitchen, it is recommended that a table prep station should be created in the current space. A table prep station like the one illustrated in the recommended layout allows for the host or hostess to contribute to the never-ending task of folding napkins and polishing/rolling silverware while keeping a close eye on the front door. This would create: 1)a cleaner impression and better view from the front door, 2)a place for guests to stand and have a drink while waiting for their table, 3)convenient access to linen, side plates and additional silver that are also hidden from guest view, 4)another reason for servers to tip-out to the host or hostess.
Increase Sales Increase Business at the Bar Currently, there is a relatively small amount of demand from guests for service at the bar; unless there happens to be a wait list for tables. By making it easier for bartender(s) to efficiently wait on guests at the bar, 1)guest experiences will improve, 2)positive word of mouth advertising will increase, and 3)more guests will come back more often. Over time, the amount of bar business will gradually increase. Making the bar more appealing to guests, and more conducive to impressive service, includes several adjustments to the current layout. These adjustments are illustrated in the diagram titled Recommended Layout, and are explained in the section titled Maximize Productivity in the Bar Area. Moving the server drink station to the West end of the bar and adding a bar drink station to the center of the South side of the bar creates two areas that can be used by two bartenders during peak business levels. With little or no congestion or miscommunications between them, one bartender can focus on consistently delivering the drinks promptly to the servers, and one bartender can focus on meeting the demands of the guests sitting and waiting at the bar. Increase Sales Volume of the Items with Relatively Large Profit Margins The profit margin on coffee, espresso and hot tea is relatively high. Placing the espresso machine and a coffee maker in a highly visible position where the aromas and sounds are easily perceived by the guests helps: 1)create a desire to consume, resulting in more orders, 2)makes it easier for servers to access these items, 3)provide faster delivery, 4)encourages the servers to suggest that the guests include these items as part of their experience. Bottled beer is another item with a relatively large profit margin. It also takes very little time or effort for the bartender to deliver. The recommended placement of the beer cooler: 1)makes it easy for guests at the bar to view the available beers, and 2)arouses their curiosity and desire to consume; resulting in more orders.
Summary The recommended bar layout makes the most of the existing plumbing and electrical structure, while utilizing the existing fixtures and minimizing the purchase of new fixtures and equipment. Maximizing workflow efficiency in the bar area increases the overall productivity potential, and creates opportunities to both increase sales and elevate the guest s perception of service. Minimizing the costs involved with remodeling the bar area, while creating a layout that allows for extremely efficient operations during peak business levels, allows for this capital expenditure to be seen as a valuable investment that is likely to result in increased profits for the long term.
BAR Countertop Space for Ready Drinks BAR Soda Gun Ice Bin Well Liquor Trash Can LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Bar Drink
Server POS POS Printer Soda Gun Countertop Space for Ready Drinks Ice Bin Well Liquor Wine Key Trash Can LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Server Drink
Coffee Maker & Warmer with Hot Water Espresso Machine Espresso Grinder Countertop Space for Espresso Cups & Saucers for Coffee Cups, Tea Cups, Tea Pots & Saucers LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users for Coffee Grounds, Filters, and Hot Tea Boxes Coffee, Espresso & Hot Tea
Space for Pitchers of Water, Iced Tea & Soda Glass for Water, Iced Tea & Soda Ice Bin Soda Gun LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Water, Iced Tea & Soda
Tub of Clean Silver Tub of Polished Silver Countertop Space for Rolled Silver and Side Plates for Unfolded Linen for Folded Linen for Folded Linen LEGEND Blue indicates bartender usage Yellow indicates server usage Purple indicates host usage Red indicates kitchen usage Green indicates guest usage Internal color indicates primary user Outlined color indicates other users Table Prep
Equipment Width Length Height Bid Price idle energy rate (kw) water (GPR) CEE Tier CMA 180UC (High temp) Dishwasher 24" 25" 33.25 $4,495 0.5 0.86 2 Integrated Ice Bin 24" 21" 33" $799 Integrated Ice Bin 24" 21" 33" $799 Shelving Unit 14" 30" 34" $92 Bunn-O-Matic # 845-087 Coffee Maker & Warmer 8.5" 17.75" 18.875" $593 Total Bid Fixed Expenses $6,778 Estimated Parts Expense $800 Estimated Labor Expense $3,600 Estimated Total Variable Expenses $4,400 Estimated Total Cost of Project $11,178 Espresso Machine POS Screen POS Printer