If you were to design a commercial bar from the ground up, what are some things you would be sure to do? What guidelines should be followed to create a bar that can turn out high-quality drinks quickly and efficiently? What equipment is important and what’s a waste of time? Do you have any radical ideas that would change the way we think about bar layout? What would you avoid at all costs?
- Discuss atmosphere and decor as key elements in creating ambiance and merchandising your product. How do color, light, noise level, degree of elegance, and furnishings contribute to ambiance and stimulate sales?
- In your opinion, how can a professional consultant such as a food facilities designer, interior designer, and/or architect be helpful in designing a bar?
The paper must be double spaced, 1 inch margins, 12 size font, Times New Roman, and the pages must be numbered. It must include a cover sheet. For all material that you have researched, you must include citations throughout the body of the paper, as well as a reference page in MLA format.