A well-planned bar is just as essential to profits as are the products that go into your drinks. An optimal design reflects some simple rules of thumb below for the equipment layout. Good bar station design follows the one-step rule, which states that the bartender should be able to make 90 percent all drinks by taking no more than one step from the central position of his or her station. That means within a diameter of about 10 feet, the bartender can reach everything needed to make a ...
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