The Secret to the Best Bar Shapes and Sizes for Restaurant Bars

Joel Phillips • January 1, 2000

HOW PROFITABLE ARE BARS FOR RESTAURANT OWNERS?

Bars are very important to restaurant owners for many reasons. Firstly, the bar relieves a potential bottleneck at the door and is a great place for guests while they’re waiting for their tables. This gives guests the benefit of sitting and relaxing after a hard day while waiting for their tables. Secondly, the restaurant owner also benefits by increasing profitability. Ahh, profitability – that magic word. I don’t think many would question whether alcohol is profitable to restaurant owners, but just  how profitable ? Brace yourself, my friend. According to my  Magnificent 7  colleague and hospitality industry expert, Kevin Moll, president of Restaurant Consulting Services:

"Alcohol sales often have the highest profit margins for restaurants." - Kevin Moll, President of Restaurant Consulting Services

According to Kevin: “For financially viable restaurants, the gross profit from alcohol sales typically hovers around 70%.” In other words, alcohol contributes 70% to the gross profit for the entire operation! Kevin gave me some other inside information about how to improve bar profitability that I’ll share later in this post. From the above, it’s easy to understand why bar shape and size are so critical for a financially viable restaurant. Given the above, what’s the optimal shape and size for a restaurant bar?

WHAT ARE THE MOST COMMON BAR SHAPES FOR RESTAURANTS?

Up until recently, from my experience, the most common shapes for restaurant bars are the L-shape and the linear shape (also known as the “shotgun” bar). Because both are adjacent to at least one wall, they often require the least amount of space – therefore providing the maximum area for table seating. Table seating has traditionally been the most important resource among restaurant owners, but from what we now know about bar profitability, the bar should not take a back seat – we need to optimize the shape and size of the bar.PLAN VIEW OF RESTAURANT WITH A NARROW ISLAND BAR

SMALL BARS VS. LARGE BARS: HOW AND WHEN SHOULD EACH BE UTILIZED?

Restaurant owners who understand the undisputable value of owning a bar want to maximize its footprint. Sometimes, the biggest challenge is to avoid going overboard. On the other hand, due to space constraints, there aren’t as many options as possible for smaller venues. From what I’ve seen, when restaurant occupancy loads approach 100 patrons, more shape options are available. Here’s a rundown of the most common bar shapes we normally discuss with clients, and I’m going to break this down by restaurant size:

BAR SHAPES AND SIZES FOR SMALL RESTAURANT BARS

SMALL L-SHAPED BAR: THE MOST COMMON BAR FOR SMALL RESTAURANTS

The bar shown in Figure 1A is typical where bar length is limited. This is the most common bar I see for small restaurants. This bar occupies 207 square feet and accommodates 12 patrons, which yields 17.3 SF/patron. Now let’s understand how this looks in 3D, using  Krowne Metal’s  new ‘ BarFlexPro ’, a fabulous interactive tool that enables anyone to build their own bar and discover how it will look in 3D! It’s very easy to use – I learned it in 10 minutes!
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There is a moment in nearly every construction project where uncertainty quietly enters the conversation. A client looks at a technical drawing and struggles to imagine the finished space. An investor questions whether the design vision can truly translate into commercial value. A planning board hesitates because the proposal still feels abstract. Contractors interpret details differently. Stakeholders approve concepts without fully seeing what they are committing to. This is where architectural renderings become far more than visual enhancements. Modern renderings have evolved into strategic communication tools that help project teams secure approvals, win bids, attract investors, and align stakeholders long before construction begins. They bridge the gap between technical intent and human understanding. More importantly, they reduce friction during decision-making. 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