16 APRIL 2004
that do not want to order entre items. The bar service area serves primarily bottled
beverages, including beer, wine and liquor (miniatures), and draft beer is also dispensed via
a direct draw beer cooler.
If the Center includes a lounge, there should be a dedicated bar service area, possibly
including a patron bar, in that activity area. Coordinate bottle storage and beer cooler
locations for efficiency between the two bar service areas.
Relationships and character:
Locate adjacent to the food service counter and warewashing.
Provide good visibility from the dining room and reception area.
Snacks should be spaced equally between this area and the food service counter.
There should be space on the back counter for liquor display racks (miniatures).
Dimensions and furnishings:
Aisle width in bar service area should be a minimum of 3'-6" (1070 mm) and a
maximum of 4'-6" (1370 mm).
Provide 24 inch (610 mm) wide counter top for beverage service and production.
Allow for 2'-6" to 3'-0" (760 mm to 910 mm) deep for counters and undercounter
Allow for clear counter top space for point-of-sale systems.
Allow for a 6 inch (150 mm) thick low wall or "dye" to run plumbing and electricity
behind bar equipment.
The overall length of the serving area should be between 7'-0" to 10'-0" (2130 mm to
3050 mm) for service and snack equipment.
The overall length should be between 15 and 20 feet (4570 and 6100 mm) for the
optional lounge/bar area.
Typically serving ware will be disposable; if glass or ceramic table ware is used,
washing equipment should be provided.
Refer to Chapter 6.
Provide GFI electric outlets along both counters and under bar top. Coordinate power
supply with equipment requirements.
Provide a data port connection for point-of-sale system.
Soda and beer conduits are recommended to run under slab from refrigerated storage
area, especially when the optional lounge/bar area is provided.
HVAC system must be sized properly for odor control and negative pressure.
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