Building a better bar space

Building a better bar space

Restaurant design expert Foster Frable shares some tips on tending to your bar space.

For many years, your average bar looked much like every other bar.

It would have parallel 2-foot-wide front and rear counters about 42-inches high, with stainless equipment underneath. The front, or customer side, of the bar would have an overhang and a foot rail in front of the stools. Liquor bottles and glasses were displayed on a decorative back bar in multiple tiers. Larger bars might have two counters in an oval shape, with a refrigerated island in the center. Tiered bottle

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TAGS: Technology
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