Somewhere between the not-so-humorous health inspector, his/her questionable grasp on formal logic, volumes of code held together with government-issued red tape, and the suppliers of countless (and often useless) stainless steel bar contraptions, something can get lost. That something can determine the success or failure of a bar. That something is efficiency.

I will never cease to be amazed at the ridiculous, dysfunctional bar set-ups recommended by even some of the largest bar supply companies. Their philosophy is simple and axiomatic: Meet code. Maximize sales. The lack of concern for efficiency of the space can be appalling, especially since the bartender’s workspace is the crankshaft for a money-making machine. Errors in the set-up process that reduce efficiency can end up as permanent threats to the viability of a hospitality venue.

The larger the sea of stainless steel, the larger the initial sale. The more sinks, the happier the health inspector. These seem to be the premises on which a bar floor plan is too often based. If your design is in the hands of one of these entities, take my warning that efficiency may not be on their mind, and in this business, efficiency can be translated as profitability. So what is your defense?

1) Be nice to your local officials. There are usually loopholes to be found by the creative entrepraneur, but getting through those loopholes can be a delicate dance with fragile egos. First, be reverent of their unquestionable authority. Second, ask a ton of questions. Behold the paradox.

2) Know thy code. If you are opening a bar, know what is required…and know how to interpret those requirements. Consult with several people who have been through the process for advice.

3) Do your research. Know what concessions have been made for other businesses. This knowledge may serve as bargaining power with government authorities.

4) Do not hesitate to ask your supply company to explain the function AND THE NECESSITY of each piece of recommended equipment. If your bar is starting to look like the Tin Man threw up, you may be spending more than you need.

5) Look for used equipment that meets code. A silver lining of the failure rate in our industry is that equipment is fairly bountiful at pennies on the dollar prices if you are just willing to be a little patient and do the work of transportation.

6)To prevent efficiency from getting lost in the translation of code and available bar equipment, hire a translator…hire a bartender.

Question: Is there a capacity for local USBG chapters to offer consultation services as a means of generating chapter revenue? Thoughts?

Cheers!