Espresso bar layout - Barista Exchange2024-03-29T13:02:52Zhttps://www.baristaexchange.com/forum/topics/espresso-bar-layout?commentId=1688216%3AComment%3A1360573&x=1&feed=yes&xn_auth=noJeremy-
No worries. Congratu…tag:www.baristaexchange.com,2012-03-09:1688216:Comment:13605732012-03-09T05:57:39.534ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
<p>Jeremy-</p>
<p>No worries. Congratulations on your new daughter!</p>
<p></p>
<p>Ended up going to El Real (it was okay) and then over to Downing Street for some whiskey, a cigar and ended up meeting a nice couple from the area to chat with for the evening.</p>
<p>Jeremy-</p>
<p>No worries. Congratulations on your new daughter!</p>
<p></p>
<p>Ended up going to El Real (it was okay) and then over to Downing Street for some whiskey, a cigar and ended up meeting a nice couple from the area to chat with for the evening.</p> Sorry Jay,
Under very differ…tag:www.baristaexchange.com,2012-03-07:1688216:Comment:13600652012-03-07T12:02:14.270ZJeremy Perrinehttps://www.baristaexchange.com/profile/JeremiahPerrine
<p>Sorry Jay, </p>
<p>Under very different circumstances, I would have loved to meet up for Tex-Mex, but I had a beautiful baby girl girl this past Wednesday. </p>
<p>Let me know the next time you'll in town. I'd love to catch up with you. </p>
<p>Sorry Jay, </p>
<p>Under very different circumstances, I would have loved to meet up for Tex-Mex, but I had a beautiful baby girl girl this past Wednesday. </p>
<p>Let me know the next time you'll in town. I'd love to catch up with you. </p> My layout is in a truck and m…tag:www.baristaexchange.com,2012-03-07:1688216:Comment:13600012012-03-07T07:58:33.036Znohoanahttps://www.baristaexchange.com/profile/nohoana
<p>My layout is in a truck and maximizes a very tight space</p>
<p></p>
<p>3 recommendations </p>
<p>Espresso machine facing customer <br/>Everything in reach of barista (water, dump station, and ice) </p>
<p>Proper counter height</p>
<p>My layout is in a truck and maximizes a very tight space</p>
<p></p>
<p>3 recommendations </p>
<p>Espresso machine facing customer <br/>Everything in reach of barista (water, dump station, and ice) </p>
<p>Proper counter height</p> One word of caution with rega…tag:www.baristaexchange.com,2012-03-01:1688216:Comment:13582602012-03-01T20:43:58.741ZScotthttps://www.baristaexchange.com/profile/Scott890
<p>One word of caution with regards to Starbucks, I would recommend against drawing inspiration from stores built between 1998 and 2002, in regards to bar layout (pretty much any store under 1400 sq ft, and a DT). Most of these were pretty poorly laid out. I know, I worked for the company in Store Development. And yes, I am aware (in case anyone wishs to correct me) that these stores are refreshed on 5 and 10 year cycles, however the bar layout is rarely touched. I have stores in my area…</p>
<p>One word of caution with regards to Starbucks, I would recommend against drawing inspiration from stores built between 1998 and 2002, in regards to bar layout (pretty much any store under 1400 sq ft, and a DT). Most of these were pretty poorly laid out. I know, I worked for the company in Store Development. And yes, I am aware (in case anyone wishs to correct me) that these stores are refreshed on 5 and 10 year cycles, however the bar layout is rarely touched. I have stores in my area that still have portafilter marks on the SS counter top from when the Mazzer grinders were there a decade ago. Newer stores in the last 5 to 7 years are pretty good design. And much of the fit and finish depends on the builder as well. </p> Jay is nearly correct except…tag:www.baristaexchange.com,2012-03-01:1688216:Comment:13583252012-03-01T15:33:44.067ZEd Viserhttps://www.baristaexchange.com/profile/EdViser
<p>Jay is nearly correct except for Starbucks...I have designed hundreds of coffee & espresso bars and there are none exactly the same; casework details and ergonomics are essential to productive support and layout designed for YOUR space. </p>
<p>ed@cafe-design.net </p>
<p>Jay is nearly correct except for Starbucks...I have designed hundreds of coffee & espresso bars and there are none exactly the same; casework details and ergonomics are essential to productive support and layout designed for YOUR space. </p>
<p>ed@cafe-design.net </p> Thanks everyone for your repl…tag:www.baristaexchange.com,2012-02-29:1688216:Comment:13580372012-02-29T17:02:15.461ZParadise Coffeehttps://www.baristaexchange.com/profile/ParadiseCoffee
<p>Thanks everyone for your replies. Does anyone have a diagram of how your bar, or an efficient espresso bar should be laid out? I would really like to see some different setups but am having trouble finding pictures or diagrams. I would also love to see the plumbing diagrams if possible.</p>
<p>Thanks everyone for your replies. Does anyone have a diagram of how your bar, or an efficient espresso bar should be laid out? I would really like to see some different setups but am having trouble finding pictures or diagrams. I would also love to see the plumbing diagrams if possible.</p> We took over a Caribou and re…tag:www.baristaexchange.com,2012-02-29:1688216:Comment:13577792012-02-29T15:22:22.468ZJason Shipleyhttps://www.baristaexchange.com/profile/JasonShipley
<p>We took over a Caribou and re-skinned it, their bar layout was excellent. Drainage for spills, piping for drain hoses from the machine things that even after operating for 5 years we would have never thought of. They were running super autos on the bar we put a three group with at Rubur in place of two super-autos, worked out very well.</p>
<p></p>
<p>We took over a Caribou and re-skinned it, their bar layout was excellent. Drainage for spills, piping for drain hoses from the machine things that even after operating for 5 years we would have never thought of. They were running super autos on the bar we put a three group with at Rubur in place of two super-autos, worked out very well.</p>
<p></p> Brady-
Definitely agree with…tag:www.baristaexchange.com,2012-02-29:1688216:Comment:13579472012-02-29T04:23:09.020ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
<p>Brady-</p>
<p>Definitely agree with the comments about fixed knockboxes, though a well-placed pitcher rinser doesn't need to be moved.</p>
<p></p>
<p>And I definitely agree with the mockups. In the early build stages of Spro, we built full-frame mockups of our layout to see if the feel was right and if there was enough workspace. Definitely worthwhile and saved us some money in the long run.</p>
<p>Brady-</p>
<p>Definitely agree with the comments about fixed knockboxes, though a well-placed pitcher rinser doesn't need to be moved.</p>
<p></p>
<p>And I definitely agree with the mockups. In the early build stages of Spro, we built full-frame mockups of our layout to see if the feel was right and if there was enough workspace. Definitely worthwhile and saved us some money in the long run.</p> Oops... meant to say "Don't a…tag:www.baristaexchange.com,2012-02-27:1688216:Comment:13576262012-02-27T22:52:07.851ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Oops... meant to say "Don't assume that since the chain store uses superautomatics that you SHOULDN'T take cues from their layout".</p>
<p>Oops... meant to say "Don't assume that since the chain store uses superautomatics that you SHOULDN'T take cues from their layout".</p> This is a great tip, Jay. Don…tag:www.baristaexchange.com,2012-02-27:1688216:Comment:13575452012-02-27T22:01:55.658ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>This is a great tip, Jay. Don't assume that just because your local chain store uses a superautomatic that you take cues from their layout. The larger-scale workflow concerns are bigger than the little details anyway.</p>
<p></p>
<p>The grinders go next to the machine, as do the knockbox, dipperwell, dump sink, pitcher rinser, etc.</p>
<p></p>
<p>Minimize steps, excessive motion, bending, staff crossing paths. Locate the things used for the same task in close proximity. Make a giant scale…</p>
<p>This is a great tip, Jay. Don't assume that just because your local chain store uses a superautomatic that you take cues from their layout. The larger-scale workflow concerns are bigger than the little details anyway.</p>
<p></p>
<p>The grinders go next to the machine, as do the knockbox, dipperwell, dump sink, pitcher rinser, etc.</p>
<p></p>
<p>Minimize steps, excessive motion, bending, staff crossing paths. Locate the things used for the same task in close proximity. Make a giant scale drawing of the bar and mock-up workflow steps to complete different drinks.</p>
<p></p>
<p>Also, build in as much flexibility as you can. One thing I hate about recessed knockboxes and pitcher rinsers is that they really lock you in to a layout.</p>
<p></p>
<p>Just a couple of quick thoughts... more later.</p>
<p><br/> <cite>Jay Caragay said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/espresso-bar-layout?page=1&commentId=1688216%3AComment%3A1357516&x=1#1688216Comment1357516"><div class="xg_user_generated"><p>...And don't discount the chains. Starbucks is the king of operational layout. Their model depends on the highest traffic flow and processing that traffic in the shortest amount of time. Spend time examining their shops...</p>
</div>
</blockquote>