“The first thing you need is an objective as to what type of coffee bar it will be and the main menu items,” says Marcin Zmiejko, associate principal, Young Caruso, based in Denver. Photo by Jennifer Murphy Being AccommodatingĪ coffee bar menu drives its design, which also dictates the layout of equipment. “Because it’s difficult to have baristas also handle register transactions, we focus on self-sufficient.”Įxtra space by the front counter at Community Matters Cafe allows plenty of space for customers to queue. “We look at reducing labor when designing these concepts,” says Joseph Schumaker, president and CEO, FoodSpace, Eagle, Idaho. This, in turn, trickles down to profits.”Īlthough the number of stations behind the bar should correlate to the coffee bar’s volume, the key is to minimize staff from crossing paths. “The less steps baristas take, the more efficient they become, which helps the speed of service. “Similar to a regular bar serving alcohol, the efficiency of the barista comes from proper placement of the beverage-making equipment and all of the ancillary items needed to complete an order,” says Brett Daniel, BIM manager and project manager, Camacho Associates, Atlanta. Typically tasked with delivering high volume in limited space, coffee bar designs depend on efficient and intuitive layouts that maximize the square footage. New York-based IBISWorld reports there are 63,630 coffee and snack shops in the U.S. a leader in consumption of this beverage. Americans drink 400 million cups of coffee per day, making the U.S. Coffee and its offshoot drinks are a cultural staple.
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