In a bar, the counter is the link between the customer area and the staff area. You need to consider both how customers use it, with stools, footrests and bag hooks for longer stays, and the needs of the staff: the right counter size and the correct height of the platform.

From the customer's perspective, the counter must be visually appealing; behind it, it must be organized to make order management easier. Whenever possible, the cash register should be placed in a strategic spot halfway between the counter and the entrance.

The kitchen is a space for staff only: here functionality, practicality and safety take priority over aesthetics, unless you opt for an open kitchen.

The dining room is the space dedicated to hospitality and, regardless of the style chosen, it must appeal to your target audience. It is defined by the consistency of furnishings, lighting and decor.

The distance between tables is crucial: too much space creates isolation, while too little compromises privacy. In a cocktail bar socializing comes first, while a tea room calls for more intimacy.

When designing a bar, it is important to rely on designers and interior decorators who can lay out the space optimally and in compliance with regulations. The dining area must also be planned around the mobility and accessibility of both customers and staff.

Cook'In has been active for over 30 years in the design of bars and restaurants and in the sale of professional equipment.