[Excerpt] A number of years ago, I was asked to design the bar equipment layout for a client who was opening a new casual- dining restaurant. When I asked him to tell me more about his ideas for the bar so that I could do an effective design, I he replied, "Oh, you know, I just want a regular bar." He thought he knew what he needed and that his description of a "regular bar" would be sufficient. But good design requires good information input, and that means asking the right questions early on, before you get too far into laying out your entire restaurant and making up your equipment budget.
Robson, S. (2008). Setting the bar: Bar area equipment layout basics [Electronic version]. Restaurant Startup and Growth, 5(9), 28-37. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/141/