Designing a coffee bar requires a lot of forethought and attention to detail. Unfortunately, it is often he case that bars are designed for looks and not functionality. This creates a huge amount of problems down the road with the way you baristas work, the speed of your drink prep, the way customers feel when ordering, and much more.  In today's episode I am sharing a few tips that I use with clients whose bars I have helped design that will help you to build a functional bar from the very beginning. Even if you have already built your bar, these principles will help you rearrange it where you van, or build a better bar in store #2.  We will cover: Barista Workflow The role of the menu Customer order flow Ergonomics Designing with cleaning in mind Health department/ Regulations Need help designing (or redesigning) your bar? KTTS Consulting can help! Email me: chris@keystotheshop.com Related episodes: 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 042 : Supplying and Selecting Equipment w/ Steve Rhinehart: Prima Coffee   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service