Restaurant Development & Design

NOV-DEC 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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2 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 7 2017 PRODUCT GUIDE BAR EQUIPMENT, DESIGN & STORAGE FIVE MINUTES WITH: Chris Adams, Ellis Adams Group H ooked at an early age by creative and entrepreneurial opportunities in the restaurant industry, Chris Adams parlayed a part-time summer job with the Ritz- Carlton Orlando into a career. Drawn to the high-end bar scene, he immersed himself in the world of mixology, eventu- ally expanding to hospitality and casino bar concept development, programming, design and branding. In 2014, he co- founded Los Angeles-based Ellis Adams Group, an international consulting firm that also operates its own brands. One big thing driving bar trends: CA: Everyone's focused on the Millennial generation, but we look at it as more of a mind-set than an age range. Customers today are looking for something unique, experience-driven, Instagram worthy. If you're not relevant in that way, they'll walk right out the door. They know they can just call an Uber and find 20 other locations nearby that will provide what they're looking for. Guy walks into a bar. Then what? CA: Within the first 10 seconds, he'll determine if this is a place where he should order a beer or spring for a cock- tail. The design, the tools, lighting, how the bartenders look and act — they all come together quickly to tell a story. Is your bar just a placeholder for custom- ers waiting for a table? If so, that's a missed opportunity. The bar should be part of the brand story but have its own energy and intrigue, and that should be apparent right when customers walk in the door. U-shaped or straight? CA: That's sometimes limited by space, but customers really do want to be social, so we're seeing more comfortable, large, u-shaped bars. You also have a lot of single diners and travelers who are opting to eat at the bar, so that's also impacting their design. Operators are capitalizing on that and offering the full dinner experience at the bar. Seating and sight lines CA: Beyond the main bar itself, we're seeing a bigger focus on incorporating both lounge-type seating and high-top communal tables. They help promote the style of relaxed dining, sharing and hanging out that the Millennial mind-set prefers, and having different elevations in different areas of the room adds interest. Big bar design missteps? CA: Relying on traditional kitchen con- sultants to handle bar design. They're extremely talented in kitchens, but beverage programs being implemented today are very intense and specialized. Every little detail matters and impacts bartenders' ability to work quickly and efficiently while providing a great guest experience. Also, designing a restau- rant's bar before the concept and pro- gram for the bar are fully fleshed out. And failing to include enough storage and refrigeration at the bar, including refrigerated glass storage. Cheers for new product development? CA: It's exciting to see manufacturers reaching out to professional bartenders to help them with product development. Several are doing so now, and it's the first time you're seeing actual bar people have important input into producing the tools of the trade — products that are very bartender friendly. Classic Barware and Tools, Redefined Viski is comprised of contemporary wine, bar and lifestyle collections that marry classic function with exceptional design. Individual piec- es, crafted from materials of the highest caliber, range from 24-karat gold-dipped corkscrews and faceted crystal tumblers to a full line of professional barware cast in 18/8-grade stainless steel. Viski collec- tions are united by an unmistakable element of sophistication that seeks to redefine the classics. Viski by True Brands www.truefabrications.com

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