How Big Should a Bar Be?

How big should a bar be? Most small neighborhood bars and cocktail bars work in 1,000 to 1,500 square feet (about 93 to 140 square meters), a typical mid-sized bar or pub uses 1,500 to 3,000 square feet (about 140 to 280 square meters), and sports bars, brewpubs and venues with a full kitchen often need 3,000 to 5,000 square feet (about 280 to 465 square meters) or more. For the guest area, plan roughly 15 to 18 square feet (about 1.4 to 1.7 square meters) per seated guest including aisles.

The right size for your bar comes from three decisions: how many guests you want to serve at the same time, how many of them sit or stand, and whether you serve food. In my experience, the bar counter itself and the space behind it are where most planning mistakes happen, so they deserve as much attention as the seating.

How Big Should a Bar Be? Typical Sizes by Type

These ranges assume a conventional mix of bar seating and tables. A standing-room bar can serve more guests in the same space, while a lounge with sofas and low tables needs noticeably more area per person.

Space per Guest

The guest area is usually calculated in square feet per seat or per person. These values include tables, chairs and the aisles between them.

Separate from these comfort values, the fire code sets the maximum number of people allowed in the room. In many US jurisdictions, the occupant load is based on roughly 5 net square feet (about 0.5 square meters) per person for standing space and 15 net square feet (about 1.4 square meters) per person in areas with tables and chairs. Your actual limits depend on the local code and on the exits, so check them with your local building and fire department early.

Bar Counter Dimensions

The counter is the heart of every bar and takes more floor space than most people expect. A complete bar station, from the guest’s knees to the back bar wall, is typically 8 to 10 ft (about 2.4 to 3 m) deep.

• Bar height: 42 in (about 107 cm) is the common standard for the bar top.
• Bar top depth: 20 to 24 in (about 51 to 61 cm) on the guest side.
• Stool spacing: 24 to 30 in (about 61 to 76 cm) from center to center. A 20 ft (about 6.1 m) counter seats eight to ten guests.
• Stool seat height: 28 to 30 in (about 71 to 76 cm), with a foot rail around 7 to 9 in (about 18 to 23 cm) above the floor.
• Underbar equipment: ice wells, sinks, speed rails and coolers are usually 24 to 30 in (about 61 to 76 cm) deep.
• Bartender aisle: 36 to 48 in (about 91 to 122 cm). Less than 36 in makes two bartenders block each other, more than 48 in means extra steps on every drink.
• Back bar: 18 to 24 in (about 46 to 61 cm) deep for bottle display, glass storage and back bar coolers.
• Space behind the stools: at least 36 in (about 91 cm) so guests can pass, better 48 to 60 in (about 122 to 152 cm) in busy bars where people stand behind those seated.

Straight bars are the cheapest to build, while L-shaped and U-shaped bars give more seats per square foot of floor and let one bartender serve more guests. Plan one bartender station for roughly every 8 to 12 ft (about 2.4 to 3.7 m) of counter, each with its own ice well, sink and speed rail. With Plan7Architect you can draw a straight, an L-shaped and a U-shaped counter in the same space and compare in 3D how many stools and stations each option gives you.

Front of House vs. Back of House

A bar needs far less kitchen space than a restaurant, but storage is often underestimated. As a guide:

• Drinks only: about 70 to 80 percent front of house, 20 to 30 percent back of house for storage, keg cooler, glass washing, office and staff area.
• Bar with a small menu: about 60 to 70 percent front of house, with a compact kitchen of 200 to 400 square feet (about 19 to 37 square meters).
• Gastropub or brewpub: about 55 to 65 percent front of house. A brewery adds its own production area on top.

A walk-in keg cooler starts at about 6 by 8 ft (about 1.8 by 2.4 m). It should be close to the bar so that beer lines stay short, and close to the delivery entrance so that kegs do not travel through the guest area.

Restrooms are part of the front of house calculation. The number of toilets depends on the occupant load and the local plumbing code, and at least one restroom will usually need to be accessible. An accessible restroom needs a turning circle of about 60 in (about 152 cm), so plan at least 50 to 60 square feet (about 4.6 to 5.6 square meters) for a single-user unit. For more on how food service changes these ratios, see our restaurant size guide.

Example: Sizing a Bar for 70 Guests

Suppose you want a neighborhood bar for about 70 guests with a small snack menu:

1. Bar counter: 14 stools need about 28 ft (about 8.5 m) of counter, best as an L-shape. With the bar station and the space behind the stools, this zone takes around 350 square feet (about 33 square meters).
2. Tables: 40 seats at 14 sq ft (about 1.3 square meters) each need about 560 square feet (about 52 square meters).
3. Standing area: room for 16 standing guests at ledges takes about 150 square feet (about 14 square meters).
4. Entrance, aisles and restrooms: around 250 square feet (about 23 square meters).
5. Back of house: storage, keg cooler, small kitchen, office and staff area, around 550 square feet (about 51 square meters).

The total comes to roughly 1,850 square feet (about 172 square meters), with about 70 percent front of house, which matches the typical range for this kind of bar. In Plan7Architect, a calculation like this is easy to test: draw the space, place the counter, stools and tables from the 3D object library, and walk through the room in 3D to see whether the aisles and the bar area really work.

Common Mistakes When Planning a Bar

Too Little Space Behind the Stools

Guests who order standing up gather behind the seated ones. If this zone is too narrow, the whole bar area clogs up on busy nights and service slows down.

Too Much Space for the Bartenders

A wide bartender aisle feels generous but costs steps and time. Keep everything a bartender needs within one or two steps of the station.

Forgetting Storage

Bottles, kegs, glasses, ice, cleaning supplies and furniture for events all need a place. Without enough storage, the back of house overflows into the guest area.

Ignoring the Flow of People

The paths to the restrooms, the entrance and the bar should not cross through the busiest table zone. Our guide on designing a restaurant floor plan explains how to organize these paths, and the same principles apply to bars. If you are planning a new building or a change of use, our article on commercial building plans covers the wider requirements.

Plan Your Bar with Plan7Architect

With Plan7Architect Pro, you can create professional floor plans for your bar, from the bar counter and back bar to tables, booths, standing areas, restrooms and storage. Place furniture and fixtures from millions of 3D objects, test different seating layouts and check the result immediately in a 3D walkthrough. You can work in feet and inches or in meters and export your plans as PDF, DWG or DXF for contractors and permit drawings. Every purchase includes a 14-day right of withdrawal, so you can simply cancel your purchase by email if the software is not right for you.