Restaurant interior concepts — Bologna
Bar lip heights, foot rails, and purse hooks are detailed in elevations. Backbar lighting layers highlight bottles without glare for bartenders.
Standing capacity is calculated separately from seated cocktail tables adjacent to the bar zone.
Ice bins, sinks, and speed rails form a triangle concept tested against common cocktail builds. Underbar refrigeration footprints are generic rectangles for equipment tenders.
Draft beer lines, if shown, route to keg coolers with chase dimensions for MEP follow-up.
Backbar shelving concepts balance display density with restocking access. Feature shelving may integrate LED strips with driver locations noted for electricians.
Low-alcohol and non-alcoholic service zones are increasingly included without moralising copy—purely spatial allocation.
Hard surfaces at bars are balanced with absorptive bar faces or curtain stacks in concept elevations. Conversation intelligibility targets are described qualitatively.
Music bleed into dining areas is mitigated through ceiling plane changes in coordinated sections.
Bologna aperitivo culture informs outward-facing bar openings to porticoes where permits allow. Seasonal wind screens are concepted for sidewalk extensions.