Ergonomics
We make bars for bartenders, by bartenders
In a busy, high-volume cocktail bar the bartender is constantly on the move. The strain on the body is considerable. Many bartenders change their own “shake” during a shift because of muscle fatigue. The aim, then, is an ergonomic position behind the bar in which the whole body is at rest as much as possible and body movements are as low-impact as possible.
Our goal is a bar environment in which the bartender has no back pain and has to move as little as possible. Efficiency is therefore an essential part of ergonomics.
Every part of the bar is designed to sit in a muscle-intuitive place. That lets us limit the amount of movement during a shift, which ultimately delivers more speed while conserving energy.
To perform as well as possible with as little energy loss as possible, there are a number of important installation dimensions you need to take into account.
These dimensions come back in two common set-ups.
The upper-bar configuration or the table-top configuration.
To get the most performance out of your system, you can download the ideal installation dimensions here
Circle of Life and routing behind the bar
At peak moments behind the bar, the point is to make the most of that rush. That means a bartender is mainly occupied with making and selling drinks.
At that moment a bartender should move as little as possible. That means everything you need has to be within a circle of at most one to two steps (max. 1.5 metres). This is called the Circle of Life or Bartender Circle.
Step outside that circle too often and you simply lose revenue.
Everything should therefore be set up so that you can keep working inside that circle during peak times. Restocking glassware, products, ice and so on should be done by barbacks.
It may happen that several bartenders are behind the bar, each handling a separate product group within their own circle. How you arrange that — so bartenders do not get in each other’s way during the shift and the dishes do not pile up, for instance — all contributes to the efficiency and production speed of the bar.
Sometimes that is fairly simple, sometimes extremely complex. We solve this routing puzzle just about every day. So we are happy to take a look with you.
Frequently asked questions
Why is ergonomics behind the bar important?
In a busy bar a bartender is constantly on the move. Every unnecessary step, turn or reach seems small, but over a full shift it adds up considerably. That costs energy, reduces speed and can cause physical complaints in the long run.
That is why we consider ergonomics an essential part of a good bar. A smart bar layout makes sure everything is within reach and that the bartender can move as efficiently and naturally as possible. That keeps the strain lower, leaves the bartender with more energy, and lets them focus on what really matters: good service, quality and making as many drinks as possible.
What does Collins actually do about it?
At Collins, ergonomics is central to the design of every bar. We work closely with top bartenders from the field to understand how they move, which actions they perform most often and where unnecessary strain arises.
We combine that practical knowledge with technical expertise. Fjalar Goud, founder of Collins, spent more than fifteen years behind the bar himself and is also a qualified engineer. That combination helps us look at the bar not only from practice, but also from design and engineering.
You can see that knowledge in the layout of our bars: everything a bartender needs is placed logically and within reach. That limits unnecessary walking, turning and reaching, and creates a natural workflow.
Do bartenders really notice the difference?
Yes, absolutely. This is one of the biggest reasons bartenders recommend our systems. Everything is designed from the bartender’s perspective, which makes it feel intuitive and natural.
You have to walk, turn and search less, so you can work faster and with less physical strain. During a long, busy service in particular you notice how much difference that makes.
Is ergonomics also a business argument?
Certainly. A bartender who still has energy left at the end of a long service makes fewer mistakes, keeps the pace up better and pays more attention to the guest. That means more consistent output and better service during exactly the busiest hours.
On top of that, we believe that as an operator you have a responsibility to look after your staff. A bar is a workplace where people sometimes repeat the same movements for hours. By setting up that workplace intelligently you invest not only in efficiency, but also in the long-term wellbeing and job satisfaction of your team.
Ergonomics is therefore a combination of good employment practice and good business sense: fitter staff, a better workflow and more return from your bar.
How do I create an ergonomic working environment myself?
An ergonomic bar starts with the right installation dimensions and proportions. Those measurements determine a comfortable working posture and make sure everything you need stays within reach.
At Collins we use these dimensions as the starting point when designing a bar. The result is a workplace where you can work efficiently and comfortably, with as few unnecessary movements as possible.
You can download the key installation dimensions and technical specifications and use them as a starting point for your own bar design.