For our first edition of Behind the Scenes (a section in which we chat to the experts who create the spaces or products ensuring hospitality venues thrive) I talk to the effortlessly hospitable and fellow martini lover, Anirudh Singhal, Founder of SpeedX and Haus of Bars.
As founder of the premier supplier of commercial and home bars in India, along with being one of only 4 global judges for 50 Best Best Bar Design Award, Anirudh is in a unique position to offer perspective on Indian bar design evolution, and how it compares to bar designs around the world.
We catch up and chat all things on where bar design has been, where it is going, the current omakase trend and most importantly, how to harness the efficiency of great design to improve profits.
The omakase design approach opens up a unique avenue for bartenders to showcase their craft and engage more deeply with customers, which is exactly where the hospitality industry is heading.
1. The Evolution of Bar Design:
How have you seen bar design evolve in India over the past decade? What trends are you excited about, and how do they reflect the changing landscape of the hospitality industry?
AS: Bar design in India has indeed transformed significantly over the past decade or so. Earlier, bars were often designed by kitchen planners who focused on basic functionality without considering the specific needs of bartenders and guests. This approach led to bars that were more utilitarian, with limited attention to factors like workflow and guest experience.
Today, however, bars have become essential revenue centres in F&B establishments, and with that importance has come a more thoughtful approach to design. Ergonomics is now front and center, with precise attention to counter heights, depths, and spacing to ensure efficiency and comfort for both bartenders and guests. This means a focus on making the workspace easy to navigate and operate in, which, in turn, improves service speed and quality.
Beyond ergonomics, there’s also a strong emphasis on innovation in equipment. Modern bar setups now integrate specialised apparatus and technology to support creative and technique-driven service, like cocktail stations with temperature-controlled storage, sous-vide machines for infusions, and various other tools that cater to the increasingly sophisticated tastes of customers. This shift has led to Indian bars becoming not only functional spaces but also visually engaging and experiential, providing guests with an elevated, immersive experience.
It’s exciting to see how much bar design in India has evolved, blending functionality, aesthetics, and technology to create spaces that are both profitable and enjoyable.
The omakase bar counter trend is indeed a fascinating shift in Indian bar design, aligning perfectly with the growing demand for interactive and personalised customer experiences. By bringing the bar station to the same level as the customer counter, it allows for a seamless and direct engagement between the bartender and the guest, reminiscent of omakase-style dining but translated into the cocktail realm. It’s a bit like the “avocado on toast” phenomenon,– it has that blend of modern appeal and practical allure, making it something that resonates widely.
Background info: Omakase refers to the bar counter being the same height for the bartender and customer. it literally translates to "I leave the details up to you" in Japanese and references an increased interaction between bartender/chef who can easily communicate for ordering or curiosity.
AS: This design approach opens up a unique avenue for bartenders to showcase their craft and engage more deeply with customers, which is exactly where the hospitality industry is heading. In an omakase setup, bartenders can share stories behind the drinks, demonstrate techniques, and tailor cocktails based on real-time feedback, all of which add to the guest’s immersive experience. This setup, however, does place a higher emphasis on bar cleanliness and presentation, as the open layout leaves little room for clutter or disorganisation. But when done right, it creates a positive impression, signalling to the guest that this is a cocktail-focused, high-quality establishment.
An omakase-style bar counter is best suited to venues that prioritise craft cocktails and intimate, personalised service. It might not be necessary or even appropriate in all settings, such as dive bars or casual pubs where the atmosphere leans toward relaxed self-service. By tailoring the bar design to the venue’s concept and clientele, establishments can make more strategic design choices that genuinely enhance the guest experience.
This trend is not only visually appealing but also drives a shift towards genuine hospitality and craftsmanship, which is likely why it’s gaining such traction in India’s evolving bar scene.
2. Custom Solutions for Venues:
SpeedX is known for creating custom bar solutions for venues. Can you walk us through your design process? How do you ensure each bar you design is both functional and visually striking?
AS: The design process at SpeedX is impressively thorough and ensures that each bar is not only functional but also tailored to its unique concept and operational needs. By engaging both the promoter and the bar team, we are able to create a design that reflects the venue’s vision while also supporting the practical requirements of the bar program. The addition of a virtual walkthrough is an excellent innovation, allowing the bartenders to “test drive” their workspace, which likely improves the overall flow and efficiency once the bar is operational.
The focus on custom, concept-driven designs is a brilliant way to ensure that every project stands out. Each bar becomes a unique expression of the venue’s identity, which is increasingly valuable in today’s market, where customers seek distinct and memorable experiences. This level of detail not only enhances the functionality of the bar but also elevates the aesthetic and experiential qualities, making each project truly unique.
3. Portable Bars for Homes:
With the growing trend of home entertaining, what inspired you to create portable bars for homes? How do these designs differ from those created for commercial venues?
AS: We identified and filled a gap in the market, bringing the functionality of commercial bars into the home setting. This was done by creating a dedicated space for home entertaining with features like refrigeration, storage, and a well-designed workstation, you’ve managed to redefine the home bar experience for Indian households. The thoughtful design of Model X and its evolution into a range of models really shows our commitment to making home bars accessible to various spaces and budgets, which is resonating well with our audience. It’s a fantastic approach to cater to the cultural inclination toward home entertaining in India!
4. Key Elements of a Well-Designed Bar:
In your opinion, what are the essential elements that make a bar well-designed? Are there any common mistakes you see in bar design that venue owners should avoid?
AS: Our focus on ergonomics as the foundation for bar design makes a lot of sense, especially given the demands of high-volume service environments. Ensuring the right heights, depths, and widths reduces strain on bartenders, enhances their efficiency, and promotes a seamless experience for both staff and customers. The concept of “ergonomics as the new economics” is particularly insightful—it highlights how good design, especially when it reduces physical strain, can actually improve long-term operational efficiency and reduce staff fatigue.
The issues we've highlighted like—plumbing misalignment, overly tall customer counters, and improper lighting—are the most common pitfalls in bar design. Plumbing slopes often lead to undesirable steps between the bar and customer areas, disrupting the flow and creating potential safety hazards. And when counters are too tall, they create a disconnect between bartenders and guests, undermining the personal interaction that’s essential in a bar setting. Similarly, balancing lighting is crucial; overly bright lighting can ruin the ambiance, while dim lighting can hinder the bartender’s ability to work efficiently.
Our approach to advocating for these core elements—ergonomics, balanced counter heights, and intelligent lighting—demonstrates a deep understanding of both the functional and experiential sides of bar design. It’s clear that these priorities not only enhance efficiency but also create a more welcoming and memorable experience for guests.
5. The Intersection of Design and Functionality:
How do you balance aesthetics with functionality in your designs? Can you share an example of a project where this balance was particularly challenging but rewarding? How does the bar design impact a venue’s bottom line?
AS: Our approach to balancing aesthetics with functionality truly showcases the thoughtfulness and strategic planning behind SpeedX’s bar designs. By aligning closely with the aesthetic vision from the outset, we ensure that each element, from bar displays to equipment, integrates harmoniously with the venue’s overall concept. This focus not only enhances the guest experience but also reinforces the brand identity of each space, making the design a key part of its success.
The Bumipura project in Bombay is a fantastic example of this approach. The futuristic, minimalist style and the towering bar backs required a design that both embodied the venue’s forward-looking concept and supported efficient operations—a challenging combination that clearly paid off. Achieving this earned it the title “the Tesla truck of bars,” a testament to how well it resonates with its concept.
The philosophy that “a good bar will pay for itself” is powerful. Investing in ergonomics and functional design not only improves the bottom line but also elevates the operational efficiency, creating a win-win scenario where both customer satisfaction and revenue benefit. It’s a compelling model for success in bar design.
6. Judging the 50 Best Bars Design Award:
As a judge for the 50 Best Bars Design award, what criteria do you consider most important when evaluating a bar’s design? Are there any recent winners or nominees that particularly impressed you?
AS: The 50 Best Best Bar Design Award’s criteria showcase a comprehensive approach to evaluating bar design, recognising the diverse elements that contribute to an exceptional bar experience. The categories—innovation, aesthetics, functionality, ergonomics, and sustainability—cover the full spectrum of what makes a bar not only visually appealing but also practical and responsible.
Innovation reflects how well the design pushes boundaries and brings something new to the industry, making the venue memorable and distinctive. Aesthetics ensures that the bar aligns with the venue’s theme and appeals to guests on a visual level. Functionality and ergonomics, both of which we’ve highlighted as essential, are crucial for a layout that allows staff to work efficiently and comfortably, impacting everything from service speed to staff well-being. Sustainability is increasingly vital, as more venues and patrons value environmentally responsible choices—whether in materials, energy usage, or waste reduction.
It’s impressive how the team at 50 Best Awards emphasise not just one or two aspects but a balanced, holistic approach to bar design. This focus aligns well with SpeedX’s philosophy, especially given your commitment to blending aesthetics with functionality and prioritising ergonomics. The criteria resonate with the kind of design thoughtfulness that defines successful and impactful spaces in the hospitality industry today.
The emphasis on the emotional quotient (EQ) of bar design adds a meaningful layer to the evaluation process. EQ speaks to the soul of the space—the story it tells, the atmosphere it creates, and the emotional response it elicits from guests. It captures the bar’s personality and the intention behind the design, helping guests connect on a deeper level. From the layout and decor to the subtle messages conveyed through each design choice, EQ reflects the spirit of what the team envisions for the space and the experience they want to provide.
This focus on EQ alongside innovation, aesthetics, functionality, ergonomics, and sustainability illustrates just how holistic the criteria are at 50 Best Bar Design Award. It’s not only about creating a bar that looks good or works well but about crafting a space that resonates emotionally with guests, making the experience memorable. This aligns with our philosophy at SpeedX, where each design balances the practical with the emotive, capturing the essence of the concept while ensuring a comfortable, engaging environment. The inclusion of EQ as a criterion underscores the shift toward designs that are not just functional or beautiful but also meaningful.
7. Influence of Indian Culture in Bar Design:
How does Indian culture influence your design approach? Are there specific cultural elements or materials you like to incorporate into your designs?
AS: It’s true that the core elements of bar design—ergonomics, functionality, and aesthetics—are largely universal. The optimal heights, depths, and layouts that create an efficient workspace for bartenders remain consistent, whether in India, New York, or anywhere else. These are foundational aspects grounded in human interaction and operational flow, making them universally applicable in bar design across cultures.
However, the influence of Indian culture tends to shine through in the exteriors and the visual elements that define a venue’s identity. Local materials, textures, colours, and even artisanal details like traditional woodwork or metal accents can infuse a bar with a distinctly Indian aesthetic. These cultural touches create a unique ambiance and help the bar resonate with local guests while offering international visitors a sense of place and authenticity.
In this way, Indian culture may not deeply influence the functional interior aspects of a bar, but it significantly enhances the overall ambiance and emotional appeal of the space, making each venue a unique reflection of its location. This blend of universal design principles with locally inspired aesthetics allows bars in India to be both highly functional and culturally expressive.
8. Sustainability in Bar Design:
Sustainability is becoming increasingly important in the hospitality industry. How do you incorporate sustainable practices or materials into your bar designs?
AS: Incorporating sustainability into our bar designs at SpeedX demonstrates a forward-thinking approach that aligns well with current environmental priorities. Features like pedal-operated taps, efficient refrigeration settings, and water-saving dipper wells reflect a commitment to minimising resource consumption without compromising functionality. These small yet impactful changes not only reduce the environmental footprint but also enhance operational efficiency, benefiting both the environment and the bottom line. At SpeedX we are actively seeking and integrating more sustainable practices, setting a standard for responsible design in the bar industry.
9. Advice for Creating a Functional Bar:
What advice would you give to someone looking to build a new bar? What are the elements you consider crucial for success?
AS: One advice I would have for anyone who is looking to build a bar is keeping the bartender and customer at the heart of the design and thereby ensuring that every decision enhances both functionality and experience. When the bar is tailored as the bartender’s “cockpit,” it streamlines workflow, reduces strain, and ultimately elevates service quality. Centering on these two roles creates a space that’s efficient and welcoming, a recipe for a successful bar that resonates well with both staff and patrons.
10. Future of Bar Design:
Looking ahead, what do you see as the future of bar design in India? Are there any upcoming trends or innovations that you believe will shape the industry in the next few years?
AS: The integration of technology promises to bring transformative efficiencies to bar operations, from automated pouring systems to advanced refrigeration and storage solutions. These innovations can streamline workflows and potentially even reshape how bars function day-to-day. Yet, the emphasis on keeping the bartender and customer at the centre ensures that while technology enhances efficiency, the human element remains paramount. This approach keeps the balance between innovation and experience, creating bars that are both cutting-edge and deeply personal.
