Designing an efficient bar or restaurant is similar to designing any other space. The difference is in the details, as they can make or break functionality. The challenge for many non-specialized designers that have no bartending experience, is a lack of understanding the specific needs of the space, just as someone who has never cooked may face challenges when designing a kitchen.
What makes for a well designed bar? Pretty? Sure. Maximizes seating while keeping the guest comfortable? Great. Designed to give the user a great experience? Yes. But who is the user of a bar? Problematically, most bars are designed with the user of the bar being the guest. Except a guest uses a bar in the same way one uses a table. All a guest needs to be able to do is put a drink down. The real user of the bar is the bartender. What exacerbates the problem is when the bar is created by someone who has never bartended. This inevitably results in lost of revenue.