18 Nov 2009, Posted by jay rusovich , 0 Comments

If one were to remove sex and fantasy from the equation, the only people in bars would be alcoholics and fugitives from mental institutions.
With this in mind, bar owners must accept the fact that people frequent their establishments to interact with complete strangers in the hopes of copulating with them.
No bar owner should ever construe this negatively. It’s about survival in the world they’ve created, and it’s success hinges on efficacy of it’s design.
With this in mind, not everyone goes to a bar to get laid. But you’d be hard-pressed to find anyone who doesn’t like endorphins. So while they may enjoy a few drinks and some inane conversation, they’re always preoccupied with other objectives, which is what I mean by “survival” in the context of design.
With this in mind, the first thing any bar owner must do is design an environment that encourages social interaction.
This is an absolute must if making serious money is the objective.
Remember, the quality of the food and drink must be good, but the physical structure – which includes soft, flattering lighting and sound – must always trump it.
If you can make them both good, you’ll make a killing. But if one of them is of lesser value, make damn sure it’s not the design.
Here are two immutable facts of life:
#1: If given the opportunity women will isolate themselves from men, even when it’s contrary to their true objectives.
#2: Bar owners must force social interaction through intelligent design. Women expect this, but will never admit it.
Women should never be afforded the opportunity to insulate, isolate, defend and/or barricade themselves from the rest of the population because if they can, they will.
This is an unmitigated disaster for affluent older men who won’t demean themselves like the ubiquitous packs of young males who run targeted raids on tables of attractive women the way sociopaths conduct raids on their victims before going home to their families.
The idea is to enable people to appraise one another discretely, without any pressure or annoyance.
Here are a few basic guidelines:
1] Never design a bar where patrons’ backs face the entrance, because they will inevitably seek out some vantage point where they can observe the entire room even if it means building a temporary environment of their own [usually in the middle of a walkway.]
2] Circular bars are guaranteed cash cows. In fact, any bar that wants to quadruple its gross, without spending a dime on inventory upgrades, should construct one immediately.
I know of one wine bar in town that did exactly that with unbelievable results, while quadrupling the price of the wine! This notwithstanding, the endorphins won!
Remember and never, ever forget: people are at your establishment to meet new people. They’re chasing fantasies, dreams. Think of yourself as the fucking Wizard of Oz if you want.
3] Always maintain soft, indirect lighting, peppered with table spots so people can read the menu and sign the check without exposing their physical flaws, including veneers and swelling from Botox injections.
See, people over the age of 21 have flaws, and since they can’t get in, do the rest of us a favor.
4] If other seating is part of the mix, it should be in close proximity to the aforementioned circular bar. Soft leather banquets – preferably in blood red – are always a winner. They make it easy for people to connect visually, which is why you’ll notice them occupied night after night. Banquets also afford women the opportunity to showcase their legs and expensive footwear, which is something most people fail to mention in spite of the fact that it’s true.
In fact, most people deliberately avoid the truth because it’s bad business when you’re chasing fantasies, including your own.
“I’m not really showing off my beautiful legs and footwear. I’m just having a conversation with a friend. Any suggestions to the contrary are pure conjecture…”
Yea, whatever. Just keep coming back.
In reality, bar owners should think of themselves as glorified dating services, with additional amenities.
I spend a lot of time in wine bars, specifically, which are not as much about wine as they are about attracting a certain clientele, while repelling another. Slicing and dicing the demographic is the objective, which is fine as long as your good customers have a decent shot at walking away with more than an expensive bottle of Pinot Noir.
Ignore what I just said and you’re dead.