How to design a bar kiosk: the technical guide

An in-depth look at how to design a bar kiosk with definitions, types, design criteria and a 3D model ready for download

Have you been commissioned to design a bar kiosk? If you are looking for construction methods, design criteria and guidelines to follow, then you’ve landed on the right page.

In this focus article we will highlight different aspects for designing a bar kiosk and also provide a 3D model ready to use for your projects.

Design of a bar kiosk | Render created with Edificius

Requirements for the design of a kiosk bar

Regarding the regulatory aspect, a kiosk bar project must primarily meet local standards.

Especially when it comes to size limits (surface area, drip edge and roof ridge heights), clearances from the built environment, materials to be used in the food preparation area, etc., they must be obtained from the different national or local regulations.

Furthermore, the working environment safety regulations are absolutely not to be neglected.

Definitions and characteristics

What is a bar kiosk and how can it be defined?

There is generally no single definition, as each municipality provides its own regulation, and because such a structure can be either temporary (thus seasonal) or permanent.

Based on this assumption, we can consider the bar kiosk as an isolated structure, generally consisting of prefabricated and easily removable elements, intended for the serving of drinks and food.

Design of a bar kiosk | Render created with Edificius

The term now also applies to small booths offering drinks and food.

Some fundamental features can help to better define a kiosk bar. Generally, this structure is:

prefabricated and built with aluminum panels or, most commonly, with wooden elements.
easily removable, thus not attached to a permanent foundation. For this reason, you can use materials that can be dry mounted.
stand-alone, i.e. not sharing any walls with the next building while the customers’ seating area is built around the structure.
intended for serving food and drinks, thus interiors are organized in relation to these functions. We also need to make further distinctions. In fact, spaces must be organized differently depending on the type of food being served (that can be either packaged food or prepared on site).

Design criteria

When planning a kiosk bar, it becomes difficult to comply with specific regulations at international level. Consequently, we will try to give some design tips with respect to spaces optimization while maintaining a general principle applicable to any situation.

Seating for customers
WC
Preparation / service area
Storage / Warehouse

The first design aspect to consider is the area size where the structure will be installed. This is a fundamental aspect, as it will consequently determine the size of the kiosk (also with regard to certain constraints or distances to be respected).

Another important aspect to take in consideration is the target audience that will determine your choices and initial approach.

Next, you need to proceed to the organization of interior spaces and determine the main functions that will improve staff work flows and their contact with customers. Specifically, it is advisable to divide internal areas in such a way as to separate the working environment and the toilets.

Good design should also envisage the organization of areas for storage to ensure a clear separation with the food preparation area. This subdivision can be a convenient solution to avoid storing stocks in unsuitable places inside or even outdoors.

As previously mentioned, the size of the kiosk will depend on your local legislation. However, some specific requirements will provide for the following measurements:

Inter-floor height 2.70 m
Width of internal circulation flows > 0,70 m
Staff bathroom surface > 2 m²
Countertop / counter 0.30 m
Worktop 0.70 m
Lighting and ventilation ratio in the service area > 1/8
Lighting and ventilation ratio in the bathroom > 1/12

The footprint of elements such as the beverage cooler, the coffee machine, the microwave oven, etc., should also be considered for a functional space planning, therefore it is advisable to check each element’s technical sheet.

How to design a kiosk bar: general considerations

Further considerations that should be made when designing a kiosk bar:

each kiosk bar must be connected to the water supply, sewer and electricity network
it needs to have a sink with both cold and hot water
furnishings, work surfaces, floors and walls up to about 2 meters must be made of easily washable and disinfectable materials.

Panoramic rendering of a kiosk bar produced with Edificius

How to design a kiosk bar: a practical example

The example that will be presented deals with the design of a kiosk bar organized in 2 different areas: an internal and an external one.

The interior area covers a surface of about 17 m² and is divided into an area for the toilets with anteroom, an area for storage and another larger area intended for the preparation and serving of food and drinks. In this area there are all the characteristic elements such as the steel worktop, easily cleaned and disinfected, the lacquered wooden counter, and so on.

B-B cross-section of a kiosk bar created with Edificius

Externally, there are three areas intended for customer parking. Seats and tables have been placed under shading elements that are made up of dark wood beams and columns supporting light wood slats that create a play of light and shadows. The flooring, also in this case, is made of wood giving continuity with the shading elements and with the kiosk-bar roof.

Design of a bar kiosk | Render created with Edificius

3D model to download

In this section you can download the entire set of project drawing DWGs of a kiosk bar project and the software used to produce them, immediately available for free!

Download the 3D BIM model ( .edf file) of a kiosk bar project