Pub Design: Everything You Need to Know

In recent years, the pub has become an increasingly popular place to meet with friends: this is why optimizing the design of a pub is a fundamental step for the long-term success of the venue, ensuring well-distributed spaces for both patrons and the employees who work there.

In this focus, we will delve into various topics that will provide a comprehensive overview before starting to design a pub; we will evaluate the organization and layout of the spaces, paying attention to the materials to be used as well. All of this will come with useful tips and a practical example available for download.

Design of a pub | Mezzanine | Model created with Edificius and render with usBIM.codesign AI

Organization and Layout of Spaces in Pub Design

The organization and layout of the internal spaces is the focal point of pub design.

First of all, special attention must be paid to the needs of the various people who will spend their time in the venue (whether they are employees or customers). It is also important not to overlook the formal and stylistic setting that one wishes to give to the venue, considering whether to lean towards a British, Irish, or German type of ambiance.

Designing a pub| Distribution scheme

1. 1. 1. Service room
      2. Restrooms for customers
      3. Staff area
      4. Storage
      5. Counter
      6. Kitchen

                   ——— Loft projection

With this premise, it is possible to identify common aspects that characterize the design of a pub, focusing on the environments and their sizing.

Kitchen and storage: requirements, dimensions, and design criteria

Despite what happened in the early Anglo-Saxon pubs, today the kitchen is taking on an increasingly important role in these establishments.

For the optimal sizing of the kitchen environment, not only the type of food to be prepared must be considered, but also the number of covers in the dining area that is intended to be provided. These are the minimum dimensions to be respected, referring to the article “Design of a restaurant kitchen” for further details.

Sizing based on seating capacity

• minimum size for up to 50 seats ≥ 20 m² including the washing area;
• more than 50 seats – + 0.5 m² per meal;
• more than 100 seats – area reserved for dishwashing.

Health and hygiene requirements and systems

• the structural requirements must be the same as for any workplace, and all equipment and furnishings must be positioned in such a way as to allow the cleaning and sanitization of the premises;
• average kitchen height ≥ 3 m (possibility of derogation in particular urban and structural situations);
• minimum height for small premises with fewer than 5 employees – 2.70 m;
• minimum height in existing and constrained premises and in buildings located at an altitude greater than 1000 m above sea level – 2.55 m;
• ratio between kitchen area and lighting area ≥ 1/10;
• ratio between the area of the room and the ventilation area ≥ 1/20;
• all openings must be equipped with insect and rodent screens;
• the kitchen must have exhaust hoods that direct fumes outside.

Communication with storage and service accesses

In the design of a pub, the kitchen area must always be associated with a space designated for storage, properly sized based on what will need to be stored safely and orderly (all ingredients, raw materials, beverages, and necessary supplies).

This storage is not just a simple deposit, but a strategic area that must be designed considering workflow, types of storage (perishable products, non-perishable products, beverages, raw materials), as well as expected consumption peaks.

From a health and hygiene perspective, the storage space must adhere to the same strict standards as the kitchen. Finally, the storage must be sized according to the actual needs of the establishment, not only in terms of storage volume but also considering the turnover of goods, the frequency of deliveries, and the actual refrigerated storage capacity. An undersized storage can cause logistical problems, waste, or operational difficulties, while an oversized one can be inefficient in costs.

This space must follow, just like the kitchen, hygiene and cleaning regulations and rules.

Staff areas: changing rooms and restrooms

Staff areas generally refer to changing rooms and restrooms, with a corresponding anteroom.

Minimum surface and height requirements

Restroom for staff

• minimum area of ≥ 1m²;
• anteroom that creates separation from other environments with sufficient area for the easy movement of people. This space can also be used as a changing room if it meets the minimum dimensions set by regulations.

Changing room

• area of no less than 1.50 m² for each employee;
• average height not less than 2.40 m;

Ventilation, materials, and mandatory equipment

Changing room

• natural ventilation, or suitable devices for air exchange, as established for windowless bathrooms;
• adequate heating;
• walls covered with waterproof and easily washable material up to a minimum height of 2.00 m from the floor;
• individual lockers with double compartments for storage;
• compartments for work clothes separate from personal ones.

Pub design | Section

Restrooms for customers and for people with disabilities

Restrooms for customers should be well-sized, both in number and in size.

Standard restrooms: dimensions and technical requirements

Regarding the number of restrooms available, it is advisable to provide enough to ensure simultaneous use by women, men, and people with disabilities, while concerning the size, the following should be considered:

• the minimum area of 1 m²;
• the average height not less than 2.40 m.

Other characteristics of the restroom may include:

• ante-room with a minimum area of 1 m² and an average height not less than 2.10 m;
• the door accessing the outside equipped with automatic return, opening outward;
• floors and walls, up to a height of 2 m made of waterproof material, easily washable and disinfectable;
• equipped with a window for direct natural ventilation, not less than 0.50 m². If lacking a window (blind bathroom), it must be equipped with forced ventilation.

Restrooms for people with disabilities

A different discussion applies to restrooms reserved for people with disabilities.

In this case, the measurements are regulated by specific regulations. We report some of the dimensions and requirements as per regulations, referring to the focus “How to design a restroom for disabled people, regulations and features” for further details.

• automatically closing door ≥ 0.75 m;
• diameter for 360° wheelchair rotation ≥ 1.50 m;
• sink installation at a maximum height of 80 cm from the floor;
• siphon of the sink must be built-in;
• drain pipe of the sink must be flexible;
• faucet of the sink must be lever-operated.

Main hall: distribution, furnishings, and user comfort

The service hall is the vital area of the establishment, which requires even more attention in the design.

It is essential to ensure a space that is comfortable for customers, arranging the seating and tables not too closely together, and that can be easily moved to achieve new layout solutions. At the same time, the hall must also be designed to facilitate the easy movement of waitstaff between tables and avoid areas that are difficult to reach with dishes and/or drinks.

Project of a pub | Night view of the central area | Model created with Edificius and render with usBIM.codesign AI

Height, Lighting, and Ventilation

With reference to local hygiene regulations or ASL regulations, it is possible to draw up a brief list of useful guidelines for pub design:

• minimum height: 2.70 m;
• minimum volume: 25 m³;
• direct natural ventilation ≥ 1/10 of the floor area of the premises;
• a compliant air conditioning system may be used if direct natural ventilation is insufficient;
• direct natural lighting ≥ 1/10 of the floor area of the premises;
• a compliant artificial lighting system may be used if direct natural lighting is insufficient.

Table Arrangement, Pathways, and Accessibility

The arrangement of tables inside a pub is not just an aesthetic issue or space optimization; it directly impacts customer experience, safety, functionality of the premises, and regulatory compliance. The design must balance three main aspects: customer comfort, operational flows for staff, and accessibility for all.

Distances and Pathways

The corridors and passages between tables must allow for smooth and safe movement for both customers and staff. General guidelines:

• main corridors: recommended minimum width 1.20–1.50 m to ensure simultaneous passage of two people or a service trolley;
• secondary pathways: at least 0.90 m to facilitate unobstructed passage;
• distance between tables: minimum 80–100 cm between the edges of the tables, to ensure privacy and ease of seating.

These parameters are also useful in case of emergency, facilitating evacuation in compliance with fire safety regulations.

Accessibility for People with Disabilities

Accessibility is a legal requirement: all public premises must be usable by people with reduced mobility. Some key points:

• at least one accessible table must have lateral clear space of 80–90 cm and a tabletop height between 70 and 75 cm;
• main pathways free of steps, or with ramps compliant with regulations (maximum slope 8–10%), with handrails if necessary;
• entries and exits free of barriers, with doors of minimum width 80 cm;
• accessible restrooms near the dining area, compliant with regulations, equipped with grab bars and maneuvering space for wheelchairs.

Optimization of Operational Flows

In addition to customers, it is important to consider staff flows, especially between the kitchen, bar, and tables. The arrangement of tables should avoid conflicts between customers and staff with trolleys or trays, reducing the risk of accidents and increasing efficiency. Some suggestions:

• tables near the bar counter or kitchen can reduce service times for some orders;
• service corridors separate from the main customer pathways improve efficiency and safety.

Area for Live Music and Entertainment

Additionally, it is advisable to foresee a space that, when needed, is suitable for hosting “live-band” performances, giving the venue greater appeal.

Some useful tips might include:

• it is preferable to position the stage or performance area to minimize noise dispersion towards service and table areas, while ensuring visibility for the audience;
• clear access and exit paths for artists and technical staff must be provided, separated from customer flows whenever possible;
• the entertainment area often requires dedicated electrical systems, with power outlets, stage lighting, audio and microphone systems, and secure connections for instruments and mixers;
• it is advisable to plan for a technical underfloor or dedicated channels, to avoid interference with pathways and furnishings and ensure safe maintenance.

Project of a pub | View from the bottom of the mezzanine | Model created with Edificius and render with usBIM.codesign AI

AI in pub design: generating images and architectural renderings

Thanks to AI architecture generators, it is possible to generate realistic images, photorealistic renderings, and environmental simulations, reducing time and costs compared to traditional methods. AI allows for rapid exploration of different layout, furniture, lighting, and material solutions, facilitating more informed design decisions.

AI for video animations

AI enables the creation of video animations of the project, dynamically showing how the pub will look in different scenarios: day/night, with or without customers, with different lighting or various table configurations.

These animations are useful tools for:

• effectively communicating the design idea to clients and stakeholders;
• simulating people flows and operational paths within the venue;
• testing the aesthetic and functional impact of furnishings, set designs, and areas dedicated to music or entertainment.

Thanks to AI models based on machine learning and generative design, it is possible to obtain realistic animations starting from 3D models of the pub, without the need for complex traditional rendering software.

Integration of AI with BIM software

AI finds an even more powerful application when integrated with BIM (Building Information Modeling). In this context, AI can:

• generate renderings and photorealistic images directly from BIM models, reducing graphic production times;
• analyze operational flows, spaces, and paths, suggesting optimizations for the internal layout of kitchens, tables, counters, and entertainment areas;
• support the calculation and management of materials, lighting, and acoustics, improving sustainable design and customer comfort;
• automate the generation of various design alternatives, allowing the selection of the most functional, aesthetic, and efficient solution in terms of space and costs.

The AI-BIM integration, also thanks to specific plug-ins that integrate artificial intelligence with BIM authoring, represents an innovative tool for designers and architects, combining technical precision, advanced visualization, and immersive simulations, capable of enhancing the overall quality of a pub design.

Practical example: design of an Irish pub

The example we propose is the design of a pub shaped in the Irish style, using wood for finishes and coverings.

From the main entrance, one accesses the service room, which is divided into 3 main areas:

• one central area with circular and rectangular seating and tables;
• one lowered by about 50 cm from the floor level, with benches and rectangular tables;
• one positioned on a mezzanine at a height of about 2.20 m from the floor level, also furnished with benches and rectangular tables.

On the right side of the entrance, at the corner of the room, we imagine the counter composed of three segments covered with wooden flooring.

Pub design | floor plan

Dalla sala si accede:

• to the restrooms for customers, where there is an anteroom that connects the women’s restroom, the men’s restroom, and the restroom for people with disabilities;
• to the employees’ locker room, which includes two benches and two lockers for staff and two restrooms with an attached anteroom;
• to the kitchen, which is in turn connected to the storage room.

The kitchen and storage room can also be accessed from the outside, through doors provided according to local regulations.

Download of a pub design example

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

FAQ of the pub design

How to size the kitchen and storage room in a pub?

The kitchen must be sized based on the type of food to be prepared and the number of covers expected. Minimum size for up to 50 seats ≥ 20 m² including the washing area; for more than 50 seats + 0.5 m² per meal; for more than 100 seats, a dedicated dishwashing area should be provided. The storage room must be associated with the kitchen, with sufficient space to store ingredients, raw materials, beverages, and supplies, respecting workflow, storage types, and consumption peaks, and must comply with health and hygiene regulations.

What are the minimum requirements for staff locker rooms and restrooms?

The locker rooms must have a minimum area of 1.50 m² per employee, an average height of not less than 2.40 m, natural ventilation or air exchange devices, adequate heating, washable walls up to at least 2 m, and individual double-compartment lockers. The restrooms must have a minimum area of 1 m², a separate anteroom, an average height of not less than 2.40 m, and natural or artificial ventilation.

How to design restrooms for customers and people with disabilities?

Ordinary restrooms must have a minimum area of 1 m², a minimum height of 2.40 m, washable floors and walls up to 2 m, a minimum anteroom of 1 m², and a door with automatic return. For people with disabilities, the door must have automatic closure ≥ 0.75 m, a wheelchair turning diameter ≥ 1.50 m, a sink mounted at a maximum of 80 cm from the floor with a recessed siphon and lever faucet.

What guidelines to follow for the arrangement of tables and pathways in a pub?

Main corridors must have a minimum width of 1.20–1.50 m, secondary pathways at least 0.90 m, and a minimum distance between tables of 80–100 cm. All pathways must be accessible to people with reduced mobility, with ramps having a maximum slope of 8–10%, doors minimum 80 cm, and adequate restrooms. The arrangement must consider the operational flows of the staff to avoid crossings and optimize service.

How to design an area for live music or entertainment?

The area for live music must be sized based on the number of spectators and type of entertainment, positioned to reduce noise dispersion and ensure visibility. There must be clear pathways for artists and technical staff separate from customers, dedicated electrical systems, stage lighting, audio systems, and secure connections. A technical underfloor or dedicated conduits are useful, and accessibility and safety must be ensured according to current regulations.

How can AI support the design of a pub?

AI allows for generating realistic images, photorealistic renderings, and video animations to simulate layouts, furnishings, lighting, and different scenarios. Integration with BIM enables the analysis of operational flows, optimization of spaces and pathways, calculation of materials, lighting, and acoustics, generation of design alternatives, and improvement of the overall quality of the project.

What is a practical example of an Irish pub design?

The design involves the use of wood for finishes and cladding. The main room is divided into three areas: a central area with circular and rectangular tables, a lowered area of about 50 cm with benches and rectangular tables, and a mezzanine area at 2.20 m with benches and rectangular tables. The bar is positioned at the corner of the room. From the venue, there is access to restrooms for customers, a locker room, and a kitchen with storage, with access also from the outside according to local regulations.