As one of the final educational sessions of the 2026 Environments for Aging Conference + Expo in Phoenix, speakers Matthew Barley and Liz Haverstick, interior designers at RLPS Architects (Lancaster, Pa.), made the case that a well-designed bar is far more than a service counter.
Rather, it’s a central social hub that combats loneliness, serves as a powerful marketing tool, and supports the transition toward diverse, casual culinary options, shared the speakers during the session “The Seven Deadly Sins of Senior Living Bar Design: What Not to Do (and How to Do It Better).”
Drawing on past project experience as well as survey responses collected from clients prior to the conference, the duo walked attendees through seven design pitfalls and how to avoid them.
1. Not considering staffing from the start
Staffing decisions should drive design decisions from day one. Barley and Haverstick urged teams to establish kitchen proximity, visual sightlines, and equipment placement early. All-day venues—coffee by morning, cocktails by night—can ease staffing demands while generating consistent revenue.
2. Not emphasizing branding and experience
“Many times, if it’s not done right, the branding is an afterthought,” Barley cautioned. The presenters walked through real examples of developing bar concepts, from the 1993 Social House at Brandon Oaks in Roanoke, Va., to the Captain’s Table at Cypress Cove in Fort Myers, Fla. They emphasized that a cohesive style guide extending to menus, tableware, and uniforms “creates an authentic experience that feels like you’re at a destination, not just a room.”
3. Not connecting the design to the community
Every bar should be unmistakably rooted in its place. Barley warned against “shopping mall syndrome”—spaces that could be dropped anywhere in America. Whether it’s a bar top salvaged from a historic campus tree or shelving showcasing local Amish craftsmanship, the goal is to “amplify what differentiates our client from the competition,” he said.
4. Not mastering flow and function
Poor adjacencies and bottlenecks undermine both staff efficiency and resident experience. The presenters shared a country club case study where service staff and members were funneling through the same congested doorway. Flooring transitions, point-of-sale placement, and back-of-house access all demand early, detailed attention, the speakers said.
5. Not making it welcoming to all
A bar should serve everyone, including drinkers and non-drinkers alike. Haverstick pointed to smoothie bars and chef’s table concepts as ways to broaden appeal. On accessibility, Barley advocated for recessed bar designs that meet ADA requirements without isolating residents.
6. Not getting the furniture right
The presenters recommended a minimum of four types of seating: dining chairs, bar stools, banquettes, and lounge seating. Resident input matters early, as gathering feedback before installation avoids costly controversy and ensures the space truly reflects the community it serves.
7. Not making the bar large enough
Survey feedback confirmed what the presenters have heard for years: Communities consistently wish they had built bigger. “The layout and size of the space was not considered from the start, and we didn’t get enough seats at the bar,” Barley said, summarizing respondents’ feedback. Case study benchmarks ranged from one counter seat per 124 square feet in a small bar to one per 100 square feet in a midsized venue—targets worth building toward from the earliest planning stages.
Taken together, the seven sins demonstrate how successful bar design in senior living requires early, collaborative planning across ownership, operations, and design. When those conversations happen at the right time and with the right people at the table, Barley and Haverstick noted, the result is a space that residents want to return to again and again.
The 2027 EFA Conference + Expo heads to Charlotte, N.C., April 12-14. For more details and to sign up to receive show and registration email updates, go here.
