“They may not live in a high rise with a killer view from the balcony but this bar lets them have that experience, if only for a little while.” If the space provides only the view of another brick building, maybe a rooftop bar isn’t as necessary, unless you can step up the space with enhancements like greenery and other aesthetics.Īnd, if an operation does have a good view, consider how can the bar protect or enhance it. “People want to experience something that they do not have at home,” says Iaia. Step 1: Look at the viewįirst of all, do you have the view that will entice people to come and then make them want to stay? Here, Iaia points out the various steps in the planning process, prioritizing them in order of importance. Planning stages can take some time, depending on how many hoops you have to jump through and how many players - from contractors to architects, structural engineers and others - need to be involved. That said, many considerations factor into planning a rooftop bar, according to Iaia. Not to mention, they can easily help hotels, bars and restaurants stand out from the competition. These rooftop bars become the place to be - and can offer patrons the al fresco dining they want if no other options exist.
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When customers send these pictures to their friends, the restaurant or hotel gets instant, free publicity. "The Millennial generation has become especially fond of these bars and love to take selfies with a cityscape in the background,” says Iaia.
And, thanks to retractable and even semi-permanent roofing options, more operators can keep these spaces open year-round as an additional revenue source. While many boutique and multistory hotels capitalize on rooftop dining, even smaller, two-level bars and restaurants can enjoy the benefits, too. Sugar, an Asian-inspired rooftop bar, serves cocktails and tapas from the 40th floor of EAST Miami hotel. These breezy bars and mini-restaurants, often with great views and lounge-like seating continue to grow in popularity.
There really is a “pie in the sky” in the hospitality world, and lately, that’s rooftop bars, according to Armand Iaia, regional manager at Cini-Little International Inc., a consulting, planning and design firm based in Washington, D.C.
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