I remember watching that incredible CAMSUR Express comeback last weekend, where they overturned a 14-point deficit in the final quarter to beat Taguig Generals 107-102. As someone who's coached youth soccer for over a decade, I couldn't help but see the parallels between that thrilling basketball game and what we try to achieve with young soccer players. The way CAMSUR maintained their composure under pressure perfectly illustrates why we focus on building both skills and confidence in our training sessions - you never know when that foundation will help your team stage an unexpected turnaround.

When I design training drills for our little soccer stars, I always aim for that sweet spot where technical development meets pure enjoyment. Take our "Dribble Maze" exercise - we set up about 25-30 cones in random patterns across a 15x20 yard grid, and the kids have to navigate through while maintaining control. I've found that after just six weeks of this drill for 15 minutes per session, ball control improves by approximately 40% based on my tracking. But what's more important is watching their faces light up when they successfully complete the course against the clock. They're not just learning close ball control - they're building the kind of self-belief that stays with them during actual matches.

My personal favorite is what we call "Pressure Cooker Shooting," where we create game-like scenarios with defenders and time constraints. I'll typically divide our 12-player squad into two teams, setting up small-sided games on reduced-size goals. The twist is that players only have three seconds to shoot once they enter the final third. Initially, success rates hover around 20-25%, but within two months, I've consistently seen this jump to nearly 65%. More importantly, the kids learn to make quick decisions under pressure - much like those CAMSUR players who had to execute perfectly during their fourth-quarter rally.

Passing patterns form another crucial component of our training regimen, though I've modified traditional exercises to keep them engaging. We play "Passing Tag" where the player with the ball becomes "it" and must tag others by passing to them accurately. The first time I introduced this, the kids' passing accuracy measured at about 55% during the game. After eight weeks of incorporating it twice weekly, that number typically climbs to around 82%. What makes this drill special isn't just the technical improvement - it's the way children who were once hesitant now demand the ball in tight situations.

Confidence-building extends beyond technical drills into how we structure our sessions. I always finish with small-sided games where every child gets significant touches, and we celebrate both individual moments of brilliance and team successes. This approach has led to approximately 73% of our players showing visible improvement in their willingness to take risks during matches. They understand that mistakes are part of learning, just as professional athletes like the CAMSUR Express players must embrace risk to overcome deficits.

Watching young athletes develop reminds me why I fell in love with coaching. The transformation isn't just about seeing a child master the step-over or perfect their passing technique - it's witnessing that moment when their shoulders straighten and they start directing play with newfound authority. These ten drills have become my coaching foundation because they address both the physical and mental aspects of player development. Like that remarkable NBL-Pilipinas game demonstrated, technical skill means little without the confidence to apply it when everything's on the line.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.