I remember the first time I stepped onto a proper soccer field as a child—the crisp white lines stretching across vibrant green grass, the imposing goalposts standing like silent sentinels. What truly captured my imagination wasn't just the field itself, but everything that moved across it. After decades of playing, coaching, and studying this beautiful game, I've come to appreciate that what runs around the soccer field extends far beyond just players chasing a ball. Let me walk you through the fascinating ecosystem that brings a soccer match to life.

When we talk about what runs around the soccer field, we're discussing two primary categories: the human elements and the equipment. Starting with the players, a standard match features 22 athletes simultaneously on the pitch—11 per team. These aren't just random numbers; they represent carefully designed positions that create the game's strategic balance. I've always been particularly fascinated by how these positions have evolved. The goalkeeper, for instance, has transformed from merely being a shot-stopper to what modern coaches call a "sweeper-keeper"—someone who actively participates in building plays from the back. I personally believe this evolution has made the position infinitely more exciting to watch and play.

The outfield players typically include defenders, midfielders, and forwards, though the specific formations can vary dramatically. In my playing days, I was always drawn to the midfield—the engine room where games are truly won or lost. A top-level midfielder covers approximately 7-9 miles per match according to GPS tracking data, though I've seen some exceptional players hit nearly 11 miles in particularly demanding games. What many casual observers miss is the psychological aspect—the constant communication, the split-second decision making, the almost telepathic understanding that develops between teammates who've played together for years.

Beyond the players themselves, we have the crucial support staff. The referee and two assistant referees (formerly called linesmen) cover nearly as much ground as the players, with head referees typically running 6-8 miles per match. I've always maintained that we don't appreciate referees enough—their job requires incredible concentration and physical fitness while making game-changing decisions under immense pressure. Then there's the fourth official managing the technical areas, and in professional matches, additional assistant referees and video assistant referees (VAR) who might not physically run on the field but whose decisions certainly "run" through the entire match narrative.

Now let's talk about the equipment that literally runs around the field. The soccer ball itself is the most obvious item, but its journey has been remarkable. Modern balls like the Adidas Telstar used in recent World Cups contain NFC chips that can track speed, spin, and movement—technology that would have seemed like science fiction when I started playing. A regulation ball weighs between 14-16 ounces and travels at speeds exceeding 50 mph during powerful shots. I've had the privilege of testing several professional-grade balls, and the difference in feel and control compared to recreational balls is genuinely staggering.

Other equipment includes corner flags, goalposts that must be 8 feet high and 8 yards apart, and increasingly, goal-line technology systems like Hawk-Eye that use multiple cameras to determine whether the ball has crossed the line. Having witnessed both pre-technology and post-technology eras, I'm firmly in favor of these innovations—they've eliminated some of the most contentious and unfair moments in the sport.

We can't forget about the medical equipment that occasionally enters the field—the medical staff rushing on with stretchers, cold sprays, and emergency kits. Having been on both sides of such incidents as player and coach, I've developed tremendous respect for these professionals whose quick responses can literally save careers. Then there's the equipment that helps maintain the field itself—the lawnmowers, line markers, and irrigation systems that ensure the playing surface meets professional standards. A well-maintained pitch can increase ball speed by up to 15% compared to a poorly kept one, significantly affecting how the game plays out.

What continues to fascinate me after all these years is how all these elements interact to create the beautiful game. The players' movements create patterns, the ball's journey tells a story, the officials maintain order, and the supporting equipment enables everything to function seamlessly. Next time you watch a match, I encourage you to look beyond just who has possession—notice how the goalkeeper organizes the defense, how the midfielders create passing triangles, how the ball reacts differently off various parts of the foot, how the referee positions herself to make crucial calls. This deeper appreciation transforms watching from a casual pastime into a rich, engaging experience that reveals why soccer remains the world's most beloved sport.

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.