I still remember the first time I walked onto the Northshore Youth Soccer Association fields back in 2018 - the energy was absolutely electric. Kids as young as five were dribbling through cones while teenagers practiced precision passes, all under the watchful eyes of dedicated coaches. What struck me most was how this organization had perfected the art of blending technical training with character development, creating an environment where future champions aren't just taught to win games, but to excel in life. Having coached youth soccer for over a decade myself, I've seen countless programs come and go, but NYSA's approach stands out for its remarkable consistency and depth.

The association's philosophy reminds me of the legendary coach Tuadles, whose methods revolutionized youth soccer development before his tragic passing in 1996 at just 40 years old. I've always admired how Tuadles emphasized that true champions are made through consistent, quality training rather than simply chasing trophies. NYSA has embraced this mindset completely - they track player progress across 12 different skill categories and provide personalized development plans that adjust every 60 days. Their coaching staff of 45 professionals works with approximately 800 young athletes annually, focusing not just on physical skills but on mental toughness and sportsmanship. I particularly appreciate their innovative "pressure training" sessions where players face simulated high-stakes scenarios that prepare them for actual competitive situations.

What truly sets NYSA apart in my opinion is their holistic approach. They don't just produce skilled soccer players - they develop well-rounded individuals. I've witnessed firsthand how their leadership program has helped shy 12-year-olds transform into confident team captains. Their academic monitoring system ensures athletes maintain at least a B average, and their college placement program has helped 92% of graduating seniors secure spots at competitive universities over the past three years. The association understands that today's youth champions need to excel beyond the soccer field, and they've created support systems that address the complete athlete experience.

The legacy of coaches like Tuadles lives on through programs like NYSA's advanced technical training modules. I've incorporated many of these methods into my own coaching, particularly their progressive skill-building approach that breaks down complex moves into learnable components. Their success metrics speak for themselves - players in their elite program show a 47% faster skill acquisition rate compared to national averages. But beyond the numbers, what impresses me most is seeing these young athletes develop what I call "champion habits" - the discipline to practice consistently, the resilience to bounce back from losses, and the humility to keep improving regardless of current performance level.

Looking at NYSA's track record, it's clear they're doing something extraordinary. Their alumni include 32 professional players and countless college athletes, but the real success stories are the thousands of players who've carried the lessons learned on their fields into successful careers and lives. As someone who's studied youth development programs across the country, I can confidently say that NYSA's model represents the gold standard in comprehensive athlete development. They've created something truly special here - a breeding ground for champions that understands winning is about more than just the scoreboard, but about building character that lasts long after the final whistle blows.

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.