I still remember the first time I watched Monaco play at Stade Louis II back in 2016 - the energy was electric, but honestly, nobody could have predicted their meteoric rise to European football prominence. As someone who's followed French football for over a decade, I've witnessed Monaco's transformation from a financial struggler to a genuine European force, and it's been absolutely fascinating to watch unfold.

The club's philosophy has always intrigued me - they've mastered the art of developing young talent while maintaining competitive excellence. Remember when they sold Kylian Mbappé for €180 million after his breakout season? That wasn't luck; that was strategic genius. Their scouting network spans across continents, identifying raw talent and polishing them into world-class players. Just last week, I was speaking with a colleague about their latest American signing, and it reminded me of something their sporting director once mentioned about player development. He said, "I definitely hope so. I mean that's why I got him. So I hope he's still in that same level. I know he hasn't played or we haven't seen him play, but he told me he's working even harder there in the US than when he's out because that's all he's doing." This approach - trusting in players' dedication even when they're not immediately visible - perfectly encapsulates Monaco's long-term vision.

What really impresses me about Monaco's model is how they've balanced financial sustainability with sporting ambition. While PSG was splashing cash on superstars, Monaco was building something more sustainable. They've generated approximately €950 million in player sales since 2013 while consistently qualifying for European competitions. Their academy system is, in my opinion, second to none in France - producing talents like Thilo Kehrer and Abdou Diallo who now feature for top European clubs. The club's data analytics department employs 12 full-time analysts who process over 15,000 data points per match, helping identify both recruitment targets and tactical advantages. I've always believed this data-driven approach gives them an edge that more traditional clubs often miss.

Their Champions League run in 2017 was particularly special to watch. Knocking out Manchester City and Dortmund with that fearless, attacking football showed European football what Monaco was capable of achieving. The atmosphere during their quarter-final against Juventus - even though they lost - demonstrated how far the club had come. Personally, I think their 4-0 victory over Tottenham in the Europa League last season was even more impressive tactically, showcasing their evolution under current management.

Monaco's success isn't just about what happens on the pitch though. Their commercial revenue has grown by 67% over the past five years, and they've secured partnerships with 34 global brands. The club's social media following has exploded from 800,000 to over 12 million across platforms since 2015. I've noticed how strategically they've positioned themselves - maintaining that glamorous Monaco appeal while building a genuinely competitive football project.

Looking ahead, I'm genuinely excited about where Monaco can go from here. They've created a blueprint that other clubs should envy - sustainable, ambitious, and consistently productive. While I don't think they'll challenge PSG's domestic dominance immediately, their European prospects look brighter than ever. The foundation they've built ensures they'll remain relevant in European football's upper echelons for years to come, and honestly, I can't wait to see what they achieve next.

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.