I remember the first time I stepped onto a basketball court as a child, the smooth orange ball feeling both foreign and familiar in my hands. Little did I know then that I was participating in a sport with one of the most precisely documented origin stories in athletic history. While researching basketball's evolution recently, I came across an interesting statistical parallel in a modern professional game - San Miguel was held to just 32 percent shooting from the floor, while Ginebra was slightly better at 37 percent. These numbers struck me because they demonstrate how much the game has evolved technically since its humble beginnings in a Springfield, Massachusetts gymnasium.

The story of basketball's invention reads almost like a perfect storm of necessity and creativity. Back in December 1891, Dr. James Naismith, a Canadian physical education instructor at the International YMCA Training School, faced a real challenge. He needed to create an indoor game that would keep his students active during harsh New England winters while being less injury-prone than football. What fascinates me most about this origin story is how quickly Naismith developed the core concepts - he reportedly wrote the basic rules in just about an hour, though I suspect the reality was probably more complicated than that legend suggests. The first game used a soccer ball and two peach baskets nailed to opposite ends of the gymnasium's balcony, which happened to be exactly ten feet high - a measurement that persists to this day despite all other evolutions in the sport.

What many people don't realize is how dramatically the early game differed from what we watch today. Those original thirteen rules didn't include dribbling - players had to remain stationary after catching the ball. The peach baskets still had bottoms, requiring someone to retrieve the ball after each score using a ladder. It wasn't until 1906 that open-ended nets were introduced, finally allowing the ball to pass through. I've always found it remarkable how these practical considerations shaped the game's rhythm and pacing in those formative years.

The statistical comparison between San Miguel's 32 percent and Ginebra's 37 percent shooting accuracy that I mentioned earlier would have been incomprehensible in basketball's earliest days. The original games were incredibly low-scoring affairs - the very first public game ended with a single basket scored, 1-0. The style of play was fundamentally different, focusing more on strategic passing and positioning rather than the high-flying athleticism we celebrate today. When I watch modern players like Stephen Curry sink three-pointers with seeming ease, I can't help but contrast it with those early games where even making a single basket was considered an achievement.

Basketball's spread across America and eventually the world followed an interesting trajectory that I've always found particularly compelling. The YMCA network played a crucial role in disseminating the game internationally, but what really accelerated its growth was its adoption by colleges and universities. The first intercollegiate game was played in 1895 between Hamline University and the University of Minnesota's School of Agriculture. Professional leagues emerged relatively quickly too, with the National Basketball League forming in 1898, though it only lasted about five years. The professional game really found its footing with the establishment of the Basketball Association of America in 1946, which eventually became the NBA we know today after merging with the National Basketball League in 1949.

The evolution of shooting technique and accuracy represents one of the most dramatic transformations in the sport. Those early two-handed set shots have given way to sophisticated shooting mechanics that maximize efficiency and consistency. When I see statistics like San Miguel's 32 percent versus Ginebra's 37 percent, I'm reminded that despite all our advances in training and technique, shooting remains one of basketball's greatest challenges. The very fact that we meticulously track these percentages shows how central scoring efficiency has become to understanding and analyzing the game - a far cry from Naismith's original concern simply about creating a sport that could be played indoors during winter.

Having played basketball recreationally for years and followed the professional game closely, I've developed a particular appreciation for how the sport's fundamental DNA persists despite constant evolution. The three-point line, introduced in the 1960s in the ABL and later adopted by the NBA in 1979, revolutionized offensive strategy in ways Naismith could never have imagined. Yet the essential objective remains unchanged - putting the ball through the hoop more frequently than your opponent. Those shooting percentages from the San Miguel-Ginebra game, separated by just five percentage points, can mean the difference between victory and defeat in today's highly competitive environment.

Reflecting on basketball's journey from that Springfield gym to global phenomenon, what strikes me most is how perfectly the sport has adapted to changing times while maintaining its core identity. The game I fell in love with as a child shares fundamental principles with Naismith's original creation, yet the level of athleticism and strategic sophistication has increased beyond recognition. Next time I watch a game and see statistics flash across the screen showing team shooting percentages, I'll remember that every shot attempt connects back through history to that very first game in 1891. The pursuit of better accuracy, higher percentages, and more efficient scoring continues to drive the evolution of this remarkable sport that began with such humble origins.

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.