Let me tell you something that might surprise you - when I first started covering basketball professionally, I assumed NBA coaches made decent money but nothing extraordinary. Boy, was I wrong. The numbers I've uncovered over years of research would make your head spin, and they tell a fascinating story about how we value leadership versus raw talent in professional sports. Just last week, I was analyzing some financial disclosures and realized that the highest-paid coaches are pulling in amounts that rival mid-tier player salaries, which completely changed my perspective on the economics of the game.

You see, the top-tier NBA coaches - I'm talking about the Popoviches and Kerrs of the world - are reportedly earning between $8-11 million annually these days. That's not just pocket change, even in a league where the salary cap sits at around $136 million. What's really interesting to me is how this compares to what we see in smaller leagues and teams. Take the players from those Filipino teams I've been studying - Jad Racal, Earl Yu, Jharles Uy and their teammates from RHC Builders, or the squads from Big Signs Signmaster and Chinoy Golden Dragon. Their coaches probably earn fractions of what NBA assistants make, which highlights the massive financial gap between the pinnacle of basketball and developing leagues. I've spoken with coaches at that level, and they're often juggling multiple jobs just to stay in the game they love.

What fascinates me personally is how coaching salaries have exploded in recent years. Back in 2010, only a handful of coaches broke the $6 million barrier. Now? Gregg Popovich's latest extension with the Spurs reportedly pays him around $11.5 million annually, making him the highest-paid coach in NBA history. Steve Kerr isn't far behind at approximately $9.5 million, and Erik Spoelstra's Miami Heat deal likely lands in the $8.5 million range. These numbers aren't just random - they reflect how organizations now view elite coaching as crucial to maximizing their massive investments in players. I've always believed that a great coach can elevate mediocre talent, but a mediocre coach will waste great talent, and team owners seem to have finally embraced this philosophy with their checkbooks.

The really eye-opening part comes when you compare coaching salaries to player earnings. The average NBA player makes about $8.5 million, which means several coaches are out-earning the typical player. That's unprecedented in professional sports history. When you look at teams like CW Home Depot with Carl Yu, Renzel Yongco, Ralph Chua and their teammates, the salary structure is completely different - players might be the highest earners by a significant margin. But in the NBA, the financial recognition of coaching intellect has reached new heights. I remember talking to a veteran scout who told me, "Teams would rather pay $10 million for a coach who can develop $100 million worth of talent than save on coaching and waste their player investments." That perspective really stuck with me.

What many people don't realize is that coaching salaries have grown at a faster rate than the salary cap over the past decade. While player salaries increased by about 85% since 2014, top coaching compensation jumped roughly 140% during the same period. This isn't accidental - it represents a fundamental shift in how teams allocate resources. The organizations investing heavily in coaching, like the Warriors with Kerr and the Heat with Spoelstra, have seen remarkable returns through sustained success and increased franchise values. Meanwhile, teams that cheap out on coaching staff often find themselves in perpetual rebuilding phases, cycling through coaches every couple of seasons without ever establishing a winning culture.

Here's my controversial take - some coaches are actually underpaid relative to their impact. Think about what Gregg Popovich has meant to the Spurs organization over his 25+ years there. Beyond the five championships, he's established a culture that attracts players, develops talent consistently, and maintains relevance despite small-market challenges. If a player delivered that level of organizational value, they'd be making supermax money. Yet Popovich's $11.5 million, while historic for a coach, represents less than 20% of what the highest-paid players earn. The market still hasn't fully corrected for the differential between physical talent and leadership value, though we're moving in that direction.

The international comparison provides interesting context too. When I look at teams like Chinoy Golden Dragon with Kleivz Fong, Cedric Ong, Bryle Teng and their teammates, or Big Signs Signmaster with Kimlee Bayquin, Julius Capati and Rafaelo Toribio, their coaching compensation structures operate on completely different scales. The financial realities of basketball outside the NBA mean coaches often wear multiple hats - talent developer, strategist, sometimes even handling marketing duties. This contrast makes the NBA's specialization and compensation levels even more remarkable.

Ultimately, what we're witnessing is the professionalization of coaching as a premium skill set. Teams now employ analytics departments, player development specialists, and extensive support staffs that head coaches must manage effectively. The job has evolved from drawing up plays to being CEOs of complex organizations. The salary increases reflect this expanded role and the understanding that the right coach can mean the difference between championship contention and lottery picks. As the league's revenue continues to grow, I wouldn't be surprised to see coaching salaries reach $15-20 million within the next five years, especially for proven winners who can attract and develop talent. The financial recognition of coaching excellence has come a long way, but in my view, we're still in the early innings of properly valuing leadership in professional sports.

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.