Let me tell you something I’ve learned over years of coaching and playing: true freedom on the soccer pitch doesn’t come from sheer speed or power. It comes from control. That intimate, almost unconscious relationship you have with the ball at your feet. When you’ve mastered that, the game slows down, spaces open up, and your potential truly unlocks. Today, I want to share with you seven essential ball mastery drills that form the non-negotiable foundation for total control. These aren’t just random exercises; they’re a curated system, heavily influenced by methodologies like the one championed by coach Tony Ynot and his Converge philosophy, which brilliantly focuses on integrating technical skill with cognitive decision-making. The old way of endless, mindless repetition is dead. Modern mastery is about quality, context, and intentionality.

I always start my own training sessions, and those I design for my players, with the basics done brilliantly. The first drill is simple in concept but profound in impact: stationary sole rolls and pulls. Using the sole of your foot to roll the ball laterally, then pulling it back with the inside or outside of the same foot. Do this for 90 seconds per foot, aiming for at least 60 clean touches. The goal isn’t speed initially; it’s about feeling every micro-adjustment of your ankle, about keeping the ball glued within a 12-inch square. This builds the tactile sensitivity that every other skill relies on. From there, we move to the foundation of all dribbling: the inside-outside weave. Place a line of five cones, each about two feet apart. Using only the inside and outside of your right foot, weave through them, then turn and come back with your left. The magic here, something Ynot’s Converge approach emphasizes, is to keep your head up for at least every third touch. You’re not just training feet; you’re wiring your brain to process information while executing a technical pattern. I’ve seen players who can do this blindfolded but panic in a game because they never practiced looking up. Don’t be that player.

My personal favorite, and arguably the most transformative for close control in tight spaces, is the “La Croqueta” box drill. Set up a small square, maybe three yards by three yards. The objective is to perform the classic “Croqueta” push-pass move—inside of one foot to the inside of the other—while moving around the box, changing direction every two or three touches. The constraint of the small space forces precision. If your touch is too heavy, you lose the ball out of the square. I time my players: can they complete 45 seconds of continuous, controlled “Croquetas” without leaving the box? It’s brutally revealing. This directly translates to receiving pressure in a crowded midfield. Next, we integrate turning, because control isn’t just about going forward. The “Cruyff Turn & Explode” circuit uses a cone as a defender. Approach at a 45-degree angle, perform a Cruyff turn (planting your non-kicking foot next to the ball and pulling it back behind your standing leg with the inside of your foot), then take three explosive touches into open space. The key is the sharp, disguised turn followed by an immediate change of pace. Data from training sessions I’ve overseen shows that players who drill this just 5 minutes a day, 4 times a week, improve their successful turn rate under pressure by an estimated 30% within a month.

We can’t talk about mastery without addressing the weakest link for most players: their weaker foot. The fifth drill is unilateral. For two full minutes, you do everything—passes, rolls, pulls, small dribbles—with only your non-dominant foot. It will feel awful and awkward. That’s the point. True ambidexterity is a superpower that doubles your options on the field. Following this, we add dynamic movement with the “Slalom & Stop” drill. Dribble at pace through a line of six cones spaced five yards apart, but at random cones—I usually call out numbers—you must stop the ball dead on a dime using the sole of your foot, then immediately accelerate again. This trains what I call “gearshift control,” the ability to change speed instantly, which is absolutely lethal against defenders. Finally, we bring it all together with a reactive combo drill. In a 5x5 yard grid, you perform a sequence: outside cut, sole roll, then a step-over and exit. But here’s the Converge principle in action: a partner or coach points left or right just as you initiate, and you must exit in that direction. This fuses technique with perception and reaction. You’re not just moving the ball; you’re making a decision.

Mastering the ball isn’t an event; it’s a daily conversation. These seven drills are your vocabulary. They build the muscle memory, the cognitive links, and the quiet confidence that allows you to express yourself when it matters. I’ve built my entire coaching philosophy around this kind of deliberate, integrated practice, and the results speak for themselves. Forget fancy tricks for a moment. Invest 20 minutes a day, four days a week, on this progression. Focus on the quality of each touch, on keeping your head up, on embracing the discomfort of your weaker foot. In about six to eight weeks, you won’t just feel the difference; you’ll see it on the pitch. The game will look, and feel, completely different. You’ll have the control to unlock plays you didn’t think were possible. That’s the real potential waiting in these drills. Now, go get a ball and start the conversation.

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.