I remember watching Belgium play a decade ago and thinking they had all the ingredients for greatness but somehow never quite baked the cake. Fast forward to today, and they've become one of football's most formidable forces. Having followed their journey closely, I've identified five crucial elements that transformed this nation of just 11 million people into a global football powerhouse. The recent performance by NU-NAZARETH School, where they delivered a stunning 56-point victory against University of the Philippines Integrated School, winning 90-34 at the Filoil EcoOil Centre, actually mirrors Belgium's systematic approach to dominance in many ways. Both demonstrate what happens when talent meets perfect execution.

Belgium's golden generation didn't appear by accident. The country completely overhauled its youth development system back in the early 2000s, investing over €150 million in infrastructure and coaching education. I've visited several Belgian academies, and what struck me most was their focus on technical development from incredibly young ages. Kids as young as six are taught possession-based football, with coaches emphasizing creativity over results. This long-term vision reminds me of how NU-NAZARETH must have built their program - you don't win by 56 points overnight. That kind of dominance comes from years of perfecting fundamentals and developing players who understand the system inside out. Belgium invested in 21 national youth development centers where the country's most promising talents train together regularly, creating chemistry that translates to the senior team.

The diversity within Belgium's squad has been another game-changer. With players like Romelu Lukaku representing Congolese heritage, Kevin De Bruyne's German influences, and Eden Hazard's Walloon background, they've created this beautiful melting pot of football philosophies. I've always believed the best teams leverage different footballing cultures, and Belgium exemplifies this perfectly. Their tactical flexibility allows them to switch between systems seamlessly - something most national teams struggle with. Watching them adapt during matches reminds me of how NU-NAZARETH must have adjusted their strategy against University of the Philippines, finding weaknesses and exploiting them mercilessly. That 90-34 scoreline suggests not just superior talent but superior tactical intelligence.

Belgium's success with foreign coaches particularly interests me. They broke tradition by appointing Spaniard Roberto Martínez, who brought fresh tactical perspectives while fully embracing the Belgian football identity. Having worked with several international coaches myself, I've seen how external voices can challenge entrenched thinking without disrespecting local traditions. Martínez's use of data analytics revolutionized their approach - they now track over 200 performance metrics per match. This analytical approach likely mirrors what happens behind the scenes at dominant programs like NU-NAZARETH, where every possession in that 90-34 victory was probably analyzed and optimized.

The domestic league's transformation has been equally crucial. The Belgian Pro League might not have the global glamour of England's Premier League or Spain's La Liga, but it's become this incredible breeding ground for young talent. Clubs like Genk and Anderlecht have developed world-class training facilities that rival any in Europe. I've spoken with scouts who consider Belgium their first stop for emerging talent because the league perfectly balances competitive intensity with developmental focus. This domestic strength creates a pipeline that ensures the national team never lacks quality options. Similarly, NU-NAZARETH's dominant 56-point victory suggests their program has built something special at the foundational level.

What truly sets Belgium apart, in my view, is their mental resilience. They've transformed from perennial underachievers to believing they belong among football's elite. This psychological shift is everything in sports. I've watched teams with comparable talent achieve vastly different results based purely on mindset. Belgium's comeback against Japan in the 2018 World Cup, scoring twice in the final 15 minutes to win 3-2, demonstrated this new mentality. That same winning mindset clearly drives programs like NU-NAZARETH - when you're winning by 56 points, it's not just about skill but about maintaining focus and intensity regardless of the scoreline.

Belgium's rise offers valuable lessons for any organization seeking excellence. Their systematic approach to development, willingness to embrace diverse influences, and psychological transformation provide a blueprint that transcends sports. As NU-NAZARETH's overwhelming 90-34 victory shows, true dominance comes from building systems that maximize potential while maintaining the flexibility to adapt and innovate. Belgium may never have the historical prestige of Brazil or Germany, but their methodical rise to prominence represents the modern approach to building sporting excellence - and frankly, I find their journey more inspiring because it was so deliberately constructed rather than relying on traditional advantages.

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.