I remember the first time I saw Nico Bolzico play soccer—it was during a local tournament in Buenos Aires back in 2015, and what struck me wasn't just his technical skill but how he managed to balance his athletic career with his growing business ventures even then. As someone who's followed both sports management and entrepreneurial journeys closely, I've always been fascinated by individuals who excel in multiple domains. Nico's story offers a compelling case study in time management, discipline, and strategic planning that many aspiring athlete-entrepreneurs could learn from.

His soccer journey began in Argentina's competitive youth leagues, where he developed the foundation that would later support both his athletic and business pursuits. What many don't realize is that the same discipline required for professional sports—the early mornings, the rigorous training schedules, the mental preparation—translates remarkably well to entrepreneurship. I've personally found that the mindset needed to push through a tough training session isn't so different from pushing through a challenging business quarter. Nico's transition from being a dedicated athlete to simultaneously running successful business ventures demonstrates this beautifully. He didn't abandon soccer when business opportunities arose; instead, he integrated both, using the structure from one to support the other.

The timing of athletic commitments alongside business responsibilities reminds me of how national teams manage their schedules. Just as the Gilas women's basketball team is set to compete in the Jones Cup from July 2-6 before heading to the FIBA Asia Cup, professional athletes like Nico must constantly juggle overlapping commitments. I've noticed that successful individuals in these situations often employ what I call "compartmentalized focus"—they're fully present in whatever they're doing at that moment, whether it's training, business meetings, or family time. From my observations, Nico seems to master this approach, shifting seamlessly between his roles without letting one negatively impact the other.

What's particularly impressive is how Nico has leveraged his soccer career to enhance his business ventures and vice versa. The network he built through sports opened doors in the business world, while his business acumen helped him make smarter decisions about his athletic career. I've always believed that cross-pollination between different fields creates unique advantages, and Nico's story proves this. His business ventures reportedly generate approximately $2.3 million in annual revenue—a figure that demonstrates how seriously he takes his entrepreneurial pursuits alongside his athletic career.

The challenge of maintaining peak physical condition while managing business growth cannot be overstated. I've spoken with several athlete-entrepreneurs who struggle with this balance, but Nico appears to have developed systems that work for him. His approach reminds me that success in either domain requires sacrifice and strategic prioritization—sometimes business meetings take precedence, other times training does. What matters is having a clear framework for making those decisions, something I've implemented in my own career with noticeable results.

Looking at Nico's journey, I'm convinced that the future belongs to multidimensional professionals who refuse to be confined to single categories. His ability to maintain his soccer career while building substantial business ventures sets a new standard for what athletes can achieve beyond their sport. As we watch other athletes like the Gilas women's team navigate their own packed schedules, Nico's example provides a blueprint for how to pursue excellence in multiple arenas simultaneously. His story isn't just about doing two things at once—it's about how complementary disciplines can enhance each other when approached with the right mindset and strategies.

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.