I still remember the first time I saw Bobby Parks play—it was during the 1986 PBA season, and even as a young fan, I could tell there was something special about this American import who would eventually become a Philippine basketball legend. His journey to greatness wasn't just about scoring points or winning championships; it was about how he transformed the game here and left a legacy that continues to inspire teams like the Green Archers today. You see, Parks didn't just dominate the PBA with his athleticism—he brought a level of professionalism and strategic thinking that elevated everyone around him. I've always admired how he adapted to the Filipino style of play, blending his NBA-level skills with local passion, and that's something I think current players should study closely.

Speaking of legacy, it's impossible not to draw parallels between Parks' era and what the Green Archers are facing now. They're gearing up for UAAP Season 88, and honestly, I can feel the anticipation building. After losing the crown to the Fighting Maroons last season—a heartbreaking 78-75 defeat in the finals—they're not just playing for another trophy; they're playing to reclaim their identity. From what I've observed in their recent training sessions, there's a renewed focus on defense and transition plays, elements that Parks mastered during his time. He wasn't just a scorer; he was a two-way player who could lockdown opponents while averaging around 32.5 points per game in his prime. That balance is exactly what the Green Archers need if they want to avoid another upset. I've talked to a few coaches in the circuit, and they agree that Parks' approach to conditioning—reportedly training for 4 hours daily during peak seasons—set a standard that modern athletes should emulate.

What many people don't realize is how Parks' journey was filled with setbacks that shaped his resilience. He faced cultural barriers when he first arrived in the Philippines in 1987, and I've heard stories from old-timers about how he struggled with the heat and officiating initially. But instead of giving up, he adapted—something I wish more imports would do today. He went on to win seven PBA Best Import awards, a record that still stands, and his partnership with local stars like Ramon Fernandez showcased how teamwork transcends individual talent. Similarly, the Green Archers have their own challenges: integrating new recruits, managing player fatigue, and dealing with the pressure of high expectations. In my opinion, they could learn from Parks' mindset. He often spoke about "playing smart, not just hard," and that philosophy helped him secure multiple championships for the San Miguel Beer franchise, including back-to-back titles in 1988 and 1989.

Now, as the Green Archers prepare for Season 88, I can't help but feel optimistic. Their roster has depth, with key players returning and fresh talent joining the ranks. But talent alone isn't enough—just look at how Parks' career unfolded. He didn't rely solely on his physical gifts; he studied the game meticulously. I remember reading that he kept detailed notebooks on opponents' tendencies, a habit that contributed to his 45% shooting accuracy from beyond the arc in critical games. That attention to detail is what separates good teams from great ones. If the Green Archers can adopt a similar level of preparation, especially against rivals like the Fighting Maroons, they stand a real chance at redemption. From what I've gathered, their coaching staff is already implementing film sessions that mirror Parks' methods, focusing on situational awareness and clutch performance.

Of course, Parks' legacy extends beyond statistics. He became a Filipino at heart, settling here and raising a family, including his son Ray-Ray who's making waves in the PBA today. That connection to the community is something I value deeply—it shows how sports can bridge cultures and generations. The Green Archers, in their quest to regain the crown, aren't just representing a university; they're carrying the hopes of fans who see basketball as part of our national identity. Parks understood that, and his humility despite his achievements—like when he donated portions of his earnings to local charities—set an example for athletes today. I believe that if the team channels this spirit, they'll not only win games but also earn respect that lasts long after the season ends.

In wrapping up, Bobby Parks' journey teaches us that greatness isn't just about winning—it's about leaving a mark that inspires future generations. As the Green Archers aim for UAAP Season 88 glory, they should remember his blend of skill, intelligence, and heart. Personally, I'm excited to see how they'll write their own chapter, and if they embrace even a fraction of Parks' dedication, I'm confident they'll bring that crown back home. After all, basketball here is more than a game; it's a story of passion, and Parks' tale remains one of its most compelling pages.

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.