As I was digging through the latest NBA statistics this morning, I couldn't help but marvel at how dramatically the three-point shot has transformed professional basketball. Having followed the league since the early 2000s, I've witnessed firsthand how what was once considered a risky shot has become the cornerstone of modern offensive strategies. The evolution of the three-pointer reminds me of another fascinating basketball story I recently came across - the remarkable performance of Caloocan's team where all 14 players fielded by coach Mike Saguiguit scored, helping them climb to 15-7 in the North Division standings. This kind of balanced scoring excellence, while different from the three-point specialists we celebrate, demonstrates the same fundamental truth: shooting proficiency can make or break a team's fortunes.

When we talk about three-point royalty, Stephen Curry immediately springs to mind, and for good reason. The man has fundamentally broken how we think about shooting range. I remember watching his 402 three-pointer season in 2015-16 and thinking nobody would touch that record for decades, yet here we are with him still pushing boundaries. His career percentage hovering around 43% on such high volume is simply absurd - it's like watching a baseball pitcher throw perfect games every week. What many casual fans don't realize is how much work goes into those seemingly effortless shots. I've studied his pre-game routines, and the man takes hundreds of shots from every conceivable angle before warm-ups even officially begin. That dedication is what separates the good from the legendary.

Ray Allen's record of 2,973 career three-pointers stood for what felt like an eternity before Curry came along. I had the privilege of watching Allen play in his prime, and his textbook form was something coaches would show young players as the perfect example of shooting mechanics. His release was so quick and consistent - you knew the ball was going in the moment it left his fingertips. What's often overlooked about Allen was his incredible conditioning. He'd run defenders through endless screens, wearing them down through pure athletic endurance. I've tried incorporating some of his conditioning drills into my own basketball workouts, and let me tell you, they're absolutely brutal.

The international influence on three-point shooting has been fascinating to observe. Players like Dirk Nowitzki revolutionized what big men could do from beyond the arc, forcing opposing centers to defend in spaces they never had to before. I recall watching Nowitzki in the 2011 playoffs, hitting clutch three after clutch three against the Heat, and thinking this was the future of the NBA big man. Now we have talents like Luka Dončić pulling up from near half-court like it's nothing special. The globalization of basketball has fundamentally changed how the three-point shot is utilized across different positions and play styles.

Looking at the current landscape, what excites me most are the young shooters developing what I like to call "deep range" as their default setting. Trae Young and Damian Lillard regularly shoot from 30+ feet without hesitation, areas that used to be considered low-percentage zones. The analytics behind this are fascinating - while the percentage might drop slightly from deeper ranges, the defensive disruption caused by having to guard so far from the basket creates driving lanes and offensive rebounds opportunities that more than compensate. I've crunched the numbers myself, and the offensive rating impact of these deep threes is significantly higher than most traditional basketball minds initially believed.

The record books will continue to be rewritten, but what's particularly interesting to me is how team strategies have evolved around the three-point shot. The Houston Rockets' extreme analytics approach under Daryl Morey, where they essentially eliminated mid-range shots in favor of threes and layups, was both controversial and revolutionary. While I don't necessarily agree with completely eliminating an entire category of shots, their success certainly proved the mathematical advantage of prioritizing three-point attempts. This strategic evolution mirrors what we saw with Caloocan's balanced scoring approach - though different in execution, both demonstrate how optimizing shot selection can elevate team performance beyond individual talent alone.

As we look toward the future, I'm convinced we haven't seen the ceiling for three-point shooting yet. The next generation of players grew up watching Curry rather than Jordan, and their development reflects this paradigm shift. I've watched high school tournaments where teams are regularly attempting 35+ threes per game, with shooting percentages that would have been considered elite NBA level just fifteen years ago. The skill development at younger ages has accelerated dramatically, and I predict we'll see the first 50% three-point shooter on high volume within the next decade. The records that seem untouchable today will likely be broken sooner than we expect, much like how Curry made Ray Allen's record look achievable rather than mythical.

What continues to fascinate me about three-point shooting is how it represents the perfect marriage of individual skill and team strategy. The great shooters don't just stand in the corner waiting for passes - they move without the ball, read defensive rotations, and create opportunities through intelligent spacing. Watching teams like the Warriors orchestrate their offense to generate open threes is like watching a beautifully choreographed dance. It's this combination of personal excellence and systematic implementation that makes the three-point revolution so compelling. As the game continues to evolve, I believe we'll see even more innovative ways to leverage the three-point shot, both as an individual weapon and as a strategic tool for team success.

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.