I remember the first time I truly understood the power of midfield control—it was during a crucial match at Ynares Center last January. The date, Sunday the 19th, sticks in my mind because that 5 p.m. game completely changed my perspective on midfield dominance. The way the winning team orchestrated their play through the middle third was nothing short of artistic, and since then, I've dedicated countless hours to studying what separates good midfielders from truly great ones. What I've discovered is that midfield mastery isn't about flashy tricks or extraordinary athleticism—it's about implementing specific, repeatable strategies that give your team control when it matters most.

The foundation of midfield dominance begins with spatial awareness, something I believe at least 70% of amateur players underestimate. During that memorable game at Ynares Center, I noticed how the winning midfielders constantly positioned themselves in pockets of space between opposition lines, always making themselves available for passes while simultaneously cutting off passing lanes defensively. This dual-purpose positioning creates what I like to call "the midfield chokehold"—where you're simultaneously enabling your team's buildup while disrupting your opponent's rhythm. Another strategy that stood out to me was their use of progressive passes under pressure. While many teams opt for safe sideways passes in midfield, the most effective units I've observed complete approximately 18-22 progressive passes per half, consistently breaking lines and advancing the ball into dangerous areas. This requires not just technical ability but tremendous courage and decision-making under pressure.

What often goes unnoticed in midfield battles is the psychological warfare happening between the lines. I've always preferred midfielders who understand that controlling the game's tempo is as much mental as it is physical. During that Sunday evening match, I watched how the dominant midfield unit would intentionally slow the game down after scoring, circulating the ball among themselves for 2-3 minute stretches to drain the opposition's momentum. Conversely, when chasing the game, they'd switch to rapid one-touch combinations that overwhelmed defensive structures. This ability to manipulate pace based on game situations is something I wish more coaches emphasized—it's not just about playing fast or slow, but knowing when to deploy each speed. Another personal favorite of mine is what I call "trigger movements," where midfielders make coordinated runs based on specific cues from teammates. For instance, when the defensive midfielder receives the ball facing forward, that's the trigger for attacking midfielders to make diagonal runs into channels. These synchronized movements create passing options that defenses simply can't track consistently.

The midfield battle ultimately comes down to which team can impose their will in those critical central areas. Looking back at that January evening at Ynares Center, what made the performance so memorable wasn't any single spectacular moment, but the relentless execution of these fundamental strategies throughout the 90 minutes. The truth is, midfield dominance doesn't require supernatural talent—it demands disciplined application of these principles until they become second nature. Whether you're playing in a local league or watching professionals at venues like Ynares Center, you'll start noticing these patterns everywhere once you know what to look for. The beautiful part is that any team, at any level, can implement these strategies starting with their very next training session—I've seen squads transform from midfield passengers to controllers within just 6-8 weeks of focused work on these concepts.

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.