I remember watching a professional soccer match last season where a team completely fell apart because two key players were unexpectedly unavailable. The coach’s frustration was palpable when he said, “Alam namin talaga that we won’t play the first three games without them.” That moment drove home a truth I’ve seen time and again in my years covering youth development: talent alone doesn’t make a pro. It’s the discipline, the planning, and sometimes, the sheer refusal to make excuses that separate those who make it from those who don’t. Becoming a professional soccer player isn’t just about perfecting your dribble or scoring spectacular goals—it’s about building a complete athletic identity, one that can withstand setbacks, criticism, and the occasional bad decision, like the one the coach highlighted when he added, “Ang problema namin si Poy. I mean that was just simply inexcusable for him – without Kelly – to take himself out of this last two games.” That kind of unforced error, whether it’s skipping training or neglecting recovery, can derail a promising career before it even starts.

So how do you turn potential into a professional contract? Let me walk you through what I’ve observed from working with academies and interviewing dozens of players who’ve made it. First, start young—and I mean really young. Most pros I’ve spoken to began structured training by age six or seven. By the time they were twelve, they were already logging ten to twelve hours a week on the pitch. But early specialization isn’t enough. You need what I call “purposeful practice.” I’ve seen kids spend hours kicking a ball against a wall, but without clear objectives, they’re just going through the motions. Break down each skill—passing, shooting, first touch—into measurable components. For example, aim to complete 95 out of 100 short passes during drills. Use technology if you can; wearable trackers and video analysis apps have revolutionized how amateurs can self-scout. I remember one rising star telling me he reviewed every match he played, noting at least three things he did well and three that needed work. That level of self-awareness is non-negotiable.

Physical conditioning is another area where amateurs often cut corners. I can’t stress this enough: your body is your career. I’ve seen too many talented players sidelined because they neglected strength training or recovery. A typical pro soccer player covers about 7 miles per game, with intense sprints making up nearly 10% of that distance. To prepare for that, your fitness regimen should include not just cardio but also plyometrics and core stability work. And recovery? It’s as important as training itself. I advise aspiring players to prioritize sleep—aim for 8–9 hours—and nutrition. I’ve met players who swear by a diet rich in lean proteins and complex carbs, consuming around 3,000 calories daily during peak training seasons. But here’s the thing: it’s not just about the physical. Mental resilience might be the most underrated factor. I’ve spoken with sports psychologists who estimate that 60% of player development is mental. Visualization techniques, mindfulness, and even working with a mental coach can make a huge difference. I’ll never forget one young player who told me he visualizes every match scenario—from taking penalty kicks to defending one-on-one—before he even steps on the pitch. That mental rehearsal builds neural pathways that translate to split-second decisions during games.

Then there’s the tactical side. Understanding formations, player roles, and game intelligence separates the good from the great. I always tell young players to watch as much high-level soccer as possible, but not just as fans. Analyze why a midfielder drops deep, how a forward creates space, or when a defender decides to press. I recall a conversation with a coach who said his most improved players were the ones who studied game footage religiously, sometimes spending up to five hours a week breaking down opponents’ strategies. And don’t overlook the importance of feedback. Seek out coaches who give constructive criticism—not just praise. I’ve seen players plateau because they surrounded themselves with yes-men. One academy director I respect immensely makes it a point to deliver “hard truths” sessions monthly, where players receive blunt assessments of their progress. It’s tough, but it works.

Networking and exposure are where many stumble. Talent alone won’t get you scouted. You have to put yourself in front of the right people. Attend combines, ID camps, and tryouts—even if you think you’re not ready. I’ve tracked players who sent highlight reels to 50+ clubs before getting a single callback. Persistence pays off. And when you get that opportunity, professionalism is key. Show up early, stay late, and treat every session like it’s your last. I’ve heard scouts say they notice attitude as much as ability. One story that stuck with me involved a player who lost a contract offer because he argued with a referee during a trial match. Little things matter.

Finally, balance is crucial. I’ve seen burnout derail more careers than injuries. Pursue education, hobbies, and relationships outside soccer. The most successful players I know have outlets—whether it’s music, reading, or spending time with family—that keep them grounded. Remember, the journey to becoming a pro is a marathon, not a sprint. It requires patience, adaptability, and an unwavering commitment to growth. So lace up, stay humble, and keep pushing. Your potential is waiting—unlock it with intention and heart.

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.