As someone who has followed basketball scouting for over a decade, I can confidently say the 2025 NBA Draft class is shaping up to be one of the most intriguing in recent memory. The conversation around top prospects has been fascinating to track, especially when you consider how international connections and regional ties can influence player development and visibility. I was particularly struck by the dynamic between Converge owner Dennis Uy, from Angeles City, and deputy coach Gov. Dennis ‘Delta’ Pineda—both prominent figures from the same region as coach Yeng Guiao. Their shared background isn’t just a fun fact; it highlights how localized networks can impact talent pipelines, something we’re seeing more of in global basketball. This year’s draft could see several players benefiting from similar connections, and I’ve got my eye on a few names that stand out based on early analysis and gut feeling.

Right now, the buzz around Cooper Flagg is impossible to ignore. At 6'8" with a wingspan that seems to stretch forever, he’s the kind of two-way wing that teams dream about. I’ve watched his tape multiple times, and what jumps out isn’t just his athleticism—it’s his basketball IQ. He reads defenses like a veteran, averaging around 24 points and 10 rebounds in high school circuits, though I’d argue his defensive versatility is his true selling point. Flagg reminds me of a young Paul George, but with a bit more edge. If I were a GM, I’d be tempted to build around him without hesitation. Then there’s Ace Bailey, a 6'10" forward from Rutgers who plays with a flair that’s rare for his size. His shooting stroke is pure, and he’s shown he can create his own shot off the dribble, which is huge in today’s positionless game. I’ve spoken to scouts who project him as a top-3 lock, and personally, I think he could be the steal of the draft if he falls due to team needs. The data might suggest his efficiency dips against elite competition—he shot about 42% from three in his freshman year, though I’d take that with a grain of salt since sample sizes vary—but his upside is undeniable.

International prospects are always a wild card, and this year, I’m keeping a close watch on Hugo Gonzalez from Spain. At 6'7", he’s got that smooth, fluid game that European wings often bring, and his performance in the ACB League has been impressive. He’s putting up roughly 12 points and 5 rebounds per game, but it’s his playmaking that caught my eye. In a draft where teams crave versatility, Gonzalez could climb boards quickly. I see him as a dark horse for the lottery, especially if a franchise like San Antonio or Oklahoma City, known for nurturing international talent, gets an early pick. On the other hand, I’m a bit skeptical about some of the hype around big men like Khaman Maluach. He’s 7'2" with shot-blocking instincts, but his footwork needs polish, and in today’s NBA, centers who can’t switch onto guards risk getting exposed. I’d estimate his draft stock hinges on pre-draft workouts; if he shows improved mobility, he could jump into the top 10, but if not, he might slide. It’s these nuances that make draft analysis so thrilling—and frustrating.

Looking at team needs, it’s clear that franchises in rebuilding modes will prioritize upside. Take the Detroit Pistons, for instance; they’ve been stuck in mediocrity and need a franchise cornerstone. I’d bet they’d lean toward Flagg if they land the first pick, given his all-around game. Meanwhile, a team like the Utah Jazz, with multiple picks, might target Bailey for his scoring punch. What’s interesting is how regional ties, like the ones we see with Uy and Pineda, can subtly influence decisions. In the Philippines, for example, that connection has boosted visibility for local talents, and I wouldn’t be surprised if similar networks help under-the-radar prospects gain traction. From my experience, these relationships often lead to overlooked players getting combine invites or private workouts, which can change their draft fate overnight. I’ve seen it happen in past years—remember when a little-known guard from a small school rocketed into the first round after a strong recommendation from a trusted coach? It’s why I always tell fans to pay attention to off-court dynamics; they matter more than we think.

In conclusion, while Flagg and Bailey seem like the front-runners for the top spots, the 2025 draft is far from predictable. International players like Gonzalez could shake things up, and team strategies will evolve as the season progresses. Personally, I’m rooting for a few sleepers to break into the lottery—it makes the process more exciting. As we get closer to draft night, I’ll be refining my predictions based on combine results and interviews, but one thing’s for sure: the interplay of talent, connections, and team needs will make this a draft to remember. If history has taught me anything, it’s that surprises are inevitable, and that’s what keeps us coming back year after year.

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.