The Beer Bar Albania
Design of a central kitchen for a beer bar and other catering facilities at Tirana International Airport. Operational solution with an emphasis on efficiency, capacity, and smooth airport operations.
The Beer Bar Albania project was carried out for the Archicraft architectural studio and focused on the design of a central kitchen serving a beer bar located in the central part of the international airport in Tirana, Albania. The assignment also included ensuring production for other smaller catering establishments within the airport – specifically Relay stores and a Costa Coffee café.
The main objective of the project was to design a fully functional and operationally efficient kitchen facility that would prepare hot meals for the beer bar and, at the same time, produce grab & go fast food – salads, sandwiches, and snacks – for other establishments.
The kitchen for the beer bar was designed as a fully independent operation, preparing both main courses and appetizers without the need for external facilities. This solution significantly increases operational flexibility and allows for a quick response to the changing intensity of airport traffic throughout the day.
The available space was approximately 200 m², which had to be used as efficiently as possible in terms of technology, logistics, and personnel operations.
The capacity and operational solution for the kitchen was designed to serve at least 600 guests per day while maintaining consistent food quality, smooth operations, and efficient use of personnel and technology.
The available space was approximately 200 m², which had to be used as efficiently as possible in terms of technology, logistics, and personnel operations.
The kitchen was divided into storage facilities, including air-conditioned dry storage rooms and freezer boxes, and a complete technological chain, which included:
- a washing center,
- separate operations for processing vegetables and meat,
- a cold kitchen,
- a hot kitchen.
The layout was designed to be clear and logical, with a strict separation of "clean" and "unclean" operations, which is essential in an international airport environment in terms of hygiene, safety, and smooth operation.
The menu concept was based on simplicity and clarity – the offer includes characteristic dishes from selected countries, complemented by local beer. The choice of dishes was subordinated to speed of preparation and operational efficiency. The main technological element of the kitchen is a grill, complemented by a limited but highly functional set of kitchen equipment.
Thanks to this approach, the kitchen is operationally economical, well-organized, and easy to operate, offering passengers a clear, attractive, and high-quality gastronomic offer befitting the environment of an international airport.
