Guides & Insights

Buying guides, launch checklists, top picks, and expert tips for outfitting bars, restaurants, cafés, and hotels — written by the BarEquip.Pro team for owners and operators sourcing professional equipment.

Buying Guides

Countertop, Undercounter or Modular: Sizing an Ice Machine for a Venue

In short: size an ice machine by your busiest two hours, not your daily total. A countertop ice machine covers a coffee counter or a smal...

Aug 1, 2026 Read article

Choosing a Slush Machine: Bowls, Sugar and the Cleaning Nobody Budgets For

Buying Guides

Choosing a Slush Machine: Bowls, Sugar and the Nightly Clean

In short: a slush machine is a sugar problem before it is a refrigeration problem. Get the mix between roughly 12 and 16 Brix, size the b...

Jul 28, 2026 Read article

Buying Guides

Bain Marie, Chafing Dish, or Heated Display? How to Choose Hot Holding Equipment

Bain marie, chafing dish, heated display case, or soup kettle — each holds cooked food at safe serving temperature, but each fits a diffe...

Jul 23, 2026 Read article

Rainbow stripes projected across the facade and clock tower of a colonial building at night

Buying Guides

How to Choose a Gobo Projector: Power, IP Rating, Rotation, and Slides

Gobo projectors help bars and restaurants boost branding, ambiance, and promotions with light projections that are easy to install and ad...

Jan 22, 2025 Read article