Hotel Bar & Service

A hotel bar works a longer day than any other bar: coffee at seven, cocktails at seven. That is why the counter carries espresso and tea brewers alongside the cocktail tools, beer and wine dispensing, ice, chilling, display refrigeration and a POS that covers both shifts.

Cocktail automation

Automatic cocktail machines and robot bartenders. The case for them is not speed but repeatability: the tenth Negroni of the night is measured the same as the first, which is the part a tired bartender stops doing around

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Beer dispensing

Everything between the keg and the glass: kegerators, line coolers, towers and taps. At the far end are self-pour walls, where the guest pulls the pint and the bar charges by the millilitre instead of by the round.

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Self-service & vending

Beer walls, drink taps and vending machines — everything that sells while nobody is standing there. The catch is age verification: anything alcoholic still needs a person or a card check in the loop, and that decides whe

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Wine cabinets & coolers

Wine cabinets and coolers — a wine fridge or wine cooler that holds bottles at serving temperature and humidity, single or dual zone.

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Wine dispensers & preservation

Wine dispensers with argon or nitrogen preservation — 2- to 8-bottle units that pour wine by the glass and keep an open bottle pouring for weeks instead of a day or two.

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Espresso & coffee machines

The coffee station as a whole: traditional espresso machines, bean-to-cup super-automatics, and the cold taps that now sit next to them. The split is about who is serving — a trained barista, or whoever happens to be on

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Coffee grinders

On-demand and doser burr grinders. The grinder does more for the shot than the machine does, which is the part most people get backwards when they split the budget between the two.

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Tea brewers & water boilers

Hot water urns and automatic tea brewers — countertop and under-counter boilers that hold water at brewing temperature so tea, coffee and hot chocolate pour on demand through service.

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Bubble tea & boba machines

Bubble tea equipment — tapioca pearl cookers, automatic boba makers and popping-boba machines, plus a boba sealing machine for lidding cups at volume.

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Ice cream & gelato machines

A soft serve ice cream machine that whips to order, batch freezers that churn scooping gelato, rolled-ice-cream pans, and the showcases that sell it. A commercial ice cream maker machine is sized by the counter it feeds,

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Bar counters

Front bars, back bars, mobile carts and refrigerated cocktail stations — the counters themselves, not the seating around them. A bar counter is specified by reach: everything used on a busy night has to sit within one st

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Bar stools

Commercial bar stools in fixed, swivel and gas-lift form. Seat height is the only measurement that matters here and it is set by the counter, not by the stool: 750 mm of counter wants a 450 mm seat, a 1100 mm bar wants 7

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POS

EPOS systems, self-order kiosks, payment terminals and kitchen display. Everything in this branch is about the same thirty seconds: the gap between a guest deciding and the kitchen knowing.

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Display fridges

Glass-door merchandisers and deli cases. A commercial display fridge is a shop fitting that happens to be cold: it is specified for how much light falls on the product and how clear the glass stays, not just for the temp

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Heated display cabinets

Countertop showcases that hold cooked food hot and visible. The trade-off worth knowing: dry heat holds pastry crisp but dries roast meat, humidified cabinets do the opposite — pick by what sits in it longest.

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Ice & chilling

Ice makers, crushers and shavers, slush and granita freezers, dry ice, glass chillers. Ice is the one ingredient a bar makes itself, and the first thing it runs out of on the hottest night of the year — which is why the

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Coffee & edible-ink printers

Printers that put a logo or a photograph onto crema, icing or a cake surface in edible ink. A café runs one for branded lattes; a bakery runs the same machine on buttercream for name-and-photo cakes.

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Undercounter & worktop

Glass-door, drawer and worktop units that fit under a counter. A commercial undercounter fridge with drawers costs more than doors and is worth it under a bar: a drawer opens into the space a bartender already occupies,

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Walk-in cold rooms

Modular walk-in cold rooms — insulated panel rooms with the refrigeration unit sized to the load, built as chillers or freezers for kitchen, cellar and keg storage.

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Spirit dispensers & chillers

Spirit and liquor dispensers for the back bar — a chilled countertop liquor dispenser holds vodka, tequila and liqueurs and pours a measured shot straight from the tap, with wine-capable models for a mixed pour list.

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Coffee tampers & barista tools

Manual and automatic tampers, distributors and WDT tools that level the puck, bottomless portafilters, espresso knock boxes and scales. An espresso puck screen and a coffee distribution tool between them fix most channel

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Branded packaging

Custom-printed cups, napkins, bags and boxes. Packaging is the only thing in this catalogue the customer takes home with them, which is why the print quality matters more than it seems to.

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Bar tools

Cocktail smokers, blenders, drink mixers, soda guns, juicers and ice ball presses — the powered end of the bar. Some of it replaces a slow manual step, some of it does what a bartender cannot: a soda gun mixes at the noz

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Frequently asked questions

What does a hotel bar need?

Cocktail and bar tools, beer and wine dispensing, ice and glass chilling, espresso machines and tea brewers, plus display refrigeration, gelato, POS and branded packaging.

Can one list cover the lobby, pool and restaurant bar?

Yes, and it usually should — the same hotel bar equipment classes for dispensing and refrigeration, sized per outlet so staff move between them without relearning the setup.

Do you supply branded packaging for room and pool service?

Yes — custom cups, napkins, bags and boxes printed to your artwork, supplied alongside the equipment so one order covers both.