Club Bar

Speed rails and cocktail stations, beer, spirit and soda dispensing, ice makers and frosters, bottle fridges, champagne cabinets, branded cups. On a club bar the constraint is not the bartender's skill but how far their hand travels — everything here exists to shorten that distance.

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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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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Spirit dispensers & chillers

Chilled countertop dispensers that hold spirits at pouring temperature and give a measured shot from a tap. Two things at once: the vodka is already cold, so there is no ice to dilute it, and every pour is the same size

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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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Soda guns & carbonators (post-mix)

Multi-button guns that pour every mixer from one nozzle, and countertop carbonators for bars with no post-mix line plumbed in. A gun replaces a shelf of bottles and the restocking that goes with it; the syrup costs a fra

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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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Wine cabinets & coolers

Single- and dual-zone cabinets, from a two-bottle counter unit to a full cellar cabinet. Dual zone exists for one reason: white is served near 8°C and red near 17°C, and one compartment cannot hold both.

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Cocktail smokers

Smoke guns and cloches that put wood or herb smoke into a drink in front of the guest. The smoke is half the reason and the photograph is the other half — a smoked Old Fashioned sells the next one at the neighbouring tab

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Self-serve beer taps

Pour-your-own tap walls and table taps, metered so the guest pays for what they pull rather than by the pint. The argument for them is always the same two things: no queue at the bar, and people trying beers they would n

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Ice ball presses & bar tools

A cocktail shaker, jiggers, strainers and ice ball presses — the kit a bartender touches on every single drink. A jigger is the cheapest way to stop a bar pouring away its margin one heavy measure at a time.

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Bar blenders

Bar blenders with enough torque for crushed ice, not just soft fruit. A domestic jug motor stalls on a frozen margarita by the third order; these run margaritas and daiquiris through a full service.

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Espresso machines

Single to multi-group espresso machines and filter brewers, built for the pull rate a café needs all day. A coffee machine for cafe work is sized by groups, not by badge: two groups serve a queue of about sixty an hour,

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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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Coffee tampers & barista tools

Manual and automatic tampers, distributors and WDT tools that level the puck, bottomless portafilters, espresso knock boxes and an espresso scale for the dose. An espresso puck screen and a coffee distribution tool betwe

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Drink mixers & milkshake machines

Spindle mixers and motorised shakers for thick shakes, milk tea and mixed drinks. A commercial milkshake machine does what a blender cannot: it works the drink in the cup it is served in, so nothing is lost to a jug that

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Syrup & fructose dispensers

Pump tops and automatic dosers that measure syrup to the millilitre. In bubble tea the sugar level is what the customer orders — «50%», «no sugar» — so a shop that doses by eye is failing the one thing it was asked to ge

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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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Custom cups

Custom paper cups and reusable cups printed with your logo. Double wall coffee cups cost more per unit and save the sleeve, which is worth running the numbers on if takeaway is most of your volume.

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Frequently asked questions

What makes a club bar different from a cocktail bar?

Throughput. The list leans on speed rails, batched dispensing, ice by the hundred kilos and glass frosting, so a bartender serves a queue rather than composing one drink at a time.

How much ice does a club need?

More than a restaurant of the same size — every drink is iced and the machine has to catch up between peaks. Tell us covers and opening hours and we'll size the maker and the bin together.

Can you kit two or three bars in one room?

Yes — a main bar and satellite stations from one quote, specced the same so staff move between them without relearning anything.