Restaurant Bar & Service

Cocktail tools, beer and wine dispensing, ice and glass chilling, espresso and tea, display refrigeration, gelato, POS and packaging. A restaurant bar is judged on wine and coffee far more than on cocktails — it is the first drink and the last one that people remember.

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.

And more

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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.

And more

Tap the button below to see everything in this category.

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.

And more

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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,

And more

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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,

And more

Tap the button below to see everything in this category.

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.

Tap the button below to see everything in this category.

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.

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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. Venues that fit them report the same two things: no queue at the bar, and people trying beers they would never

And more

Tap the button below to see everything in this category.

Mobile & modular venues

A venue that arrives instead of being built: a kitchen on a trailer, a street cart, or a shipping container fitted out as a bar or a coffee shop. The order here is by how permanent it is — a cart moves daily, a trailer s

And more

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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.

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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.

Tap the button below to see everything in this category.

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.

And more

Tap the button below to see everything in this category.

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.

Tap the button below to see everything in this category.

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.

And more

Tap the button below to see everything in this category.

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

And more

Tap the button below to see everything in this category.

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.

And more

Tap the button below to see everything in this category.

Self-serve drink dispensers & taps

Chilled tap stations that guests work themselves: a commercial milk dispenser, a cold brew tap, iced tea or juice. On a hotel breakfast this replaces the jug that goes warm by nine and the member of staff who kept refill

Tap the button below to see everything in this category.

Frequently asked questions

What does a restaurant bar need?

Core restaurant bar equipment covers cocktail tools and stations, beer and wine dispensing with preservation, ice and glass chilling, espresso and tea, plus display fridges, gelato and POS.

How does this differ from a standalone bar list?

It carries the drinks a dining room sells all day — coffee, tea, juice, cold brew and gelato — alongside back bar units, towers, kegerators and underbar stations.

Can you fit a bar into an existing dining room?

Yes — counters, container bars and compact kegerators, towers and display fridges all fit retrofits; send the space and drinks menu and we'll scope it to your covers.