Twenty-eight positions across six zones — mobile bars, a catering line, stage sound, lighting and effects, guest flow and warewashing. Every line is a catalog item you can open, read and price.
An events venue is a room that has to become a different room every week: a wedding on Saturday, a conference on Tuesday. The kit is chosen for that — bars that roll, a hot line that holds food rather than cooks it, and a rig that covers a band, a speaker and a first dance.
Quantities assume a 250-guest hall with a service kitchen rather than a full production one. Tableware is picked separately, since banquet china is bought by the cover count. Send your floor plan and the events you take, and we adjust the counts before quoting.
Bars that move. In an events room the bar goes where the layout needs it, which rules out anything plumbed in.
Refrigerated mobile bar carts — a full service point that rolls into position and out again for the next layout.
Full kits across both bars plus spares, so a bar that moves does not arrive missing tools.
450 kg a day with a 125 kg bin — a 250-guest reception goes through more ice in three hours than a restaurant does in a week.
Outdoor-rated mobile counters for terrace and garden receptions, where the drinks service has to leave the building.
Backpack dispensers for the welcome drink — a server walks the crowd instead of the crowd queuing at a bar.
A banquet kitchen holds and regenerates. Cooking 250 covers to order is not what this room does.
Electric chafing sets for the buffet line — the backbone of any banquet service, and the piece guests actually walk along.
Two twelve-pan bain-maries behind the line, holding at temperature while the floor plates. This is what keeps a 250-cover service moving.
Eight trays of combi with steam for regeneration — food cooked in advance brought back to service temperature without drying out.
Blast freezing for prep-ahead production, which is how a venue with one kitchen takes two events in a weekend.
Speech and music from the same rig. A venue that cannot do both loses the conference business.
Speakers, amp, mixer and a wireless mic in one system — the speeches, the ceremony and the background music covered without an install.
Line array with subwoofers for the dancing half of the evening, where the all-in-one PA runs out of headroom.
Sixteen channels with phantom power for live bands, multiple mics and the AV feed from a laptop.
Eight-microphone discussion system for the conference and panel bookings a hall takes midweek.
The same hall, dressed differently every week. Lighting does most of that work.
80 W rotating gobo projectors — monograms, brand logos and pattern washes. The cheapest way to make one hall look like a different event each Saturday.
10 W RGB animation laser for the party half of the evening.
Low fog for the first dance — the effect that photographs, without hazing the room during dinner.
RGB panels laid as a dance floor. It doubles as the room's centerpiece in every photograph taken after the meal.
Six modular panels build a stage backdrop for slideshows, sponsor branding and conference decks.
Projected table visuals with touch recognition — a gala centerpiece for the venues that compete on spectacle.
Doors, tickets and payment. A 250-guest arrival is a fifteen-minute problem if it is not organized.
One terminal per bar, dual screen with printer. Standard Android POS software, so a cash bar and a hosted bar are both easy to run.
Wristbands for ticketed events, drink allowances and access tiers — five printers cover a multi-lane entrance.
A ticket and payment kiosk on the door for public events, so arrivals do not queue behind one card machine.
A running robot for the long walk between kitchen and hall — it carries, the staff serve.
Banquet washing is a volume problem: 250 covers arrive at the pit within twenty minutes.
A rack a minute for plates and cutlery — the minimum that keeps a banquet clearance from taking all night.
Wash, rinse and sanitize for gastronorms, chafers and everything a machine cannot take.
Hand sinks at the line, the bars and the wash-up — an inspection item across the whole venue.
Thirty baskets an hour of glass, kept away from the plate machine so stems come back clear.
A tunnel machine for a venue running back-to-back banquets, where the hood-type becomes the evening's bottleneck.
Banquet china, cutlery and glass are bought by the cover, and every venue sets its tables differently. We stock the range across forms and price it with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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