Banquet hall equipment for catering two hundred covers in one seating: a kitchen sized for the surge, mobile refrigerated bars, chafing and holding for a plated service, and the staging, sound and projection around the room.
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.
Gold
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.
A banquet floor pours two hundred glasses in four minutes, which makes the count the specification.
High Red Wine Glass
The glass the toast is made in. A banquet's photographs are of two hundred people holding this one, so it is not the line to economise on.
Oval Platter
Dark porcelain is what banquet food reads against, and at a wedding every plate gets photographed before it gets eaten.
Gold / 10 inch/ 26 cm
Charger plates under every cover. On a banquet table they are what makes the setting read as formal before a single course lands.
Black / 7 PCS
A full setting in a weight that matches a banquet table, which is heavier than anything a restaurant lays down for a single course.
Liquid Curve Glass
Rocks glasses for the bar and the after-dinner service. A banquet's spirits pour starts the moment the tables are cleared and runs to close.
A signature cocktail glass for the welcome drink, which is the first thing every guest is handed.
A banquet menu fires three courses to one clock, so the starter china has to be a separate stack from the main.
65cm
Platters for family-style courses and for the buffet line. Steel holds temperature on a chafer and does not chip when two hundred covers are cleared in twenty minutes.
5 Layers
Tiered risers give a buffet height. A flat buffet table looks like a canteen no matter what is on it.
Heated cases for the pastry and canape stations. Canapes are handed round for an hour and a half at a drinks reception, and the second tray has to be as hot as the first.
Straight Front / 120cm Floor Model
Chilled display for desserts and cold canapes out on the floor. A banquet plates dessert for two hundred at once, and it waits somewhere visible rather than in the kitchen.
QQ-100ml
Branded shot glasses for the late half of the evening. Three hundred is what a wedding gets through after the speeches, and the logo makes them the thing guests take home.
Refrigerated mobile bar carts — a full service point that rolls into position and out again for the next layout.
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.
Black - Shaker
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.
23.8 inch
A ticket and payment kiosk on the door for public events, so arrivals do not queue behind one card machine.
Outdoor-rated mobile counters for terrace and garden receptions, where the drinks service has to leave the building.
Black
A banquet pours wine in bursts, and argon means the bottle opened for the toast is still sellable at the next booking.
6 kegs • 4 taps
Draught on the mobile bars, because a banquet bar cannot restock bottles fast enough at the interval.
Frosted glasses at the bar without needing freezer space you do not have on the floor.
Crushed ice at volume for the bar and the seafood display. A drinks reception and a chilled buffet both want it at the same moment, which is the load a bar machine cannot carry alone.
Fresh juice for the welcome drinks and for the guests who are not drinking. At a wedding that is a third of the room, and handing them a bottle of orange is what they remember.
Shelf with end panel and cabinet • 240x20x295
A bartender working a two-hour reception cannot walk back to a store cupboard between rounds, so each mobile bar carries its own rack.
A hundred and sixty-six bottles at service temperature, held on the floor rather than in a cellar two corridors away.
red,One back can with illuminated logo
Backpack dispensers for the welcome drink — a server walks the crowd instead of the crowd queuing at a bar.
8 bottles
An automated cocktail machine keeps a signature serve identical across two hundred pours.
2-Group
Espresso for the coffee service after dinner — a course in itself at a banquet.
Grinding at the station rather than in the kitchen. Coffee at a banquet is poured for two hundred people inside fifteen minutes, and pre-ground beans are flat by the second pot.
Brewed tea in batch for two hundred cups poured in ten minutes.
A banquet kitchen fires everything inside one hour, and scale is what takes a combi's steam generator out halfway through it.
Cooked in front of the guest is the entire point of a live station, and a crepe plate is the cheapest way to run one.
10 L/h
A soft-serve station for the dessert hour and for family events.
Two hundred covers are prepped a day ahead, not on the day — this is where they wait. A kitchen that cooks a banquet to order does not exist.
201 Stainless Steel
A rack a minute for plates and cutlery is the minimum that keeps a banquet clearance from taking all night.
Stainless Steel 304
Gastronorms, chafers and everything a machine cannot take wash here, and at banquet scale that is most of the equipment.
Holds the frozen half of a set menu and whatever the blast chiller has just pulled down. Without it the fridge does two jobs and does neither well.
An inspection looks across the whole venue rather than only the kitchen, so the line, the bars and the wash-up each get one.
Air cooling
Cold under the board, so starters and garnish are assembled where they are stored. Two of them let a team plate a room in parallel instead of in shifts.
Open burners for sauces, stocks and everything the combi cannot do.
A banquet buys for one date and takes it all at once, which is a delivery no reach-in can absorb.
A combi and a range firing two hundred covers in one seating put more into the air in an hour than a restaurant does in a night, and the guests are in the next room.
Stems come back clear only if they are kept away from the plate machine, and thirty baskets an hour covers a room this size.
Eight trays of combi with steam for regeneration — food cooked in advance brought back to service temperature without drying out.
3 trays
Prep-ahead production is how a venue with one kitchen takes two events in a weekend, and it only works if the batch chills fast.
A banquet regenerates two hundred plates in one window, which is more than a combi holds on its own.
CP-CB36-HD
A banquet menu almost always carries a grilled main, and it is the course the kitchen fires last and fastest.
Double fryer for the canape and side production. A banquet's fried items all land in the same fifteen minutes, and a single well cannot carry that.
Six trays of steaming for vegetables and rice at banquet scale.
1000L
A tilting jacketed kettle for sauces and soups by the hundred litres.
10L
Two hundred identical desserts come off one bowl at a time, and the wedding cake is rarely the only thing on the list.
Slicer for the charcuterie and the carvery station. A carvery is theatre that has to keep up with a queue, and hand-carving a ham for two hundred does not.
Two hundred covers is not a knife job, and the prep for it happens the day before in one sitting.
Sous vide for cooking the mains ahead, which is the only way a banquet plates on time.
A banquet cooks its mains days ahead, and the bag is both what makes that safe and what it gets regenerated in.
Four proper knives for a brigade that is often agency staff working a single night. A borrowed service knife is how a banquet prep runs late.
A tunnel machine for a venue running back-to-back banquets, where the hood-type becomes the evening's bottleneck.
Continuous-feed disposer for plate scrape after a banquet. Two hundred covers clearing at once is the load that breaks a smaller unit.
Speakers, amp, mixer and a wireless mic in one system — the speeches, the ceremony and the background music covered without an install.
Dining Chairs
Twelve sets for the sit-down layout the venue builds around. The stacking chairs handle the ceremony change; these are what the room reverts to between events.
At a wedding lit ceiling drapery is the single decision that changes the whole room, and it goes up over whatever the ceiling actually looks like.
A hundred stacking chairs is what two hundred covers are actually seated on — padded enough for a three-hour dinner, light enough that two staff turn a ceremony layout into a dinner layout during the drinks reception.
P-400U
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.
White / Short
Stools for the reception bar and the standing areas. A drinks reception is an hour of nowhere to sit, and fifty stools turns enduring it into mingling.
White-Textured Wave
Real flame is banned in most venues and looks identical from two metres away, which is the entire case for these.
Parasols for the terrace and the outdoor drinks reception. A wedding party goes outside for photographs whatever the forecast said that morning.
Radiant heaters for the outdoor reception, which happens in October as often as June.
A running robot for the long walk between kitchen and hall — it carries, the staff serve.
PN44 Amplifier
Eight-microphone discussion system for the conference and panel bookings a hall takes midweek.
Boxes for cake portions and takeaway favours at the end of the night.
Branded napkins for the drinks reception, when every guest has a glass in one hand and nothing in the other. It is the only print a venue puts into two hundred hands at once.
Disposables for outdoor service and for events that cannot use glass.
1-Color / Standard Optics 15°
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.
The lit backdrop — the branded or themed wall every event is photographed against.
40x40x40cm(15.75x15.75x15.75in)
Four-sided poster cubes for wayfinding and sponsor panels. They move with the floor plan, which a venue redraws for every booking.
A venue gets found by drivers and suppliers as often as by guests, and both arrive after dark, so the entrance and the delivery yard each get a plate.
Six modular panels build a stage backdrop for slideshows, sponsor branding and conference decks.
Roll-up banners for signage, wayfinding and sponsor placement. A venue redraws its floor plan for every booking, and these are the only signs that move with it.
Panels hung inside the glass, so the frontage still reads as a building by day and carries the night's event after dark. That is how a venue advertises its next booking to the street.
HOT-16
A banquet venue washes tablecloths after every single event, and sending them out means paying for a second set to cover the gap.
A sweeper for the hall floor between events, which is a lot of square metres and a short turnaround.
An interactive table in the foyer for seating plans and the running order.
White
Cold spark fountains for the first dance and the cake. Indoor-safe, which real sparklers are not.
A 10 W RGB animation laser for the party half of the evening. It writes names and dates into the air, so a hired room gets a set without anyone building one.
Low fog for the first dance — the effect that photographs, without hazing the room during dinner.
64 px
Laid as a floor, the panels double as the room's centrepiece in every photograph taken after the meal.
Haze so the lighting rig is visible as beams rather than as spots on a wall.
65 inch Mirror - 43 inch Screen
At a wedding this is the thing guests queue for once the bar has thinned out, and every print leaves with the venue's name on it.
Projected table visuals with touch recognition — a gala centerpiece for the venues that compete on spectacle.
White-4*6 inch thermal paper(6 rolls)
Wristbands for ticketed events, drink allowances and access tiers — five printers cover a multi-lane entrance.
Printed badges for conferences and corporate days, alongside the wristbands.
Check-in at the door for a seating that all arrives inside twenty minutes. A printed ticket with a table number moves two hundred guests past one host instead of past a clipboard.
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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