Twenty-eight positions across seven zones — draft dispense, a screen wall and PA, bar games, a wings-and-burgers kitchen with extraction, warewashing and POS. Every line is a catalog item you can open, read and price.
A sports bar is three businesses in one room: a fast bar, an AV installation and a snack kitchen. All three peak at the same ninety minutes, which is why the setup is built around throughput rather than finesse — more taps, more screens, more fryer capacity than a normal bar of the same size needs.
Quantities assume a 90-seat room with one main screen wall and two secondary zones. Tell us the seat count and how many matches you plan to show at once, and we adjust the screens, the PA and the tap count before quoting.
The bar has to clear a queue between the whistle and kick-off. Everything here is chosen for speed.
Four, six or eight taps with kegs held cold underneath. The shortest line between keg and glass, which is what matters when forty people order in five minutes.
Six cooled lines for the kegs that sit off the bar, so the beer arrives at pouring temperature down the whole run.
Refrigerated wells, bottle pockets and ice bin built to your counter length — the spirits and highball half of the bar, kept out of the beer traffic.
A full kit per station plus spares, so the cocktail side does not stall when one shaker walks off.
Ice and cold stock in the volumes a match crowd goes through.
80 to 120 kg a day, air-cooled — highballs, soft drinks and the can bath, with a buffer for a hot afternoon fixture.
Three glass doors of cans and bottles in the guest's eyeline. Fan cooling survives a night of constant door-opening.
Double-door back stock for the kitchen and the kegs in rotation — the fridge that keeps the display doors free.
Reach-in freezer for fries, wings and everything the fryer runs on during a rush.
The reason people came. Sizing here is about sight lines: every seat needs one screen it can watch without turning.
Six panels build one seamless main wall instead of a grid of televisions with bezels running through the pitch. Panels are modular, so the wall grows with the room.
Speakers, amp, mixer and wireless mic in one system — match commentary, a DJ on fight night and a microphone for the quiz, without three separate installs.
Splits the room into zones so the main wall carries commentary while the terrace stays on music. Two units cover four zones.
Transparent panels in the window pull the street in on a big fixture without blacking out the glass.
What holds the room between fixtures, and what fills it on a quiet Tuesday.
Dual-screen electronic darts with league software and coin or card play. Two machines make a corner that runs its own night.
Sit-down foosball with LED trim — table football that also works as seating, which is the point in a room with a queue.
The party table for private hires and student nights. It earns on the nights the screens are dark.
Cocktail-table arcade cabinets that double as two-tops in a corner that would otherwise hold nothing.
Wings, burgers and fries at half-time speed. Built around holding capacity, not à la carte finesse.
Two 25-liter wells — fries in one, wings in the other. A single well is the bottleneck every sports kitchen hits at half-time.
Countertop char grill for burgers and skewers, with grates heavy enough to hold heat through a rush.
6000 m³/h over the cooking line. Fryer and grill extraction is a licensing requirement, not a comfort upgrade.
A smooth gas griddle next to the char grill doubles the burger line and takes the breakfast and toasted menu.
Twelve pans of hot holding so half-time orders leave the pass in a minute instead of five.
Refrigerated worktop with four doors underneath — burger build, toppings and sauces in reach of the grill.
Two streams, because pint glass and plates should not share a machine.
Thirty baskets an hour under the bar. Beer glass out of a dedicated glasswasher pours a head; glass out of a plate machine does not.
Hood-type machine for the kitchen side — a rack a minute keeps plates moving when the fryer is at capacity.
Wash, rinse and sanitize for pots, line parts and everything that never goes in a machine.
Hand sinks at the bar, the kitchen and the wash-up — the fixture most often missing at a first inspection.
Two till points minimum: a queue at one terminal is how a sports bar loses the half-time round.
Dual-screen terminals with built-in printers at both ends of the bar. Standard Android POS software, so you are not tied to one vendor's pricing.
Wall kiosks with card readers take the food orders off the bar queue entirely on a full house.
Plates, baskets and trays are a house decision — they follow the menu and how much of it goes out in paper. We stock the range and price it with the order; we just do not put it in the setup.
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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