Ready-made equipment lists for the venue you are opening — built from the machines we actually ship, priced position by position, and quoted as one order instead of ten.
Most people who want to open a bar can describe the room down to the lighting, then stall on the question of what actually has to be bought. The list runs longer than it looks, a good half of it never gets seen by a guest, and whatever slips through — the glass washer, the second ice type — turns up on the first busy night.
So we wrote the lists. Each venue format was taken apart zone by zone against the machines in our catalog, down to the dimensions, the power draw and what it takes to keep the line moving on a busy night.
Real machines, not a checklist
Every line is a product we stock, with published dimensions and specs, so the room can be drawn to scale before anything is ordered.
Priorities are marked
Must-have, recommended and optional are separated, so the opening budget goes first to the positions that decide whether you can trade at all.
One venue, one order
The whole list comes through one supplier network on one quote, with lead times that line up instead of landing three months apart.
Thirty-four setups across bars, cafés, kitchens, nightlife and hotels. The closest one is close enough; we work from there.
Room size, expected covers, the equipment you already own. Send the edits and we rebuild the list around them.
One document for the whole setup: prices, lead times, delivery, and what ships together.
Drink-led rooms built on one spine — bar station, ice, cold storage, glassware, warewashing — and then whatever the concept actually pours.
Counter service, where one machine sets the concept and the rest of the line has to keep up with it — brew, cold display, prep, packaging.
The full kitchen cycle — prep, thermal line, cold storage, warewashing, pass — plus the one machine each cuisine is built around.
High-volume rooms where light, sound and how fast the floor turns around matter as much as what the bar pours.
Two scales of the same job: the F&B outlet on its own, or the whole property — rooms, laundry, pool, gym, back of house.
Tell us the concept, the floor area and the covers you plan for — we build the list and come back with pricing and lead times.