Choose espresso machines, grinders, refrigeration and glasswashing equipment based on your drinks menu and peak orders.
Plan around the busiest orders
Start with expected orders in your busiest 15 minutes and separate espresso, milk-based drinks and cold drinks. Decide where each barista will work and how completed orders move to pickup.
Specify what goes on the counter
Reserve room for the machine, grinder, cups and milk refrigerator. Check power, water, drainage, door swings and service access. Set aside a place to rinse and clean prep tools.
Size ice and glasswashing equipment
Estimate ice use from your menu and peak order mix. Compare glasswasher space and rack capacity with the number of glasses you have available during service.
Download equipment checklist (CSV)