Bar equipment checklist: what you need to open

A new bar needs many small items at once. This checklist follows the service flow from coffee station to bar, dining area and cleaning. Coffee machines, glasswashers, fridges and ice machines are the first major investment; this guide covers the equipment used around them.

Coffee service

• Espresso cups with saucers, plus a few larger cups for double espresso or macchiatone.
• Cappuccino and breakfast cups with saucers.
• Small coffee glasses for serves such as marocchino and shaken iced coffee.
• Plenty of teaspoons: they disappear faster than almost anything else.
• Stainless steel milk jugs and frothing pitchers in at least two sizes.
• Sugar bowls, dispensers and sachet holders.
• Teapots and tea cups if you offer teas and herbal infusions.

Glassware

• Water glasses and soft-drink glasses, the most frequently used.
• Rocks glasses for amaro, spirits over ice and short drinks.
• Highballs for long drinks.
• Wine glasses and flutes or tulips for aperitif service; see wine glass shapes.
• Beer glasses if you serve draught beer; see beer glass types.
• Shot glasses and small glasses for amaro.

Choose toughened glass for intensive use. It withstands knocks and glasswasher temperature changes better.

Cocktail station

Even a bar without a mixology menu will serve Spritz and Negroni. The essentials are:

• Shaker and mixing glass;
• Jigger for accurate measures and cost control;
• Strainer and fine sieve;
• Bar spoon and muddler;
• Bar mats for preparation and draining;
• Garnish station for citrus, olives and fruit;
• Ice buckets and tongs: never scoop ice with a glass;
• Citrus juicer, bottle openers and wine stoppers.

For a broader drinks list, see cocktail glass types.

Table service and dining area

• Non-slip trays for table service;
• Coasters and napkin holders;
• Condiment sets for salt, pepper and seasonings;
• Oil service: in Italy, oil at tables must be served in labelled bottles with non-refillable closures, rather than refillable oil cruets;
• Menu holders, chalkboards and signs;
• Small bowls for aperitif snacks;
• Ashtrays for outdoor seating areas.

Disposables and takeaway

• Counter and table napkins;
• Cups and lids for takeaway coffee and other drinks;
• Paper or reusable straws;
• Wooden drink stirrers;
• Bags and containers for takeaway food.

Check the materials: many single-use plastic products are banned under Italian and EU rules. See takeaway packaging and single-use plastic rules.

Cleaning, hygiene and safety

• Racks for dishwashers and glasswashers;
• Specialist detergents for tableware, glasses and surfaces;
• Microfibre cloths for glass polishing;
• Soap dispensers and paper towels in work areas;
• Pedal bins for separated waste; see restaurant waste sorting;
• First-aid kit and fire extinguishers as required by the risk assessment;
• Front-of-house clothing: aprons, shirts or polo shirts with the venue's logo.

What to buy now and what can wait

At opening: everything needed for basic service, including coffee service, everyday glassware, disposables, cleaning and safety.

After the first month: specialist glass shapes and final stock quantities. The first few weeks show which glasses break most often and what guests actually order.

For tableware quantities, see how much restaurant tableware to buy.