Build the complete list before shopping so the visible equipment does not crowd out utilities, sanitation, storage, backups, and smallwares.
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A complete comparison list for a fixed café without pretending one equipment package fits every lease, menu, and rush.
Use this after demand, seating and service model, menu, lease conditions, utility capacity, plan review, and workflow are defined.
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Build the complete list before shopping so the visible equipment does not crowd out utilities, sanitation, storage, backups, and smallwares.
Download this first, mark what applies, and add quantities based on the actual menu and service plan.
Keep equipment choices inside the complete cost of opening, including delivery, installation, utility work, permits, opening inventory, and a cash buffer.
Enter quotes rather than advertised base prices and keep unresolved costs visible.
Compare machines by real service volume, steam demand, technician coverage, utility requirements, workflow, and warranty support.
Request a written package showing included parts, installation responsibilities, water requirements, lead time, training, and service coverage.
Compare primary and backup grinders by speed, heat, retention, dose control, noise, cleaning, parts, and local service.
Size for the rush rather than average daily drinks, and decide how service continues if the primary grinder stops.
Protect flavor and equipment by matching treatment to a current water test and the equipment manufacturer's requirements.
Do not select by brand alone. Confirm hardness, alkalinity, chlorine, capacity, pressure, cartridge schedule, wastewater, and warranty requirements.
Compare a fixed counter register, stand, terminal, and readers for the service layout and order volume.
Map the order, payment, production, handoff, refund, cash, and outage workflow before choosing hardware.
Compare listed commercial units sized for milk, alternative milks, food, and the actual replenishment schedule.
Confirm required listing, ambient rating, clearances, door swing, usable internal dimensions, circuit, temperature recovery, cleaning, and local approval.
Complete the station with correctly sized preparation, measurement, milk, knock, and cleaning tools.
Choose quantities from the actual number of bar positions and the wash-and-return cycle, not a generic one-of-each list.
Stock the manufacturer-approved products and tools needed for espresso-machine, grinder, steam-wand, and station cleaning.
Verify each chemical against the equipment manual, train staff, keep labels and safety information, and define daily and periodic tasks.
Plan waste, recycling, grounds, liners, cleaning, movement, and the limited floor area around service.
Choose size and placement from actual waste volume, lifting, storage, pest control, local rules, and the closing procedure.
Compare cup systems and consumables that work together across the finished menu.
Sample cups and lids together, confirm case quantities and storage, and retain an approved backup source before ordering launch volume.
Organize ingredients, backup stock, prep, labels, and safe storage with durable commercial containers.
Select sizes around real packages, shelving, date-marking, cleaning, allergen controls, and local food-safety requirements.