Opening a Bar? The Complete Equipment and Supply Checklist

Opening a bar involves far more than selecting a location and stocking the shelves with bottles. Between refrigeration systems, draft beer lines, glassware, furniture, and dozens of small tools that bartenders rely on every shift, equipment and supply costs typically account for $40,000 to $150,000 of a new bar's startup budget. Miss a single critical item—an undersized ice machine, the wrong glass rack configuration, or inadequate underbar sinks—and you risk costly delays, health code violations, or a frustrating opening night. This comprehensive checklist breaks down every category of bar equipment and supplies you need, with realistic cost ranges and practical guidance so you can plan with confidence.

How Much Does Bar Equipment Cost? A Realistic Budget Overview

Before diving into specific items, it helps to understand the full financial picture. According to industry data, total startup costs for a bar range from $110,000 to over $850,000, depending on location, concept, and size. Equipment and furniture represent one of the largest line items. Here is a high-level breakdown:

The wide range in liquor license costs reflects significant state-by-state variation. In quota states like California or New York, a full liquor license purchased on the secondary market can exceed $300,000, while non-quota states may charge as little as a few hundred dollars in application fees. Always check with your state's alcohol beverage control board before budgeting.

1. Underbar Equipment: The Engine Room

The underbar is where every drink begins. This is the bartender's immediate workspace—the area below and behind the bar top—and getting it right directly affects speed, consistency, and profitability.

Essential Underbar Items

• Speed rails / bottle wells – Hold your most-used spirits within arm's reach. A standard single-tier speed rail holds 10–12 bottles.
• Underbar sinks (3-compartment + hand sink) – Required by health codes in virtually every jurisdiction. The three-compartment sink handles wash, rinse, and sanitize cycles for glassware.
• Ice bins – Insulated bins built into the underbar, typically 50–100 lb capacity per station. You need at minimum one per service well.
• Cocktail station / mixing unit – Integrated units with bottle wells, ice bin, and cutting board in a single footprint.
• Drainboards – Adjacent to sinks for drying glassware and tools.
• Bottle speed pourers – Stainless steel or plastic pour spouts for consistent, fast pours. Budget 2–3 per bottle for backups.
• Bar mats – Rubber service mats to catch spills and protect surfaces.
• Trash and recycling bins – Built-in or under-counter units to keep the workspace clean.

Browse a full range of commercial-grade bar supplies and underbar equipment to compare configurations for your space.

2. Refrigeration and Ice Systems

Refrigeration is arguably the single most important investment in a bar. Warm beer, insufficient ice, and spoiled garnishes will damage your reputation faster than almost anything else.

Refrigeration Checklist

• Back bar coolers – Glass-door display coolers behind the bar for bottled beer, wine, and mixers. Available in 2-door and 3-door configurations.
• Keg coolers / direct-draw systems – Walk-in or reach-in coolers that connect directly to your draft lines. Size depends on how many kegs you rotate.
• Underbar refrigerators – Compact units (27" to 72" wide) that store garnishes, juices, dairy, and backup bottles at the bartender's fingertips.
• Wine coolers / display units – Temperature-controlled storage if wine is a significant part of your menu.

Ice Machine Sizing

Bars are among the most ice-intensive food service operations. Industry guidelines recommend budgeting 2–4 pounds of ice per customer. For a bar serving 200 customers per day, that means 400–800 pounds of ice daily. Factor in a 20% buffer, and you need a machine capable of producing at least 500–1,000 pounds per day.

• Modular ice machines – Produce 250–2,500 lbs/day; pair with a separate storage bin.
• Undercounter ice machines – Compact units producing up to 350 lbs/day; suitable for smaller bars or as a secondary unit.
• Ice bins – Choose a bin that holds 10–20% more than your machine's daily output.

Consider the type of ice as well: standard cubes for mixed drinks, crushed ice for juleps and tiki cocktails, and large-format cubes for premium spirits served on the rocks.

3. Draft Beer System

If you plan to serve draft beer—and most bars should, since draft margins are typically 20–25% higher than bottled beer—you need a properly designed system.

Draft System Components

• Kegerator or walk-in cooler – Stores kegs at the proper serving temperature (36–38°F).
• Draft towers and tap handles – Budget for the number of taps you want plus 2–4 extra lines for future expansion.
• CO2 / nitrogen tanks and regulators – Essential for carbonation and pushing beer through the lines.
• Beer line cleaning kit – Lines should be cleaned every two weeks. A cleaning kit pays for itself by preventing off-flavors and waste.
• Drip trays – Mounted below tap handles to catch overflow.

Pro tip: Long-draw draft systems (where kegs are stored in a remote cooler far from the taps) require glycol cooling lines and professional installation. Budget $500–$1,500 per tap line for long-draw setups.

4. Bartending Tools and Smallwares

These are the hand tools your bartenders will use hundreds of times per shift. Buy quality—cheap shakers and strainers wear out quickly and slow down service.

Cocktail Preparation Tools

• Boston shakers (2-piece) and/or cobbler shakers – Minimum 4–6 per station
• Hawthorne strainers and fine mesh strainers
• Jiggers (1 oz / 2 oz and 0.75 oz / 1.5 oz)
• Bar spoons (long-handled, twisted)
• Muddlers
• Citrus juicers (manual press and/or electric)
• Channel knives and peelers for garnishes
• Cutting boards and paring knives
• Mixing glasses (at least 2 per station)

Service Tools

• Bottle openers (wall-mounted and handheld)
• Wine keys / corkscrews
• Wine stoppers and decanters
• Ice scoops (never use glassware to scoop ice—it is a health code violation)
• Ice tongs
• Garnish trays with lids
• Condiment dispensers (bitters, simple syrup, etc.)
• Blenders (commercial grade, at least 2 if you serve frozen drinks)

5. Glassware

Glassware is both a functional necessity and a branding opportunity. The right glass enhances the drinking experience and signals professionalism. Plan for breakage: industry standard is to stock 1.5 to 2 times the number of seats you have, per glass type.

Core Glassware Types

• Rocks / Old Fashioned glasses (8–10 oz) – Whiskey, negronis, old fashioneds
• Highball / Collins glasses (10–14 oz) – Gin and tonics, mojitos, Tom Collins
• Pint glasses (16 oz) – Draft beer, ciders
• Coupe glasses (5–7 oz) – Martinis, daiquiris, champagne cocktails
• Wine glasses (red and white, 12–18 oz)
• Champagne flutes (6 oz)
• Shot glasses (1–2 oz)
• Specialty glasses – Snifters, copper mugs, tiki mugs (depending on your concept)

Glassware Storage and Handling

• Overhead glass racks (mounted above the bar)
• Undercounter glass racks and dishwasher racks
• Commercial glass washer (high-temperature or chemical sanitizing)
• Polishing cloths

6. Furniture and Fixtures

Furniture defines the guest experience and has to withstand heavy commercial use. Restaurant-grade furniture is built differently from retail pieces—frames are reinforced, finishes are more durable, and upholstery is designed for high-traffic environments.

Seating

• Bar stools – Standard seat height is 30" for a 42" bar counter. Budget $100–$500 per stool depending on material and style.
• Lounge seating – Sofas, armchairs, or banquettes for lounge areas.
• High-top tables and chairs – For standing or perching areas near the bar.
• Dining chairs and tables – If you serve food in a separate dining area.

Explore commercial-grade restaurant and bar furniture options designed for durability and style.

Bar Counter and Millwork

• Bar top – Wood, granite, quartz, or zinc finishes. Include a bar rail (armrest) and drink rail.
• Bar front / facade – Paneling, tile, or custom millwork that establishes your visual identity.
• Back bar shelving and display – Illuminated shelving for premium spirits is one of the highest-impact design investments.
• Footrest rail – Brass or stainless steel, mounted 8–10" above the floor.

7. Lighting and Ambiance

Lighting sets the mood more powerfully than almost any other design element. A well-lit bar feels inviting and energetic; poor lighting makes even a well-designed space feel flat.

• Back bar accent lighting – LED strips or spotlights behind bottles create visual depth and highlight your selection.
• Pendant and task lighting – Over the bar top for functional illumination without harsh overhead glare.
• Ambient / mood lighting – Dimmable wall sconces, recessed lighting, or neon signage.
• Sound system – Ceiling-mounted or wall-mounted speakers with a zone-controllable amplifier. Budget $2,000–$10,000 depending on venue size.

Thoughtful commercial lighting design can transform a standard space into a destination. Consider working with a designer who specializes in hospitality environments.

8. Kitchen Equipment (If Serving Food)

Many successful bars generate 30–40% of revenue from food. Even a limited menu requires basic kitchen infrastructure.

Minimum Kitchen Setup for a Bar Menu

• Commercial fryer (for wings, fries, and appetizers)
• Flat-top griddle or charbroiler
• Microwave (commercial grade)
• Prep tables with refrigerated base
• Food storage containers and shelving
• Exhaust hood and fire suppression system

A full bar kitchen with a broader menu will require additional commercial kitchen equipment including ranges, ovens, and walk-in coolers. Budget $20,000–$50,000 for a functional bar kitchen, or $50,000–$200,000 if food is central to your concept.

9. POS System and Technology

A modern point-of-sale system is non-negotiable for inventory control, speed of service, and financial reporting.

• POS terminals – At least one per service well, plus one per dining area zone.
• Card readers / payment terminals – EMV chip and contactless (NFC) capability.
• Tab management software – Essential for bar operations; look for systems with pre-authorization and split-check features.
• Inventory management integration – Track pour costs and identify shrinkage in real time.
• ID scanners – Speed up age verification and reduce liability.
• Security cameras – Cover the cash register, back bar, and storage areas at minimum.

According to the National Restaurant Association, bars that use integrated POS and inventory systems typically see a 3–5% improvement in pour cost accuracy.

10. Safety, Compliance, and Cleaning Supplies

These items are easy to overlook but critical for passing inspections and maintaining a safe environment.

Safety and Compliance

• Fire extinguishers (Class K for kitchen, Class ABC for general areas)
• First aid kit
• Wet floor signs
• Anti-fatigue mats for bartenders
• Responsible beverage service signage
• Emergency exit lighting

Cleaning and Sanitation

• Glass washer detergent and sanitizer
• Bar towels (budget 3–5 dozen minimum)
• Sanitizer buckets and test strips
• Floor cleaning supplies (mops, brooms, squeegees)
• Drain cleaning solution
• Hand soap dispensers and paper towels

Planning Your Bar Layout: Getting the Workflow Right

Even the best equipment will underperform in a poorly designed layout. The most efficient bar designs follow the "diamond" or "square" workflow pattern: a bartender should be able to take an order, grab a glass, add ice, pour, garnish, and serve without taking more than two steps in any direction.

Key layout principles:

• Zone your stations – Separate service wells (for server drink orders) from front-bar stations (for walk-up guests).
• Place ice bins centrally – Every bartender should be within one step of ice.
• Keep glassware overhead – Rack glasses above the station where they will be used most.
• Minimize crossover – Two bartenders should be able to work side by side without colliding.
• Plan for 36" minimum aisle width – Health codes in most jurisdictions require at least 36 inches of clear passage behind the bar.

If you are designing from scratch, professional 3D restaurant and bar design services can help you visualize the layout before committing to construction, saving thousands in costly redesigns.

Where to Save and Where to Splurge

Not every item on this list requires top-dollar investment. Here is a practical guide to allocating your budget wisely:

Splurge On

• Ice machine – A breakdown during peak service is catastrophic. Buy reliable, buy adequate capacity.
• Underbar equipment – This is the foundation of your operation. Quality sinks, bins, and speed rails last decades.
• Draft beer system – Properly balanced lines with glycol cooling (for long draws) protect your highest-margin product.
• POS system – The ROI on inventory control and reporting pays for itself within months.

Save On

• Glassware – Buy in bulk and expect breakage. Mid-range commercial glassware performs nearly as well as premium.
• Smallwares and bar tools – Quality matters, but you do not need the most expensive shakers on the market.
• Furniture – Used or refurbished commercial furniture can cut costs by 40–50% without sacrificing durability. However, inspect frames and joints carefully.
• Back bar refrigerators – Used commercial refrigeration in good condition can save 30–50% over new units.

Common Mistakes to Avoid

After working with thousands of hospitality businesses over 20+ years, we have seen the same mistakes repeatedly. Avoid these pitfalls:

1. Undersizing the ice machine. This is the number one equipment mistake in new bars. Always buy 20% more capacity than you think you need.
2. Ignoring the draft system design. Long beer lines without glycol cooling create foamy pours and waste kegs of product.
3. Buying residential-grade equipment. Household refrigerators, blenders, and dishwashers are not built for commercial volume and will fail within months.
4. Forgetting backup equipment. Have spare pour spouts, extra shakers, and backup bottle openers. A broken tool should never slow down service.
5. Skipping the layout plan. Designing your bar around equipment (instead of workflow) leads to inefficient service and frustrated staff.
6. Overlooking local codes. Sink requirements, fire suppression mandates, and ADA compliance vary by jurisdiction. Consult your local health department and liquor licensing authority early in the planning process.

The Complete Bar Equipment Checklist (Quick Reference)

Use this condensed checklist as a planning tool. Check off each category as you source and purchase:

• Underbar: speed rails, ice bins, sinks, cocktail stations, drainboards
• Refrigeration: back bar coolers, keg coolers, underbar fridges, wine coolers
• Ice: ice machine (sized at 2–4 lbs per customer/day + 20%), storage bin, scoops
• Draft system: kegerator or walk-in, tap towers, CO2/N2 tanks, cleaning kit
• Bar tools: shakers, strainers, jiggers, muddlers, spoons, juicers, blenders
• Glassware: rocks, highball, pint, coupe, wine, shot, specialty
• Furniture: bar stools, tables, lounge seating, bar counter and millwork
• Lighting and sound: accent lights, task lights, ambient lights, sound system
• Kitchen (if applicable): fryer, griddle, microwave, prep tables, exhaust hood
• Technology: POS terminals, card readers, inventory software, security cameras
• Safety: fire extinguishers, first aid, wet floor signs, anti-fatigue mats
• Cleaning: glass washer supplies, bar towels, sanitizer, floor care
• Licenses and permits: liquor license, business license, health permits, music license

Next Steps: From Checklist to Opening Night

A well-planned equipment strategy is the foundation of a profitable bar. Start by defining your concept and menu, then work backward through this checklist to determine exactly what you need. Get quotes from multiple suppliers, compare lead times (commercial refrigeration and custom millwork can take 6–12 weeks), and build a realistic timeline.

RON GROUP has supplied equipment, furniture, and design services to over 10,000 hospitality businesses worldwide—from independent cocktail bars to international hotel chains including Sofitel, W Hotel, and Burger King. With 95,700+ products and 20+ years of industry experience, we can help you source everything on this checklist from a single supplier, simplifying logistics and reducing costs.

Ready to start planning? Browse our complete bar supplies catalog, explore our free 3D bar design service, or contact our hospitality equipment specialists for a personalized quote.

Sources and Further Reading

• Toast: 15 Best Bar Equipment List
• Square: The Essential Bar Equipment Checklist
• WebstaurantStore: How Much Does It Cost to Open a Bar?