How to Choose Equipment Based on Your Type of Business (Bar, Bakery, Takeaway…)

Each type of hospitality business requires different equipment. Setting up a bar is not the same as opening a bakery, a dark kitchen, or a daily menu restaurant. Each activity has specific needs in terms of capacity, space, speed, and presentation. Buying without prior evaluation can lead to unnecessary expenses, service bottlenecks, or lack of performance.

In this guide by MBH - Maquinaria Bar Hostelería, we explain what basic equipment each type of business needs and provide a checklist to help you make the best purchase decision.

1. Bars and Cafés

Bars and cafés usually operate in small spaces with high customer turnover, especially during breakfast or aperitif hours. The key is to have equipment that enables speed, versatility, and quality. Compact, multifunction, and fast-response equipment helps maintain a constant workflow.

Image and order are also essential: well-lit display cases, spotless coffee machines, and quiet equipment create a better customer experience.

Essential Equipment:

• Under-counter refrigerated bottle coolers.
• Industrial ice machine for peak hours.
• Display cases for hot or cold tapas.
• Compact glasswasher for cups and glasses.
• Industrial coffee machine and grinder.
• Bar toaster, juicer, and microwave for breakfasts.

Checklist for Bars:

• Do you have enough cooling capacity for instant service?
• Can you display your products attractively?
• Does your equipment fit behind the bar without blocking movement?
• Is it prepared for summer terrace service?

2. Bakeries and Pastry Shops

These businesses rely heavily on visual appeal and freshness. Equipment must enhance the product and allow stable, constant production. Precise ovens, proofing cabinets, and well-designed display cases are key.

Essential Equipment:

• LED-lit refrigerated display cases for pastries.
• Dough proofing cabinet.
• Spiral or double-arm dough mixer.
• Convection oven for even baking.
• Stainless steel work tables.
• Upright or under-counter refrigerators.

Checklist for Bakeries:

• Do your display cases prevent drying?
• Can you meet your daily production rate?
• Is your workspace ergonomic and accessible?
• Is cold flow guaranteed through the production chain?

3. Takeaway & Delivery Businesses

These require speed, clear organization, and safe food handling. A well-optimized workflow is essential to avoid bottlenecks. Peak hours demand fast-cooking, easy-to-clean equipment and dedicated prep zones.

Essential Equipment:

• Hot and cold display cases for direct customer access.
• Prep tables with cooling units underneath.
• Vacuum sealer for storage and delivery logistics.
• Compact oven or professional microwave.
• Upright storage fridges.
• Shelves or racks for ready-to-go orders.

Checklist for Takeaway:

• Can you keep every product at the right temperature?
• Is your prep area separate from the delivery area?
• Is your workflow optimized from kitchen to pickup?
• Does your cold chain preserve quality during delivery?

4. Daily Menu Restaurants or Intensive Kitchens

These businesses need robust, high-performance equipment capable of continuous use. A well-structured kitchen with separate areas for cooking, prepping, and washing avoids downtime and hazards.

Essential Equipment:

• Multi-burner gas or electric stoves.
• Combi or convection ovens for proteins and sides.
• High-capacity fryers.
• Griddle with splash guard and large grease tray.
• Hood-type industrial dishwasher.
• Large-capacity fridges or cold rooms.

Checklist for Restaurants:

• Can your equipment handle over 50 services per day?
• Are cooking, prep, and wash areas separated?
• Is all machinery stainless steel and easy to clean?
• Can you expand your setup with modular units?

5. Food Trucks & Small Format Kitchens

These businesses work in tight spaces but require speed, organization, and strong visual appeal. Compact, portable, energy-efficient equipment is essential. They also need to allow fast cleaning between shifts and operate in events or tourist areas.

Essential Equipment:

• Mixed griddle (smooth and ribbed) for meats and sandwiches.
• Neutral or refrigerated display case.
• Under-counter fridge or minibar.
• Small or portable fryer.
• Manual vacuum sealer.
• Generator (if no power supply).

Checklist for Food Trucks:

• Does your equipment work with electricity or butane?
• Does it all fit inside your space?
• Are your prep surfaces safe and hygienic?
• Can you clean everything quickly between shifts?

Conclusion

Not all hospitality businesses need the same equipment. Making the right choice from the start saves money, reduces issues, and improves workflow.

At MBH - Maquinaria Bar Hostelería, we help you design your ideal kitchen based on your space, workload, and budget. Whether you're a new entrepreneur or upgrading your setup, we have the perfect solution for you.

Questions? Contact us for free, personalized advice. Let our experience guide your best investment.