I’m in the early stages of setting up a bar, and I feel like I’m drowning in decisions. I’ve got the location, the concept, and a rough menu, but when it comes to stocking up on equipment, I have no idea what’s actually necessary and what’s just a waste of money. Any tips on what’s essential and where to get quality stuff?
top of page
bottom of page
One thing I underestimated when setting up my bar was storage. Bottles, syrups, and garnishes take up way more space than you’d think, and if you don’t plan it right, your bar will be a mess. Make sure you have plenty of shelves, underbar storage, and an efficient prep area.
I hear you, setting up a bar from scratch is no joke. Essentials depend on your concept, but you’ll definitely need a solid set of shakers, strainers, jiggers, and proper glassware. Don’t forget refrigeration, ice bins, and speed rails—those make service way smoother. If you’re looking for a place to get quality supplies without overspending, check out wholesale bar equipment. Buying in bulk saves a lot in the long run, and you’ll get pro-grade gear instead of flimsy home-use stuff. Also, invest in a good dishwasher—handwashing glasses mid-rush is a nightmare.