Start a Project ↗Start coffee counter planning with the equipment list.
List each machine and its published installation information. Review counter openings, water, drainage, power, cleaning and removal access with the parties supplying and installing the equipment. Include cups, waste, condiments and staff working space in the same review.
Compare layouts through a typical service sequence: collect a cup, prepare a drink, add condiments and dispose of waste. Check that replenishment and machine service remain practical during operation.
| Decision | Record | Evidence to retain |
|---|---|---|
| Select the arrangement | Straight beverage run / Coffee island / Combined beverage and waste station | Chosen configuration and reasons |
| Measure the working space | machine footprint / working weight | Measured plan and equipment or package information |
| Define the supplied items | Fixture count, options, equipment and accessories | A common scope for the quotation |
| Approve the execution | Finish, drawing revision, packing and responsibility | Approval and handoff record |
Cutting a worktop from an unapproved equipment sketch. Keep the selected reference, actual dimensions and the configuration evidence together so a visual preference does not replace a working specification.
Give each supplier the same reference list, quantities, construction, finish and destination. Ask for differences and exclusions to be marked against that schedule.
Release the agreed revision after the responsible parties have reviewed the site inputs, equipment interfaces, materials and order scope. Record the effect of later changes before continuing.
The supplied dimension catalog does not define this specialist fixture. Set its size from the equipment layout and approved shop drawing.
Keep series togetherSingle-sided, double-sided and end units have different depths. Use a complete listed W × D × H combination.
Separate levels and accessoriesShelf layers, hook rows, lightboxes and base cabinets are separate configuration features.
Coordinate equipment separatelyConfirm service openings, loads and connection details for the selected assembly.
Begin with the equipment manufacturer’s drawing rather than a photograph. Machine feet, reservoirs, hoses and service doors can extend beyond the apparent footprint. Map filling, dispensing, cup collection and waste removal as separate actions before positioning the cabinet modules.
| Parameter | Value or requirement | Buyer check |
|---|---|---|
| machine footprint | Record the project requirement | Check against the selected configuration |
| working weight | Record the project requirement | Check against the selected configuration |
| service clearance | Record the project requirement | Check against the selected configuration |
| worktop cutout | Record the project requirement | Check against the selected configuration |
Measure coffee & beverage counters with a practical measurement guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Compare coffee & beverage counters with a practical configuration guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Calculate coffee & beverage counters with a practical capacity guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Specify coffee & beverage counters with a practical materials guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Walk through coffee & beverage counters with a practical access guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Coordinate coffee & beverage counters with a practical equipment guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Request coffee & beverage counters with a practical quotation guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Review coffee & beverage counters with a practical drawings guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Inspect coffee & beverage counters with a practical inspection guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Pack coffee & beverage counters with a practical packing guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Maintain coffee & beverage counters with a practical maintenance guide covering equipment interfaces, machine footprint and a usable buyer checklist.
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Allocate coffee & beverage counters with a practical rollout guide covering equipment interfaces, machine footprint and a usable buyer checklist.
Explore →Share the cabinet type, dimensions, merchandise and quantity. We will review display, storage and combination requirements for your quotation.
Start with a fixture reference, a floor plan or a description of the store you want to create.
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