Buying Guides

Buying Guide: Commercial Bar Equipment

Opening a bar involves more than choosing spirits and creating a drink menu. The equipment behind the bar plays a major role in how efficiently drinks are prepared, how consistently products are served, and how smoothly service runs during busy periods.

Whether you are starting a new bar, adding bar service to an existing restaurant, or upgrading outdated equipment, having the right setup helps support both customer experience and long-term profitability.

A well-designed bar setup also allows staff to move efficiently between refrigeration, ice, prep, and service areas without unnecessary steps, helping improve speed during busy periods.

From refrigeration and ice production to bar tools and prep equipment, each category serves a specific purpose in daily operations. Planning your equipment needs ahead of time can help prevent workflow bottlenecks, reduce downtime, and ensure your bar operates efficiently from day one.

This guide outlines the essential bar equipment categories operators should consider when building or upgrading a bar.

What Equipment Do You Need to Start a Bar?

Bar Refrigeration Equipment

Refrigeration is one of the most important components of any bar setup. Proper cold storage keeps beverages at safe temperatures, preserves product quality, and allows bartenders to work efficiently without leaving their service area. The type of refrigeration you need depends on your menu, available space, and expected volume.

Common bar refrigeration equipment includes:

Back Bar Coolers

Back bar coolers store bottled and canned beverages within easy reach of bartenders while also providing visible merchandising. Glass door models allow staff to quickly identify inventory, while solid doors may provide slightly better insulation and energy efficiency.

Bottle Coolers

Bottle coolers are often positioned under the bar and provide high-capacity storage for beer, soda, and mixers. These units are designed for fast access during busy service periods and help maintain workflow efficiency.

Keg Coolers and Draft Beer Systems

For bars serving draft beer, keg coolers or kegerators are essential. These units maintain proper storage temperatures and support draft dispensing systems. Capacity needs vary depending on how many taps your bar will operate.

Undercounter Refrigeration

Undercounter refrigerators allow bartenders to store garnishes, juices, and frequently used ingredients directly at their workstation. Keeping ingredients nearby reduces movement and improves service speed.

Glass and Plate Chillers

Glass chillers quickly frost glassware, helping beverages stay colder longer and improving presentation. These are especially common in high-volume bars or operations focused on premium cocktails.

Choosing refrigeration that matches your service style and volume helps support workflow efficiency and product quality.

Ice and Beverage Equipment

Ice and beverage preparation equipment plays a critical role in both drink quality and service speed. Running out of ice or struggling with slow drink production can quickly impact customer satisfaction, especially during peak hours. Choosing equipment that matches your expected volume helps maintain consistency and keeps service running smoothly.

Common ice and beverage equipment includes:

Commercial Ice Machines

Ice is one of the most frequently used ingredients in any bar. A commercial ice machine ensures a reliable supply throughout service periods while maintaining proper sanitation and consistency.

Production capacity should be based on peak demand, not average usage, to avoid shortages during busy times. Some bars also use undercounter ice machines at service stations to provide convenient access and reduce staff movement during busy periods.

When selecting an ice machine, it’s also important to consider the type of ice your bar will serve. Different ice styles can affect drink presentation, dilution rate, and customer experience.

Common options include:

Cube Ice: A versatile option commonly used for cocktails, soft drinks, and general beverage service.
Nugget Ice: Soft, chewable ice that is popular for specialty drinks and high-volume beverage service.
Flake Ice: Often used for beverage displays or specialty applications rather than standard cocktails.

Choosing the right ice type helps ensure your equipment supports both your menu and your service style.

Ice Bins and Dispensers

Ice bins provide convenient storage at the bar, allowing staff to access ice quickly without leaving their workstation. Some operations also use ice dispensers to improve sanitation and portion control.

Bar Blenders

Blenders are essential for frozen cocktails, smoothies, and specialty drinks. Commercial bar blenders are designed to handle ice, fruit, and thick mixtures more efficiently than residential models, making them more reliable in high-volume environments.

Frozen Beverage Machines

Bars offering frozen margaritas, daiquiris, or specialty drinks may benefit from frozen beverage machines. These units can improve consistency, reduce labor, and create additional revenue opportunities through premium drink offerings.

Beverage Dispensers and Mix Stations

Some bars use beverage dispensers or pre-mix systems to streamline service for high-volume cocktails or non-alcoholic drinks. These setups can improve speed and reduce preparation time during busy periods.

Selecting the right ice and beverage equipment helps ensure drinks are prepared consistently while supporting efficient service during high-demand periods.

Glassware and Serving Essentials

Glassware plays an important role in both presentation and portion control. The type of drinks you plan to serve should guide your glassware selection, as different beverages are designed for specific glass styles and sizes. Having the right mix of glassware helps maintain consistency while improving the overall guest experience.

Common glassware for bars includes:

Rocks Glasses

Also called old-fashioned glasses, these are used for spirits served over ice and many classic cocktails. They are a staple in most bar environments.

Highball Glasses

Highball glasses are typically taller and used for mixed drinks that include a larger portion of mixers, such as gin and tonics, rum and cola, or vodka sodas.

Cocktail and Martini Glasses

These glasses are commonly used for shaken or stirred cocktails served without ice. The size and shape can vary depending on the drink menu and presentation style.

Wine Glasses

Bars serving wine should have appropriate glassware for red and white varieties. Proper glass shape helps enhance aroma and presentation while supporting portion control.

Beer Glasses

Different beer styles may require different glass types, such as pint glasses, mugs, or specialty glasses. Choosing durable glassware designed for commercial use helps reduce breakage over time.

Wine Buckets and Beverage Tubs

Wine buckets and beverage tubs are useful for bottle service, chilled wine, and special events. These items also help enhance presentation for customers.

Selecting durable, commercial-grade glassware designed for frequent use can help reduce replacement costs while maintaining a professional appearance.

Bar Tools and Smallwares

Bar tools and smallwares support the daily preparation of drinks and help maintain consistency across staff members. Even simple tools play an important role in portion control, speed, and workflow efficiency.

Essential bar tools include:

Cocktail Shakers

Shakers are used to mix and chill drinks quickly while blending ingredients evenly. Stainless steel models are common in commercial settings because they are durable and easy to clean.

Strainers

Strainers help separate ice and solid ingredients from the finished cocktail when pouring into serving glasses. They are typically used alongside cocktail shakers.

Jiggers and Measuring Tools

Measuring tools help ensure consistent drink recipes and portion control. Maintaining accurate pours not only improves product consistency but also helps control costs.

Pour Spouts

Pour spouts attach to liquor bottles to allow controlled pouring and reduce spills. Some models also include measured pours for additional accuracy.

Bar Spoons and Muddlers

Bar spoons are used for stirring layered or mixed cocktails, while muddlers help crush herbs, fruit, and other ingredients to release flavor.

Bar Mats

Bar mats provide a stable work surface while catching spills and reducing mess during busy service periods. They also help protect countertops from damage.

Having the right tools available allows bartenders to work more efficiently while maintaining drink quality and consistency.

Prep Equipment and Bar Knives

Many bars rely on fresh ingredients such as citrus, herbs, and garnishes to enhance cocktails. Having the proper prep equipment helps improve efficiency while maintaining food safety and presentation standards. Even in bars that do not serve full food menus, basic prep tools are essential for daily operations.

Common prep equipment includes:

Bar Knives

Bar knives are used for slicing fruit, cutting garnishes, and preparing ingredients for cocktails. Choosing durable, easy-to-clean knives designed for commercial use helps maintain consistency and safety.

Cutting Boards

Cutting boards provide a sanitary surface for food preparation and help protect work areas. Color-coded boards may be used in operations that prepare multiple types of ingredients.

Citrus Juicers and Garnish Tools

Manual citrus juicers, peelers, and garnish tools allow staff to prepare fresh ingredients quickly. Fresh juice and garnishes can improve drink quality and presentation.

Prep Containers and Ingredient Storage

Containers help organize garnishes, fruits, and prepared ingredients so they are easily accessible during service. Proper storage also helps maintain freshness and reduce waste.

Having organized prep tools within reach allows bartenders to work efficiently while maintaining a clean and professional workspace.

Storage and Organization Equipment

Organization plays a major role in maintaining efficient bar operations. Proper storage solutions help reduce clutter, improve workflow, and ensure staff can access ingredients and tools quickly during busy service periods.

Common storage and organization equipment includes:

Shelving and Storage Racks

Shelving provides space for storing glassware, supplies, and backup inventory. Adjustable shelving allows flexibility as storage needs change.

Garnish Trays and Ingredient Bins

Garnish trays keep fruits, herbs, and other ingredients organized and accessible during service. Ingredient bins help store items while maintaining sanitation.

Efficient organization helps improve speed of service while reducing unnecessary movement and strain on staff.

Revenue-Boosting Equipment to Consider

Beyond essential equipment, some additional items can help bars expand menus, increase efficiency, and create new revenue opportunities. These upgrades may not be required for every operation but can provide strong returns depending on your concept and customer demand.

Examples of revenue-boosting equipment include:

Frozen Beverage Machines
Frozen cocktail machines allow bars to offer margaritas, daiquiris, and specialty drinks with consistent quality and minimal preparation time. These beverages often support premium pricing and can increase overall drink sales.

Draft Beer Systems
Draft beer systems can reduce packaging costs compared to bottled beer while allowing bars to offer a wider selection. Properly installed systems also improve pouring efficiency and consistency.

Specialty Beverage Equipment
Equipment such as cocktail stations, infusion systems, or specialty drink dispensers can help bars differentiate their menu and create unique offerings.

High-Performance Blenders
Upgrading to high-performance commercial blenders can improve speed and consistency when preparing frozen or blended drinks, especially during busy service periods.

Adding the right specialty equipment can help increase average ticket size while improving customer experience.

Outdoor and Patio Bar Equipment

Bars with outdoor seating or patio service may require additional equipment designed for mobility, durability, and weather resistance. Outdoor beverage service can create additional revenue opportunities, especially during warmer months or special events, but requires careful planning to maintain efficiency.

Outdoor bar equipment may include:

Portable Bars and Beverage Stations

Portable bar units allow staff to serve drinks in outdoor areas without requiring a permanent installation. These units are useful for patios, events, and seasonal service expansions.

Outdoor Refrigeration and Ice Storage

Outdoor-rated refrigeration and ice bins help maintain product quality while reducing the need for staff to travel between indoor and outdoor service areas.

Beverage Tubs and Ice Buckets

Insulated beverage tubs and ice buckets are commonly used for outdoor service, bottle presentations, and self-service events.

Outdoor Furniture and Work Surfaces

Durable tables, prep surfaces, and storage units designed for outdoor use help maintain workflow and organization in patio environments.

Planning outdoor bar service with the right equipment helps maintain consistency while supporting additional revenue during peak seasons.

Planning Considerations Before Buying Bar Equipment

Before purchasing equipment, it’s important to evaluate how your bar will operate on a daily basis. Planning ahead helps prevent costly mistakes and ensures equipment supports your workflow and service style.

Key considerations include:

Menu and Drink Offerings
Your drink menu determines the type of equipment you need. For example, frozen drinks, draft beer, or specialty cocktails may require additional equipment beyond basic setups.

Expected Volume
Understanding peak traffic periods helps determine equipment capacity. High-volume bars may require larger refrigeration units, higher ice production, and more durable equipment.

Available Space and Layout
Space limitations affect equipment selection and placement. Proper layout planning can improve efficiency by reducing staff movement and bottlenecks.

Staff Workflow
Equipment should be positioned to support efficient movement between prep, mixing, and service areas. Poor layout can slow service and increase labor strain.

Utilities and Installation Requirements
Some equipment requires specific electrical, plumbing, or ventilation considerations. Planning for installation needs ahead of time can prevent delays.

Taking time to evaluate these factors helps ensure your equipment supports long-term operations.

Conclusion

Starting or upgrading a bar requires the right combination of equipment to support efficiency, product quality, and customer experience. From refrigeration and ice production to tools, storage, and specialty equipment, each component plays a role in daily service.

Choosing equipment that aligns with your menu, volume, and space needs helps create a bar environment that operates smoothly and supports long-term success. Routine maintenance and proper care also help ensure equipment continues performing reliably over time.

Exploring commercial bar equipment options can help you find solutions that align with your business goals and service needs.

Tags: Buying Guides

Maintenance

How to Clean a Popcorn Machine (Step-by-Step Guide)

Popcorn machines are commonly used in concession stands, theaters, and retail environments where oil, heat, and food debris accumulate quickly. Regular cleaning helps maintain product quality, sanitation, and equipment performance while preventing grease buildup that can lead to smoke or mechanical issues. This guide explains how to clean a commercial popcorn machine safely and effectively. What You’ll Need to Clean a Popcorn Machine Before starting, gather the appropriate supplies: Food-safe kettle cleaner Warm water Soft cloths or microfiber towels Non-abrasive sponge or brush Disposable gloves Bucket or container for cleaning solution Paper towels or drying cloths Always follow manufacturer recommendations for approved cleaning products when available. Step-by-Step: How to Clean a Commercial Popcorn Machine Step 1: Turn Off and Cool the Machine Always unplug the popcorn machine and allow it to cool completely before cleaning. Give the unit at least 30 minutes to be safe. Kettles operate at high temperatures, and cleaning while hot can cause burns or damage components. Step 2: Remove Loose Debris and Old Kernels Empty any remaining popcorn, unpopped kernels, and debris from: The cabinet interior Warming deck Crumb tray Remove the crumb tray and set it aside for cleaning. Step 3: Clean the Kettle The kettle is the most important component to clean because it comes into direct contact with oil and food. General kettle cleaning process: Prepare a cleaning solution according to product instructions. Pour the solution into the kettle. Turn the kettle on briefly to warm the solution (if manufacturer guidelines allow). Allow the solution to sit to loosen grease and carbon buildup. Turn off power and allow the kettle to cool. Carefully dispose of the solution. Wipe the interior and exterior of the kettle with a soft cloth. Repeat if heavy buildup remains. Never immerse the kettle in water unless the manufacturer specifically allows it. “The kettle is the most important part to keep clean because that’s where the popcorn is made. If buildup gets too heavy, it can affect how the kettle tilts, how components move, and even impact electrical parts over time. Keeping that area clean helps both performance and longevity.” Bob Scharer Burkett Service Manager Step 4: Clean the Cabinet and Glass The cabinet collects oil residue and seasoning dust during operation. To clean: Wipe interior surfaces with a warm, damp cloth or approved cleaner. Clean glass panels with a food-safe, ammonia-free glass cleaner to remove grease film. Pay attention to corners and seams where oil residue can accumulate. Avoid abrasive pads that may scratch surfaces. Step 5: Clean the Crumb Tray and Accessories Wash removable components such as: Crumb trays Scoops Kernel trays Doors or removable panels Use warm water and mild detergent, then rinse and dry thoroughly before reinstalling. Step 6: Reassemble and Dry Allow all components to dry completely before reconnecting power. Moisture left inside the machine can affect electrical components or cause corrosion over time. Once dry, reassemble the unit and return it to operation. How to Deep Clean a Greasy Popcorn Kettle In commercial environments, kettles may develop heavy grease or carbon buildup that requires deeper cleaning. Signs a deep cleaning is needed: Smoke during operation Dark residue inside the kettle Burnt odors Uneven heating Visible carbon deposits Deep cleaning typically involves heating a manufacturer-approved cleaning solution in the kettle to loosen buildup. Multiple cleaning cycles may be necessary for heavily used machines. Consistent routine cleaning helps reduce the need for intensive deep cleaning. “Not cleaning the machine frequently enough is usually the biggest problem. When you stay consistent with cleaning, buildup doesn’t get the chance to harden and it’s much easier to maintain.” Bob Scharer Burkett Service Manager How Often Should You Clean a Commercial Popcorn Machine? Cleaning frequency depends on usage volume, but general guidelines include: Daily or After Each Use: Wipe interior surfaces Empty crumb trays Remove debris and oil residue Weekly: Clean cabinet thoroughly Clean kettle exterior Wash removable components As Needed (High-Volume Use): Deep clean kettle to remove carbon buildup Following a consistent cleaning schedule helps prevent grease accumulation and keeps equipment operating efficiently. Popcorn Machine Cleaning Safety Tips Because popcorn machines involve heat and electrical components, safety is important during cleaning. Best practices include: Always unplug the machine before cleaning Allow sufficient cooling time Avoid abrasive scrubbers that may damage surfaces Do not use excessive water near electrical components Wear gloves when handling cleaning solutions Follow manufacturer cleaning instructions Proper safety precautions protect both operators and equipment. Common Popcorn Machine Cleaning Mistakes to Avoid Operators sometimes encounter issues due to improper cleaning methods. Common mistakes include: Cleaning the kettle while it is still hot Using abrasive pads or steel wool Skipping regular cleaning intervals Using harsh household chemicals Not drying components completely before reassembly Allowing heavy grease buildup before cleaning Avoiding these mistakes can help extend equipment life and maintain consistent performance. Maintenance Tips to Extend Equipment Life In addition to cleaning, simple maintenance habits help keep popcorn machines running reliably. Helpful practices include: Inspect power cords and connections regularly Keep ventilation areas clear of debris Monitor kettle heating performance Address unusual noises or odors early Follow manufacturer maintenance recommendations Routine care helps prevent unexpected downtime and supports long-term equipment performance. Why Cleaning Your Popcorn Machine Is Important Commercial popcorn machines are exposed to oil residue, seasoning dust, and carbon buildup during normal use. Over time, this accumulation can impact both food quality and equipment performance. Regular cleaning helps: Maintain fresh flavor and product quality Support food safety and sanitation standards Prevent grease and carbon buildup inside the kettle Reduce smoke and unpleasant odors during operation Extend equipment lifespan Keep machines looking clean for customers In high-traffic environments, neglecting routine cleaning can quickly lead to performance issues or costly repairs. A Clean Machine Means Better Popcorn Cleaning a commercial popcorn machine is an important part of maintaining food quality, sanitation, and equipment reliability. By following a consistent cleaning routine and addressing grease buildup early, operators can keep machines performing efficiently while extending their lifespan. Whether used in concession environments, entertainment venues, or retail settings, proper cleaning and maintenance help ensure every batch of popcorn is fresh, safe, and consistent.

Apr 17, 2026

Buying Guides

Outdoor Patio Seating Guide for Bars and Restaurants

Outdoor seating has become an important part of many bars and restaurants, offering additional guest space while creating a relaxed and inviting atmosphere. Whether you are expanding your current footprint or designing a patio for the first time, the right combination of furniture, layout, and comfort features plays a major role in how successful the space will be. Unlike indoor dining areas, outdoor patios must account for weather exposure, durability, traffic flow, and guest comfort in open environments. Choosing commercial-grade furniture and planning the layout carefully helps ensure your patio remains functional, comfortable, and visually appealing throughout the season. This guide outlines key considerations for designing outdoor seating areas for bars and restaurants, including furniture selection, layout planning, and equipment that can enhance the overall guest experience. Planning Your Outdoor Patio Space Before selecting furniture, it is important to evaluate how the patio will function within your overall service environment. A well-planned layout helps staff move efficiently while creating a comfortable experience for guests. Key planning considerations include: Available Space and Capacity Measure the usable area and determine how many guests you want to accommodate. Consider walking paths, service stations, and clearance between tables to avoid overcrowding. Traffic Flow Servers should be able to move easily between indoor and outdoor areas without obstacles. Clear pathways reduce delays and improve safety during busy service periods. Accessibility Ensure seating arrangements allow for accessibility compliance and comfortable movement for all guests. Shade and Weather Exposure Sun exposure, wind direction, and weather conditions influence furniture placement and comfort features. Planning for shade and protection early prevents adjustments later. Utilities and Service Needs If you plan to offer outdoor beverage service, heaters, or lighting, consider electrical access and equipment placement during the planning phase. Taking time to evaluate these factors helps create an outdoor space that supports both operational efficiency and guest satisfaction. Choosing Commercial Patio Furniture Furniture is the foundation of any outdoor seating area. Bars and restaurants require furniture designed specifically for commercial environments, where durability, stability, and ease of maintenance are essential. Commercial patio furniture is typically constructed from materials that resist moisture, UV exposure, and temperature changes while maintaining structural integrity under frequent use. Investing in quality pieces helps reduce replacement costs and ensures a consistent appearance over time. When selecting furniture, operators often consider: Durability and weather resistance Ease of cleaning and maintenance Comfort for extended seating periods Weight and stability in outdoor conditions Storage flexibility during off-season months Overall aesthetic that matches the brand or concept Consistency in furniture quality can have a bigger impact on guest experience than many operators expect. Commercial-grade patio furniture that is durable, easy to clean, and designed for outdoor conditions helps maintain both appearance and operational efficiency throughout the season. Ingrid Gardner, CFSP Outdoor Patio Chairs and Seating Options Seating plays a central role in guest comfort and overall patio functionality. The type of chairs you select should align with your service style, space limitations, and expected traffic volume. Common seating options include: Dining Chairs Standard outdoor dining chairs are ideal for table service environments and can be arranged in various layouts depending on your capacity needs. Stackable Chairs Stackable seating provides flexibility for operators who need to store furniture during weather changes or seasonal transitions. These chairs are also useful for event spaces or patios with variable layouts. Lightweight vs. Heavy Frames Lighter chairs are easier for staff to move and rearrange, while heavier frames may offer additional stability in windy environments. The right balance depends on your location and usage patterns. Bar-Height Seating and Outdoor Bar Stools Bar-height seating can add variety to your patio layout while creating a more social and casual atmosphere. High-top tables and stools are especially popular in bar environments, breweries, and rooftop patios where guests may gather for drinks rather than full meals. Bar stools designed for outdoor use typically feature weather-resistant materials and reinforced frames to withstand frequent movement and exposure. Selecting stools with footrests and supportive seating surfaces can improve comfort during longer visits. Operators often incorporate bar-height seating: Along railings or perimeter edges Near outdoor beverage stations or bars In lounge-style sections for social gatherings To maximize seating capacity in smaller areas Outdoor Tables and Table Tops Tables serve as the functional centerpiece of patio dining areas. Selecting the right size, shape, and materials helps ensure durability while supporting efficient service. Common considerations include: Table Size and Configuration Two-top, four-top, and communal tables allow flexibility depending on your guest mix and service style. Table Materials Commercial outdoor tables are often constructed from metal, resin, laminate, or composite materials designed to withstand weather exposure. Each material offers different advantages depending on your environment, budget, and maintenance preferences. Metal (Steel or Aluminum) Metal tables provide strong structural support and are widely used in commercial settings for their stability and long service life. Powder-coated or treated finishes help protect against corrosion and outdoor conditions. Heavier metal tables can offer improved stability in windy environments, though they may be more difficult for staff to move compared to lighter materials. Resin and Polymer Materials Resin and molded polymer tables resist moisture, stains, and fading while requiring minimal upkeep. These materials are often cost-effective and perform well in high-traffic environments. However, some resin products may show cosmetic wear over time with heavy commercial use compared to metal or laminate surfaces. Replaceable Table Tops Some systems allow table tops to be replaced independently from bases, extending the lifespan of your investment while allowing design updates over time. Lounge Seating and Outdoor Chaise Options Some patios benefit from more relaxed seating areas that encourage guests to stay longer and create a different atmosphere from traditional dining sections. Lounge-style furniture can be especially effective for rooftop bars, poolside service, breweries, or cocktail-focused concepts. Outdoor chaise lounges and casual seating areas allow operators to create designated spaces for guests who may not be ordering full meals but still contribute to beverage sales and overall traffic. Lounge seating works well for: Rooftop or elevated patio environments Poolside or resort-style service areas Cocktail and social gathering zones Waiting or overflow seating during busy periods Durable construction and weather-resistant materials are especially important for lounge furniture since these pieces are often exposed to the sun for extended periods. Many bars and restaurants look for features such as UV-resistant construction, reinforced commercial-grade resin frames, or durable weather-resistant resin materials that help resist fading, cracking, and moisture damage while holding up to frequent outdoor use. Shade Solutions: Umbrellas and Coverage Providing shade is one of the most important factors for guest comfort in outdoor dining environments. Direct sunlight can quickly reduce how long customers are willing to remain seated, especially during warmer months. Umbrellas offer a flexible and cost-effective way to improve comfort without permanent construction. Commercial-grade umbrellas are designed to withstand wind exposure, frequent repositioning, and extended outdoor use. Key considerations when selecting umbrellas include: Coverage area relative to table size Stability and base weight Ease of opening and closing mechanisms Wind resistance and durability UV protection for guests Strategic placement of umbrellas can also help define seating zones and improve the visual appeal of the patio. Extending the Season with Patio Heaters Outdoor dining does not have to end when temperatures drop. Patio heaters allow bars and restaurants to extend seating use into cooler seasons, increasing revenue opportunities and maximizing the value of outdoor space. Heaters are especially useful for: Early spring and late fall service Evening dining when temperatures decline Regions with variable seasonal weather Rooftop or open-air environments Commercial patio heaters are designed to provide consistent heat output across seating areas while maintaining safety and durability in outdoor conditions. 6 Layout Tips for Your Restaurant Patio A well-designed patio supports both guest comfort and staff efficiency. Poor layouts can create bottlenecks, slow service, and increase strain on employees during busy periods. Helpful layout strategies include: Maintain clear walking paths between tables Position service stations near high-traffic seating areas Allow enough space for chairs to move without blocking aisles Separate dining and lounge zones when possible Place bar-height seating along edges to maximize capacity Keep entrances and exits unobstructed Thoughtful furniture placement improves workflow while creating a more comfortable experience for guests. When planning an outdoor patio, think about how servers will move between indoor and outdoor service areas during peak hours. Clear pathways, efficient table spacing, and accessible service points help reduce congestion and improve service speed. Ingrid Gardner, CFSP Durability and Maintenance Considerations Outdoor furniture experiences more wear than indoor seating due to weather exposure, movement, and environmental conditions. Choosing commercial-grade materials helps reduce maintenance needs and extend product lifespan. Routine care also plays a role in maintaining appearance and performance. Simple maintenance practices include: Cleaning surfaces regularly to remove dirt and debris Storing or covering furniture during severe weather Inspecting hardware and connections periodically Drying cushions and surfaces after rain exposure Stacking or storing furniture during off-season months Like any commercial equipment, proper maintenance helps ensure long-term reliability and consistent appearance. Creating an Outdoor Patio That Works for Your Business Outdoor patios provide bars and restaurants with valuable opportunities to expand seating capacity and enhance the guest experience. Selecting durable furniture, planning efficient layouts, and incorporating comfort features such as shade and heating can help operators create inviting outdoor environments that support both service efficiency and customer satisfaction. Whether you are building a new patio or upgrading an existing space, choosing commercial-grade furniture designed for outdoor use helps ensure long-term performance and flexibility. Exploring available patio furniture options can help you find solutions that align with your space, concept, and operational needs.

Apr 10, 2026

Learn who NSF International are and what NSF certification means.

Operations and Efficiency Tips

So What Exactly is NSF International?

Why You See “NSF Certified” Everywhere in Commercial Kitchens If you’ve ever shopped for commercial kitchen equipment, you’ve likely noticed the letters NSF showing up on ice machines, prep tables, shelving, sinks, and even smallwares. For many operators, it’s something they’ve been told to look for, especially when food safety and sanitation are top priorities. But what does NSF actually mean? Let's find out. At a Glance: What NSF Certification Means NSF = National Sanitation Foundation - An independent organization that sets sanitation and safety standards for commercial foodservice equipment. NSF certification focuses on sanitation, not performance - It evaluates materials, construction, and cleanability — not cooking power or speed. NSF-certified equipment is easier to clean and sanitize - Designs reduce crevices, seams, and areas where bacteria can hide. Often required by health departments - Many inspectors expect NSF-listed equipment in commercial kitchens. Applies to more than just big equipment - Refrigeration, prep tables, sinks, shelving, and even smallwares can be NSF certified. It’s a baseline standard, not a premium upgrade - NSF certification helps eliminate guesswork when choosing compliant equipment. What Does NSF Stand For? NSF stands for the National Sanitation Foundation. NSF International grants NSF certifications. The name reflects NSF International's original focus: improving sanitation and public health through clear, measurable standards. When you see a product labeled as NSF certified, it means that the equipment has been evaluated against specific sanitation and safety criteria. These certified products are designed to support clean and safe food handling in commercial environments. Note: It’s also worth clearing up a common point of confusion. This NSF is not the same as the National Science Foundation (NSF), a U.S. government agency that funds scientific research. Who is NSF International? NSF International, a nonprofit entity, is dedicated to creating standards and certifying products, all to safeguard public health. Within the foodservice sector, their efforts center on verifying that equipment complies with sanitation and safety standards tailored for commercial use. NSF International has been operating since 1944. They were originally founded as the National Sanitation Foundation(NSF), but have since expanded internationally. Today, they work with manufacturers, regulators, and industry professionals worldwide. This long-standing role and consistent oversight are why NSF is widely recognized and trusted throughout the foodservice industry. NSF doesn't produce or sell equipment, nor does it endorse any particular brand. They function as an impartial third party, assessing products against predefined sanitation benchmarks. Manufacturers present their equipment for evaluation, and only those that satisfy NSF’s criteria earn certification. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us What Does NSF Certification Mean in Foodservice? In foodservice, NSF certification sets a consistent sanitation baseline for commercial kitchen equipment. Rather than focusing on performance or features, NSF standards look at how equipment is built. That means the materials used, the type of surface finishes, and the overall construction. The goal is to reduce areas where food residue, moisture, or bacteria can collect. For operators and buyers, NSF certification helps simplify equipment selection by providing a recognized standard across foodservice products. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us How Does Equipment Earn the NSF Label? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. What Product Types Are NSF Certified? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. Commercial Refrigeration Refrigerators Freezers Merchandisers Undercounter Units Food Prep Equipment Prep Tables Cutting Boards Mixers Slicers Stainless Steel Equipment Sinks Work Tables Commercial Shelving Kitchen Racks Smallwares & Food Storage Food Pans Food Containers Storage Lids Kitchen Utensils Why NSF Matters in Commercial Kitchens At the end of the day, the NSF certification is about trust. It gives owners, managers, and buyers confidence that their restaurant equipment meets sanitation standards. It’s important to note that NSF certification isn’t a premium feature or an upgrade; it’s a foundation. Many commercial kitchens rely on NSF-listed equipment simply because it aligns with common sanitation standards and removes guesswork when selecting equipment. At Burkett, we work with foodservice operators every day to help them choose equipment that fits their kitchen, their menu, and their operational needs. Whether you’re replacing a single piece of equipment or planning an entire kitchen, our team is here to help you make confident decisions. FAQs What does NSF certified mean? NSF certified means a product has been evaluated to meet sanitation and safety standards for commercial use. In foodservice, this typically focuses on food-safe materials, cleanable surfaces, and construction designed to support proper sanitation. Is NSF certification required for foodservice equipment? NSF certification is not a federal law, but it is commonly required or strongly preferred by local and state health departments for commercial foodservice equipment. Many health codes reference NSF standards (or equivalent) when evaluating equipment sanitation and cleanability. Always check with your local health authority, as enforcement and requirements can vary by jurisdiction. Does NSF certification apply to smallwares? Not all smallwares are required to be NSF certified. However, smallwares used for food contact, food storage, or food preparation—such as food pans, containers, lids, and utensils—are often expected to meet NSF standards in commercial kitchens. Health inspectors typically look for NSF certification or an equivalent sanitation standard on these items. Is NSF the same as UL certification? No. NSF focuses on sanitation and food safety standards, while UL primarily evaluates electrical safety and fire risk. Some products may carry both certifications, depending on their use and design. Does NSF certification expire? NSF certification is not a one-time approval. Certified products are subject to ongoing requirements to help ensure they continue meeting NSF standards over time. Can used equipment be NSF certified? Used equipment may still carry NSF certification if it was originally manufactured and certified to NSF standards, since certification applies to the product’s design and construction—not its age. That said, condition still matters. At Burkett, our experienced technicians thoroughly inspect used equipment to ensure it remains cleanable, functional, and suitable for commercial kitchen use before it’s offered for sale. Does NSF International offer classes to train my employees? Yes. NSF offers numerous training and educational classes such as Food Equipment Sanitation Certification and Kitchen Products Certification. If you have over 6 people who need to be trained, NSF provides cost-effective onsite training. They also offer customized programs. For more information, contact NSF directly: [email protected]

Mar 19, 2026