The right machine.
For your kind of day.

How many drinks, and when?

Twenty drinks through a morning create a different demand from twenty orders at once. Tell us typical use, your busiest period and whether the station serves staff, customers or both. We assess serving speed and refill needs for the supported configuration.

What will people choose?

Espresso, milk-based favourites and hot chocolate place different demands on the setup. The chosen machine, milk system and drink sizes determine the final menu. Confirm ingredients and dietary requirements with us.

Will the whole station fit?

Machine dimensions alone are not the full footprint. Include the cabinet, milk storage or refrigeration, supplies, clearances, waste and space to collect drinks. Check doors and the installation route too.

• Share available width, depth and height.
• Identify water, power and access for servicing.
• Consider customer movement and queue space.
• Allow for the daily refill and cleaning routine.

What about water, power and milk?

We check the chosen model’s electrical, water and filtration requirements. Fresh-milk configurations also need the appropriate storage, refrigeration and cleaning routine. The site assessment confirms any preparation work.

Who will handle daily care?

Choose someone to refill, empty waste, run the cleaning cycle and keep the serving area tidy. We provide equipment-specific guidance and handle agreed maintenance and servicing.

Which agreement fits the purpose?

A machine accepting payment does not decide the agreement. High-volume hire can support selling coffee or complimentary refreshments; shared-revenue and hosted coffee use customer payments through Nayax with different costs and venue income.