WEIMI · Venue-managed beverage dispensing
Emerald Four-Position Draft Beverage Kiosk
Explore a screen-led hospitality service concept with four visible dispensing positions and emerald, copper and ice-themed artwork.
Request a project quotation ↗Equipment, configuration and branding reviewed around your project.
The equipment decision
Treat the menu as part of the dispensing scope
Decide which beverages are supplied at each position and what the user selects. Confirm whether the proposed controls support the requested portion and charging rules. Artwork suggesting cold drinks does not establish a storage or serving temperature.
The equipment decision
Review the back-of-house connection
Supply the venue plan and intended container arrangement. Agree fluid connections, utilities, cleaning access and any chilling equipment in the specification. The footprint shown at the front is not a complete installation envelope.
A question about this configuration
How is this different from the black-and-gold station?
Read the configuration clarification
The references use different exterior and interface treatments. Technical differences, if any, must be established by the selected drawings and equipment scope rather than invented from their colours.
The equipment decision
Test a completed service and its exceptions
Observe authorisation where required, selection, dispense and the response to supply shortage or interrupted service. Define operator help and venue responsibilities. Use actual trial results rather than inferring performance from the four-flavour title.
From equipment idea to quotation
Prepare the brief for venue-managed beverage dispensing
Use these inputs to request a reviewable proposal. They help connect the selected retail products or service with a specific machine, installation and operating scope.
- PROJECT INPUT 01
- Actual beverages and supply connections
- PROJECT INPUT 02
- Chilling and serving-control scope
- PROJECT INPUT 03
- Destination eligibility and payment workflow
- PROJECT INPUT 04
- Cleaning, utilities and venue support
Confirm the final machine dimensions, capacity or service configuration, electrical requirements and any required storage controls on the supplied drawing and written specification. Reference artwork and stocked product illustrations do not replace those documents.
Evidence before ordering
Approve the fluid system and completed serving
Identify the intended beverages, containers or kegs, line connections and cleaning requirements. Agree the actual chilling and serving-control scope with the technical proposal. Demonstrate a completed authorised service, supply shortage and interrupted dispense using the selected system. Four visible taps do not establish independent cooling, automatic portion accuracy or universal beverage compatibility.
The operating case
Keep venue oversight in the operating case
Define local service eligibility, operator attendance and customer help for the actual location. Assign supply changes, cleaning and inspection to trained personnel under the agreed plan. Review waste, service effort and downtime alongside completed servings. The quotation should identify supplied fluid hardware, controls, utilities and support without relying on cold-themed graphics or an assumed transaction workflow.
Your project, next
Discuss your venue-managed beverage dispensing project
Send the installation country, site type and intended quantity, together with actual beverages and supply connections and sample photographs. We can use that brief to discuss the machine configuration, acceptance trial and quotation scope.
Enquire about this equipment ↗