[waterfool]

I am starting a new pub, and have some questions that I need to flesh out for the business plan and spreads. This will be a buildout, not an existing space.

Details:
20 to 30 beers on tap
Tap 'wall' directly next to walk-in cooler to keep the lines and such short, and act as a back-bar.
12 to 15 wines on a pressure draw system
Specialty beers by bottle.

What would a base cooling / service system go for?

Thanks