Commercial buyers usually start from bottle count, but bottle count is the least important decision. A cabinet that holds 120 bottles badly is worse than one that holds 60 bottles well, because service staff need to reach every bottle without disturbing the rest of the rack.
The second decision is zone layout. Single-zone cabinets suit restaurants with one dominant wine list; dual-zone cabinets are essential wherever white and sparkling are served alongside red. Ask how often the two groups are restocked — if the answer differs, you need two zones.
Cooling type follows from the room. Fan-assisted compressor cabinets recover temperature fastest after the door opens, which matters in a busy bar. Split systems are the only sensible option for walk-in rooms because they remove the heat and noise from the cellar itself.
Finally, choose the door glass deliberately. Double-glazed Low-E glass reduces condensation and UV damage but hides the interior slightly in bright rooms. Single-glazed glass reads better in dim hotel lobbies where lighting is controlled and the display is the point.