In modern life, ice maker machines have become indispensable equipment in many venues, relying on them to meet their ice needs. When choosing an ice machine, a key rule of thumb is to pick one that produces a certain percentage more ice than your daily demand, especially when factoring in demand on the busiest days. For example, in a restaurant, if the kitchen runs out of ice, waiting for the ice machine to make more—or worse, for staff to bring back bags of ice, can seriously hurt the restaurant’s operations. Customers might grow dissatisfied with their drinks, which in turn harms their overall dining experience and leads to lower foot traffic. That’s why anticipating and meeting peak ice demand ahead of time is crucial for keeping business running smoothly.

For restaurants, accurately estimating kitchen ice demand is crucial. Generally, a restaurant can budget for an average of 1.5 pounds of ice per customer, but this number can fluctuate based on several factors. If the restaurant’s bar serves a high volume of frozen or mixed drinks, the average ice requirement per customer may jump to around 3 pounds, as these drinks often need more ice to stay cold and preserve their flavor. Additionally, if a restaurant uses a self-service beverage model, customers may ask for refills more frequently or even take drinks to go; in this case, plan for 2 to 3 pounds of ice per customer. On the flip side, if a restaurant primarily serves drinks that don’t need frequent refills, estimate ice per customer based on the average size of the ordered drink—then halve that amount.

Bars are some of the biggest ice users out there, ice is essential for both making and storing drinks. Small to medium-sized bars typically need around 360 to 1,000 pounds of ice per day, while larger, high-volume bars may require upwards of 2,200 to 5,400 pounds. When picking an ice machine, bars should factor in not just ice production capacity, but also ice shape. Square ice cubes are a go-to for bartenders because they look great, keep drinks cold longer, and don’t melt as fast.

Ice is a must-have when hosting events of any kind, and event centers are no exception. Whether it’s a large banquet, wedding, corporate conference, or trade show, you’ll need plenty of ice to make drinks, keep food fresh, and keep the space comfortable. When estimating ice needs for an event center, factor in the event’s size, number of attendees, and type. For example, a big outdoor music festival with a huge crowd and potentially hot weather, will go through a ton of ice to keep drinks cold. Generally, event centers can budget for 1 to 2 pounds of ice per attendee. What’s more, you’ll want to account for the specific needs of multiple beverage dispensers, food stands, and VIP areas. Event duration matters too: for longer events, you’ll need to plan for ice refills and proper storage.

Grocery and convenience stores mainly use ice to keep drinks cold, preserve fresh food, and make simple cold beverages. They may also use ice to keep fresh produce fresh—for example, it’s common to place ice in seafood, meat, and produce sections to lower temperatures and extend food shelf life. For these uses, you can estimate ice needs based on the type, quantity, and storage time of the food. On average, you’ll need about 35 pounds of ice per cubic foot of display space. Plus, some grocers and convenience stores offer homemade cold drinks like smoothies or shaved ice, these call for extra ice, so that needs to be factored in too.

Ice needs vary by venue. When choosing an ice maker, it’s key to fully assess your specific ice usage to make sure the machine fits your needs. You’ll also want to factor in the machine’s brand, quality, energy efficiency, and maintenance costs—opt for one that’s cost-effective, stable, and reliable to keep operations running smoothly. Coolake Ice Company specializes in cubed ice production, with years of industry expertise under its belt. We’ve developed commercial ice machines tailored to different venue types, making us a top choice for any business.