The average number of people you serve a day plus your kitchen’s daily usage will give you an idea of how much ice you need in a 24 hour period. Also don’t forget to account for the bar’s ice requirements and any other miscellaneous needs. Making sure your business always has ice at its disposal requires a careful consideration of storage space and production capacity.

An ice machine bin that’s too large will result in a lot of melted ice, costing you money. But too small of an ice bin means you’ll run out at peak operating hours, costing you customers. The key is to strike a fine balance between ice production and storage.

The most important thing to remember is that it’s cheaper to store ice than to make it. In other words, a larger ice bin that leaves you with some leftover ice after peak demand is more efficient than an ice machine that must produce 24/7 to keep up.

Also take into account the future growth of your business when deciding which commercial ice machine to buy. A good ice machine, if properly maintained, should last at least 10 years, and in that time hopefully your business will grow as well. It’s usually a good idea to add 10% - 20% to your peak capacity needs to accommodate future growth. Some ice machines also come with stackable bins that allow you to add storage space as your demand for ice grows, adding more flexibility.