If you offer a beverage system where customers can self-serve or refill on their own, the estimate jumps from the standard 1.5 lbs to 3 lbs of ice per customer as they are more inclined to get refills in this setting.

If you would like a consultation on how to best outfit your space with the appropriate model and size ice machines contact us today!

Important Note: It is a standard recommendation to add about 20% onto your base calculation to account for future growth or unexpectedly high demand days/hours.

Because there will be far fewer refills in a drive-through or convenience store, you should calculate the estimate based on the sizes of drinks sold, rather than just the number of customers. For 7-10 oz cups, estimate 5 oz of ice; 12-16 oz cups, estimate 8 oz of ice, and 18-24 oz cups, estimate about 12 oz of ice per drink sold.

The appropriate restaurant equipment can make all the difference to your business. It’s important to have the right tools to ensure your operation runs smoothly and your customers get the service they deserve.Chefs’ Toys has everything your kitchen needs, including food storage solutions, dinnerware, cleaning supplies, and high-grade commercial restaurant equipment.

Restaurant equipment is the key to Chefs' Toys enduring success. Whether you're furnishing your restaurant kitchen from scratch, remodeling your kitchen, or shifting strategies to accommodate an evolving menu, the secret to lasting productivity is heavy-duty, reliable commercial restaurant equipment. Minimizing maintenance and selecting equipment geared toward your menu offerings will increase your kitchen productivity and boost your bottom line. Take the hassle out of the kitchen with our top-of-the-line units. From heavy hitters like refrigeration equipment and reach-in refrigerators to specialty equipment like chip warmers, you can find the perfect fit for your operation at Chefs' Toys.

Use this Formula: [ (# of 7-10 ounce drinks sold per day x 0.3) + (# of 12-16 ounce drinks sold per day x 0.5) + (# of 18-24 ounce drinks sold per day x 0.75) x 1.20 ] = Daily Ice Demand

This includes all of the glasses used during meals in your restaurant. Most establishments need different commercial beverage equipment for water, wine, beer, coffee, and any other unique beverage you might serve. This category also includes items like pitchers and decanters.

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Since there are more purposes for ice in a hospital setting than just for drinks or food, the best way to calculate the amount of ice you will need daily, is about 10 lbs of ice per patient bed. This accounts for drinks at 3 meals along with ice used for medical purposes.

If you're running a coffee shop, you’ll need coffee equipment ranging from single-cup brewers to urns that hold 100 cups. If you have a bar, we have a range of different commercial bar and beverage supplies.

Although this guide is a good place to start, it is also important to remember that one, single ice machine may not accomodate all of the needs of your restaurant even if it has the proper daily output. Relying on one ice maker to produce the ice for an entire restaurant and/or bar can lead to service inefficiencies and vulnerability should the ice machine ever breakdown. Depending on your business you may want to consider various models and production capacities for the different areas of your restaurant.

For bars that serve more than just beer or wine with offerings of mixed drinks, cocktails, or frozen drinks that are popular, the estimate is 3 lbs of ice per patron.

When shopping for an ice maker, you may start to notice that most manufacturers will specify the daily ice production capacity in the equipment details. By estimating your daily ice production demands, you’ll be able to more easily match your needs with the appropriate size ice maker and bin.

Commercial cooking typically uses large-scale items such as commercial ovens, grills, and deep fryers. Most restaurants also require a stovetop with multiple burners.

This is the equipment used during the meals, such as knives, forks, and spoons. It also includes serving utensils, such as salad tongs and serving spoons.

For a full-service restaurant the industry rule of thumb is about 1.5 lbs of ice per customer per day. Of course, this will vary to certain degrees depending on the type of restaurant or business you are operating.

If your hotel offers ice buckets in each room, typically you will need to install an ice maker on each floor or every other floor. In this situation you should allow for 5 lbs of ice per day per room.

Choosing the right commercial dining equipment helps create an inviting and functional space for your guests. It’s typically divided into three categories:

Your cooking area also needs adequate storage for all your supplies. Our food holding and warming units will help you have a well-organized kitchen so you can work more efficiently and avoid potential accidents.

Of course, the specific cooking equipment you'll need depends on the type of cuisine you serve. We offer you a variety of products geared to your specific needs.

You'll find items such as plates, bowls, and serving platters here. This category also includes salt and pepper shakers, creamers, and sugar containers.

You also need ample commercial workstations with sturdy tables. We offer heavy-duty workspaces fitted with state-of-the-art sinks and faucets.

Several types of commercial restaurant equipment are essential for every kitchen, regardless of the kind of cuisine you serve. These include a commercial-level stove, fridge and freezer, and dishwasher. Other useful pieces include an ice machine, a food processor, a deep fryer, and concessions equipment and tools.

For event venues it is recommended to increase the storage capacity of the bin vs only the production capacity of the ice maker.  A bin with storage capacity greater than the daily output enables ice production for the event to begin earlier. This way ice can be stored leading up to the event and will be readily available during the high demand hours of the event. For this calculation, estimate 2 lbs of ice per attendee.

Other large restaurant equipment items like charbroilers, deep fryers, griddles, grills, commercial ice machines, and ovens are also available.

There’s a lot to consider when outfitting a commercial kitchen. However, with a bit of planning and help from Chefs’ Toys, you can ensure your kitchen has everything it needs to run effectively. Call now to get advice on the right commercial equipment for your restaurant.

*Note: If you regularly hold back-to-back events, you will need to account for the replenishment time between events within a 24 hour time frame (so consider the bin size AND daily ice capacity).

In addition to the previously mentioned items, you might need a few other pieces of equipment, depending on the style and setup of your individual business.

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