How much ice capacity do I need for a small venue?

As a practical starting point, estimate 0.5–1.0 kg of ice per customer per day for cafés and casual food, and 1.0–2.0 kg per customer per day for cocktail-led bars or venues serving lots of iced drinks.

Then pressure-test it against your busiest 2–3 hours: if you routinely do 60–100 iced drinks in a rush, plan for a compact ice maker that can comfortably replenish while its bin is being emptied. If you are regularly running out, it is usually better to step up in daily output (or add a dedicated storage bin or second unit) than to rely on emergency bagged ice.

Read the full guide: Unifrost Compact Ice Makers: A Comprehensive Guide.