If you live in North America you’ve undoubtedly become accustom to having ice in most, if not all, of your beverages. Nobody wants to drink hot tea, or any other hot beverage for that matter, when it’s reaching 100 degrees Fahrenheit outside! A cold glass of just about anything on a blistering summer day is what patrons expect when they enter a bar or restaurant. That being said, it’s important to know how much ice your foodservice establishment should have on hand. Below is an Ice Usage Guide from Hoshizaki America’s website that will give you a better idea of your ice needs:
Restaurant: 2 lbs. per person Cocktails: 3 lbs. per seat Water Glass: 4 oz. per 10 oz. glass Salad Bar: 30 lbs. per cubic foot Quick Service: 5 oz. per 7-12 oz. cup 8 oz. per 12-16 oz. cup 12 oz. per 16-24 oz. cup
Buying the right ice maker for your bar or restaurant doesn’t have to be frustrating. Of course, you don’t want to choose an ice maker that’s too small; but most places won’t require 1000 pounds of ice each day either. Hoshizaki America’s Ice Usage Guide makes it easy to select the right commercial ice machine for your application.