Example: a diner may serve 150 breakfast, 200 lunch, and 100 dinner meals daily. As the diner serves 450 customers a day, production should be 450 customers at 1.5 lbs of ice each, plus 20%, or 810 lbs of production. Breakfast and lunch are peak periods, and there are 350 meals served in this narrow window. There should be enough ice stored in the bin from the previous evening to support both meals. 350 customers at 1.5 lbs. of ice each, plus 20% suggests a bin that stores at least 630 lbs. of ice.
Estimated Daily Usage: | |
Restaurant: | 1.5 lbs. per person |
Cocktail: | 3.0 lbs. per person |
Cafeteria: | 1 lb. per person |
Convenience/Soda Fountain: | 5 oz. per 7-10 oz. drink 8 oz. per 12-16 oz. drink 12 oz. per 18-24 oz. drink 16 oz. per 32 oz. drink |
Salad bar or iced displays: | 40 lbs. per cubic foot of display |
Lodging/Guest Ice: | 5 lbs. per room |
Healthcare/Patient Ice: | 8 lbs. per bed |