Ice machines are the heart of every busy dining room in the Dallas-Fort Worth area. But if your bartender opens the bin to scoop some ice and finds meltwater, guest experience takes an immediate hit. That translates into real dollars, even if it’s subtle.
Although most businesses consider an ice machine installed as just another appliance, you quickly learn these machines are often the single point of failure during high-volume operations. Without back-up, production depends solely on your electrical circuit and available water pressure.
Ice Machine vs Ice Delivery
Deciding whether to produce your own ice with a commercial ice machine versus relying solely on ice delivery services comes down to initial costs vs operational expenses.
Purchasing a commercial ice machine is a sizable capital expense that can range from $2,500 to $10,000+ for higher-volume models. After installation, all costs of operation and maintenance fall entirely on the business owner. Often referred to as “total cost of ownership,” this includes water and electricity charges — along with those unexpected repair bills.
Scheduled ice delivery is an operational cost you can easily calculate into your monthly budget. Instead of troubleshooting electrical components, managers can confidently predict the exact amount of ice they’ll use each week. This allows restaurants and bars in Dallas-Fort Worth to rely on ice deliveries for seasonal fluctuations or special events where their ice machine can’t keep up.
Partnering with an ice supplier also gives you access to enough storage space to keep your dreams cool! We have over 1,000 tons of ice storage capacity, so you’ll never run out based on the size of your kitchen.
Production Challenges
There are plenty of inherent challenges to keeping a machine on-site. Ice-producing refrigeration units just simply don’t like the high-volume environment of bars and restaurants in Dallas-Fort Worth. Hot summer temperatures can regularly exceed 100°F, which happens to be the minimum temperature for most units to operate efficiently.
Repair Needs
Broken water filters, compressor failure, and control board issues are all common problems and can range up to $2,000 for repair.
Slowed Production
Restricted water pressure and lack of airflow can cause your ice machine to produce noticeably less right when you need it most.
Health Concerns
Ice machines leak “gunk” or minerals that quickly build up inside the machine. Preventative maintenance requires the machine to be professionally sanitized at least twice a year to eliminate mold and bacteria.
Production Costs
Older machines tend to use excess water and electricity compared to the newer, high-efficiency machines that we use to store and transport ice.
Ice machines may seem like a convenient way to have ice on-demand, but when they break down, you’ll pay in more ways than one. If you don’t have a backup ice machine, you’ll usually pay extra for emergency service or send an employee to the store to purchase bagged ice at an inflated cost. The loss of labor and capital during these emergencies can add up quickly.
How Much Ice Should a Restaurant Have?
The first step to avoiding ice shortages is calculating how much ice you should expect to use each day. On average, full-service restaurants go through about 1.5 lbs of ice per guest. Other factors include what type of service your establishment offers and where your business is located.
Climate also plays into how much ice your restaurant will need. A restaurant that’s located in its own stand-alone building absorbs more direct sunlight than one in a hotel or commercial plaza. Hotels typically have higher ice usage due to guests filling up their own ice buckets or coolers when they check in. It’s not uncommon for hotel rooms to use an additional 2-3 lbs of ice per room in addition to the restaurant’s needs. If your restaurant is located inside another property, you may also experience lower water pressure. Many times this can cause your ice machine to go into “insufficient production” mode.
How Much Ice Do I Need?
The amount of ice your business needs depends on the type of establishment and customer volume. A common guideline is to estimate the daily usage based on the following averages:
- Full-Service Restaurant: +1.5 lbs per customer per day
- Cocktail Bar: +3 lbs per customer per day
- Self-Service Station: +3 lbs per customer per day
- Hotel (per room): +5 lbs per customer per day
A good rule of thumb to avoid running out of ice during busy periods is to add 20% to your ice calculations. This can help accommodate peak demand, seasonal increases, and hotter climates like the Texas summers.
How to Avoid Ice Shortages
Ice shortages in North Texas are always looming when the temperatures start to climb. At Emergency Ice, we treat ice like the essential aspect of your business that it is. We’ve been providing ice for bars and restaurants in Dallas-Fort Worth since the 1970s and understand how busy you are. That’s why we offer flexible scheduled ice delivery services that work around your business.
Whether you need a couple of pallets of 16 or 30-pound packaged ice delivered each day, or you need specialty ice products like clear ice for cocktails or 300-pound blocks. We have enough trucks and portable freezer rentals to accommodate your needs year-round. We’re here 24/7/365 — so even if your ice machine decides to die at midnight on a busy holiday weekend, we’ll get you restocked and keep running.
Partnering with Emergency Ice takes the headache out of maintaining an ice machine and running to the store to buy bagged ice at an unreasonable markup. We offer on-demand ice delivery or come up with a recurring schedule to ensure your bins are always full. No matter the size of your business or your daily ice needs, we can scale with you. We have the fleet and portable freezer rentals to supply your slowest day as well as your busiest.
Give us a call today to learn how we can keep your Dallas-Fort Worth restaurant stocked with high-quality ice! Request your ice delivery today!