The Ice Machine Strategy Every Operator Needs in 2025
In a recent vlog, Glenn Yerke—an outside sales professional with Johnson Pike—shared the three-step strategy that foodservice operators can use to ensure they’re never left scrambling for ice again. From sizing to ice type to placement, Glenn breaks down how to choose the right machine for your unique operation.
Three Ice Machine Decisions That Save Your Shift
1. Size for Your Busiest Day—Not Your Average One
Too many operators choose machines based on average usage. That’s a recipe for running out during your busiest service.
Use these proven formulas:
- Restaurants: 1.5 lbs of ice per guest
- Cocktail programs: 3 lbs per guest
- Hotels: 5 lbs per room
- Quick-service: 5 oz of ice per 7–10 oz beverage
Then boost your calculation by 15–20% to account for growth and surprises.
Real-World Impact: Glenn once helped a client size for a new patio—before the patio was even finished. When summer hit, their system was ready, and they didn’t run out once.
2. Match Ice Type to Menu and Service Style
All ice is not created equal. The wrong cube can water down a cocktail—or disappoint guests who came in expecting chewable ice.
- Cube Ice (Full or Half Dice): The go-to for versatility. Great for cocktails, soda, and food display.
- Pearl/Nugget Ice: Chewable and perfect for fountain sodas and fast-chilling mixed drinks.
- Flake Ice: Best for seafood displays or healthcare—not typically for drinks.
Real-World Impact: Operators who accidentally serve top-shelf liquor on pearl ice often get complaints about
3. Place It Right or Pay the Price
You’ve chosen the right machine—but poor placement will cut performance and equipment lifespan.
Here’s what to remember:
- Airflow: Leave 6″ of space around the machine
- Ambient temperature: Machines work best at 70°F (and suffer over 90°F)
- Utilities: Always check for water lines, power, and drainage access
Real-World Impact: Undercounter machines work best in bar stations. Larger machines do better near dry storage, away from kitchen heat.
Key Takeaway
The best equipment investments come from thinking ahead. By properly sizing, selecting the right ice type, and placing your machine strategically, you can avoid costly emergencies and keep your operation running cool and smooth.
Want help selecting the right Ice-O-Matic machine?
Contact Johnson Pike for a free ice machine assessment—before your next ice crisis hits. Watch the full video with Glenn Yerke to learn more.