Running out of ice during a busy service is one of the most avoidable problems in pub management — and one of the most costly. It slows service, frustrates customers and loses you money in real time. Yet we regularly see pubs operating with ice machines that are too small for their throughput.
The good news is that sizing an ice machine correctly is straightforward once you know what to look for. This guide gives you the information you need to make the right choice for your venue.
Cubed Ice vs Crushed Ice — Which Do You Need?
Cubed ice is the standard choice for most UK pubs. It melts slowly, looks professional in drinks, is easy to scoop and works well with all standard spirits and mixers. The vast majority of UK pubs use cubed ice machines.
Crushed ice melts faster and is preferred for cocktails, frozen drinks and certain food presentations. If you are running a cocktail bar or have a significant cocktail menu you may benefit from a dedicated crushed ice machine. Most standard pubs do not need crushed ice.