How much refrigeration does a restaurant need?
A common planning rule is roughly 1 to 3 cubic feet of refrigerated storage per meal served per day, depending on how scratch-cooked your menu is and how often you get deliveries. Frequent deliveries mean less on-site storage. This tool turns your covers and menu intensity into a cubic-foot estimate and a reach-in vs. walk-in suggestion - your final build depends on menu and delivery cadence.
How many pounds of ice does a restaurant need per day?
Plan roughly 1.5 lb of ice per cover for a food-only operation, ~2-3 lb with soft drinks, and ~4+ lb per cover for a full bar or heavy iced-drink program. Size the ice machine for peak-day production and the bin for at least half a day's output, since machines make ice continuously but service comes in bursts.
When do I need a walk-in cooler instead of reach-ins?
Once your refrigerated storage need climbs past what a few reach-in sections hold (very roughly 120+ cubic feet, or above ~100-150 covers with a broad menu), a walk-in is usually cheaper per cubic foot and frees floor space. Below that, reach-ins and prep tables are typically enough.
Is this an exact size?
No - these are planning rules of thumb. Actual sizing depends on your menu, prep style, delivery frequency, and health-code cold-holding needs. Use it to budget and sanity-check, then confirm with your equipment plan.