Small-scale ice maker and supplier

Bars, restaurants, hotels, caterers, event organisers, fishmongers and cocktail venues that want steady supply.

You sell bags and blocks at a price that covers water, power, packaging and delivery. Standing orders and premium products like clear or large-format ice bring higher margins.

• Operating and maintaining machinery
• Food hygiene discipline
• Planning production and delivery routes

• Ice is food, so check hygiene, water quality, cleaning schedules and food safety records with your local council
• Premises, planning and business rates, so check the unit is suitable for food production
• Machine breakdowns and high electricity use, both of which can hit margins
• Public liability and product liability insurance, plus employer's liability once you hire
• Heavy seasonal swings in demand, so plan cash flow for winter

Startup costs are estimated at typically around £15,000 to £60,000, depending on your unit, commercial ice machine, freezer store, bagging setup and insurance. Check the premises suit food production, as planning and business rates may apply.

Monthly revenue is estimated at typically around £4,000 to £20,000, depending on production capacity, customers and the season. Demand swings between summer and winter, so plan cash flow. The estimate assumes at least about 25 hours a week.

Ice is food, so check hygiene, water quality, cleaning schedules and food safety records with your local council. Also check the premises, planning and business rates, plus public and product liability insurance, and employer's liability once you hire.