Local Ice Maker and Bagging Operation

Bars, restaurants, caterers, event organizers, convenience stores and food vendors.

Higher margin per bag than buying ice in, because you make it yourself. You sell by the bag or block on standing orders, with extra from large events and custom products like party ice.

• Basic mechanical and cleaning routines
• Food hygiene and record keeping
• Delivery logistics and selling to local businesses

• Packaged ice is regulated as food, so check FDA requirements, your state's licensing and inspection rules, and labeling
• Water quality and filtration, plus regular machine cleaning and sanitizing
• Zoning and lease terms for production use, including water, drainage and power needs
• Product liability and general liability insurance, plus workers' compensation once you hire
• Equipment breakdowns and high electricity costs can hit margins, so budget for repairs

Startup costs are typically around $30,000 to $120,000, depending on ice machines, cold storage, bagging equipment and the rented unit's water, drainage and power needs. Treat these as estimates and get equipment quotes.

Monthly revenue is typically estimated around $6,000 to $30,000, depending on production capacity and how many bars, caterers and event customers you supply. Electricity and repair costs can reduce margins.

Packaged ice is regulated as food, so check FDA requirements, your state's licensing and inspection rules, and labeling. Also check water quality, zoning and lease terms for production use, and product liability and general liability insurance.