Underestimating the quantity of product needed, especially during busy hours, is among the most frequent and expensive errors. The needed output capacity of your machine is directly determined by your anticipated customer traffic. For a café or coffee shop with soft serve as a side option, a single-countertop design with a smaller hopper may be adequate. But for a high-traffic quick-service restaurant or a committed ice cream shop, you will need a high-capacity, floor-standing device that can keep up with persistent demand without lengthy recovery periods. Avoid a machine that becomes a clog during your busiest times by being honest about your forecasts.