Don't underestimate the ice issue. I was just talking to my beverage guy today as we were planning the fountain station setup and design. And we got talking ice machine options and he's talking about 250 pound maker for a 40 seat restaurant.
Since you wouldn't be doing refills, you can get by on a slightly lower amount of ice per person, but even on the very low end you're talking 8 oz per serving, and around 12 oz on the high end, depending on cup size. So, how many people do you expect to serve in a day? 200? 500? Either way, how are you going to produce, store, and keep cold a few hundred pounds of ice each day? That will take up a lot of space, energy, and cost money. So, keep that in mind as you're planning.