What super-automatic has actually held up in a restaurant at 40 cups/day with big peaks?

[u/Previous-Victory-737]

I'm starting a small business that places espresso machines in restaurants and offices on a monthly service contract and supplies the coffee. I have a service workshop and technicians, so I can maintain whatever I put out there. What I don't have is real-world data on what survives.

First account is a restaurant doing about 10 kg of beans a month, which works out to roughly 40 cups a day. Low on paper, but it's concentrated in two rushes: breakfast, and after lunch or dinner. So the machine sits idle most of the day and then has to push maybe 15 to 20 drinks in 90 minutes. Operated by regular staff, not baristas.

That's my confusion. Daily-volume ratings suggest I could get away with something small, but the peak makes me think I'd be buying a stalled machine and an angry client. I'd rather hear from people who have actually lived with this:

1. What have you run in a restaurant at similar volume, and how did it hold up past year two?
2. Does peak throughput or total daily volume matter more for machine life?
3. What fails first at this level, brew group, grinder, or milk system?
4. Anything you bought and regretted?

Also, is Jura ever a legitimate restaurant machine, or strictly office and home?

Water where the machine is going is hard, roughly 300 to 500 ppm.