Nowadays, ice has become quite the commodity at restaurants. Customers expect restaurants and bars to always have a plentiful supply of ice in an array of shapes, sizes and even flavors. Due to customer demand, various icy challenges have arisen for restaurant and bar operators. For example, where will these large machines even fit?
Some other issues developing are how many machines are needed for the restaurant? How do you keep the machines clean? Should you have a monthly service for the ice machine? What about purchasing specialty ice from a vendor? Read More