Ice machines tend to fail at the worst possible time. A rush is in full swing, staff reach for ice, and the bin is empty because the unit is down for cleaning or waiting on a repair. What looks like a small hiccup snowballs into longer ticket times, frustrated customers, and staff scrambling to make do. Behind the scenes, it’s often the same culprits: hard-to-clean interiors, clogged filters, or design flaws that make simple service jobs drag on for hours

Dry storage in commercial kitchens can sometimes become an afterthought. It is not flashy, it is not high-tech, and it is not where the action happens. But neglect it for too long, and the consequences can show up quickly. From spoiled goods to inspection failures, a poorly designed dry storage area can quietly undermine the efficiency and safety of the entire operation.

In Florida, seafood practically sells itself. From fresh-caught Gulf shrimp to snapper and scallops, operators have access to a seafood bounty that’s the envy of much of the country. Showcasing that freshness isn’t just a way to entice customers; it is a sales strategy. When done right, a beautiful seafood display builds trust, increases perceived quality, and drives impulse purchases. But it also brings some challenges. 

Nothing sounds more refreshing on a hot Florida day than an ice cold beer. But in reality, the perfect beer temperature isn't supposed to be ice cold, and neither is the serving glass it's in.

What do a citrus pie, seafood paired with a traditional breakfast item, and a sandwich that two cities still fight about have in common? In Florida, they’re more than just menu items; they’re comfort food royalty. As trends shift and commercial kitchens get smarter, these iconic dishes are holding firm. So, which comfort foods are Florida’s favorites? And how are the state’s busiest kitchens keeping up with demand without skipping a beat?