The end goal of any cooking process is a quality, tasty dish that's served efficiently and with ingredients cooked to ideal conditions. Depending on the type of operation, the volume of output, and other important factors, there could be ways to achieve these results based on good, better, and the best equipment options.

So much time and effort goes into the lead up of a steak coming off the grill. There's the ordering and the prep. There's the menu and the processes that bring it to life. There's even the hiring and training of the staff that will cook it and deliver it. But what about those moments after the steak? What about the important features of your foodservice establishment that don't get all the attention? What about commercial kitchen ventilation?

Bar management is both art and math. The art of serving excellent drinks, creating a welcoming atmosphere and providing excellent customer service. And the math of reducing pour costs to a minimum to maximize profits.

Like driving, cooking often requires the need to change speeds.

As every professional bartender will tell you, a great cocktail is an all-round experience, not just about the taste. And ice has become an essential part of that experience.