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.
Chewable ice has earned its place as an essential addition to beverages for one clear reason - it delivers. Not a fleeting trend, this style of ice is the gold standard for drink quality in Florida’s bars and restaurants. In a climate where refreshment drives revenue, the right chewable ice makes a noticeable impact. Why? Because customers crave it, drinks taste better with it, and operators can’t afford to ignore it.
Ice is more than just frozen water. It's a necessity for Florida's bustling food and beverage scene. From crafting the perfect cocktail to displaying fresh seafood, ice is an unsung hero of commercial kitchens, especially in Florida's warm climate.
September is National Food Safety Education Month, which gives operators, managers, and staff a chance to look over the best ways to keep food safe in commercial foodservice kitchens.
Ice is not a one-size-fits-all model. As things heat up in Florida, foodservice businesses will be serving more and more iced beverages, especially if there's the option for outdoor dining. However, frozen beverages, iced coffee and tea, soft drinks, and cocktails require different ice for different reasons.