We're not kidding. There's an ice machine that can simplify your life, and if your foodservice operation relies on quality ice in any capacity or if you've been in the beverage business long enough in Florida, you know how critical (and difficult) an ice program can be.
The perfect ice can make or break your craft cocktail. It’s true. Choosing the right craft cocktail ice can take your cocktail from good to great. Sure, the other ingredients are certainly tastier than ice. But without the proper style of high-quality ice, there’s no difference between paying top dollar for a Negroni made by a professional and making one at home with whatever ice is in the freezer.
Maybe an ice machine manufacturer from Denver just has to have a series called "Elevation," or maybe it's because this high-end product line is designed to simplify foodservice operators' lives. Either way, we're happy to introduce Ice-O-Matic's latest Elevation Series of ice cube machines in Florida.
When we think about what goes into a beverage, we think about the syrup in juice and soda; the liquor and the mixers; the fruit infusions. What about the ice? Often overlooked, ice can have a large impact on beverages.
In every foodservice operation, there is a list of required cleaning that should happen on a daily basis. However, something that rarely makes it onto these lists is cleaning the ice machines. From bad flavors to illness causing bacteria, ice can cause a myriad of problems.
Seafood and summertime go together like peanut butter and jelly. In Florida, fresh seafood can be, and should be, found in every restaurant and grocery store. In order to ensure you are selling the best tasting and best looking seafood, though, you need to display it and chill it correctly.
Ice is not one size fits all. As things heat up in Florida this summer, you'll be churning out more and more iced beverages. But frozen beverages, iced coffee and tea, soft drinks, and cocktails all require different ice for different reasons.
Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend 10 minutes with George Van Riper, and find out where he learned to master the hangover cure and why his favorite line to rep is Perlick.
School cafeterias assume responsibility for nutritional needs of all students and staff. More important, though, they're responsible for safety. Taking every precaution is the only way to achieve these goals when operating a school nutrition program, and for South Douglas Elementary School in Douglasville, Georgia, this also meant improving the quality of their school ice service.