Ice machines are among the most relied-upon pieces of equipment in hotels and foodservice businesses. From breakfast buffets and banquet halls to bars and beverage stations, ice is used constantly throughout the day. Despite this heavy usage, ice machines are often overlooked when it comes to routine maintenance—until a breakdown or health inspec

Installing a commercial ice machine is a critical step for restaurants and hotels that depend on a steady supply of ice for beverages, food safety, and guest satisfaction. While choosing the right machine is important, proper installation plays an equally vital role in performance, efficiency, and longevity. Poor installation can lead to breakdowns

Summer is the busiest and most demanding season for bars and restaurants. Rising temperatures drive customers toward cold beverages, cocktails, iced coffees, and frozen drinks, all of which rely heavily on a steady supply of ice. During this time, ice demand doesn’t just increase—it often doubles or triples, especially during evenings, weekends

In today’s café and coffee bar environment, cold beverages are just as important as hot drinks. Iced lattes, cold brews, frappes, smoothies, and specialty teas have become daily staples for customers. As menus expand, so does the need for a well-planned ice machine setup that supports fast service, consistent drink quality, and smooth workflow.

In hotels, breakfast buffets and banquet halls are two of the most ice-intensive service areas. From early-morning juice stations to large-scale events, weddings, and conferences, the demand for ice can surge quickly and unexpectedly. Any delay or shortage doesn’t just slow service—it impacts guest satisfaction and overall operational efficienc