Foodservice kitchens lose thousands each year to energy inefficiencies, surprise equipment failures, and scattered systems that do not communicate. It is frustrating, costly, and, unfortunately, far too common. The pressure to keep up with rising energy costs, labor shortages, and unpredictable equipment behavior can derail even the best-run foodservice operations.

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.