“Keeping your cool” isn’t too easy for restaurateurs these days, given COVID, supply chain interruptions, labor difficulties and business and consumer-challenging inflation.
But in foodservice it is imperative that kitchen and bar operations stay ‘chill’ year round and that means it is important to consider a great number of factors beyond price when selecting the latest generation ice and refrigeration equipment needed to maintain food quality and safety, reduce waste and produce the cubes, flakes or crush that can make cold beverage offerings irresistible.
Capacity, production cycle time, ease and required frequency of maintenance, energy and water efficiency, space requirements, special installation needs – These are some of the many non-price considerations that make for thoughtful cold-side equipment purchases.
Join us for this free session around ice and refrigeration gear and learn:
- Important buying considerations shared by restaurateurs, equipment broker and a chain liaison from program sponsor Hoshizaki.
- What’s new in the world of ice cubers, cubelet makers and flakers in various form factors.
- The 1-2-3s of one, two and three-section reach-in refrigerators, and cooling equipment for under counters, worktops and prep tables, as well as back-bar refrigerators and grab-and-go merchandising glass-door coolers.
- Sphere and other specialty ice news.
- Assorted operator ice maker and refrigerator usage successes and hacks.
Sponsored by
Speaker:
Lynne Schultz
President
Tri-State Marketing
Rod Johnson
Sr Director of Strategic Sales
Hoshizaki America
Javier A. Rodriguez
Sr Director of Equipment & Facilities Purchasing
Restaurant Services Inc.
Alan Liddle - Moderator
Contributing Event Content Editor & Moderator
Nation’s Restaurant News