“When it comes to cocktail ice, the Hoshizaki unit is a workhorse, and provides the clarity and density that are key to high quality,” says Cormier. “It offers reliability and consistency, while maintaining the flexibility to adapt as trends change.” Ultimately, it was Hoshizaki’s reputation that was a key deciding factor. “We associate this brand with excellence and wonderful customer service,”
Employees of Hoshizaki America, Inc. donated 11,327 pounds of food to the Five Loaves and Two Fish Food Pantry. The 220 employees in the Griffin Hoshizaki facility collected the food throughout November. “We donated 7,000 pounds last year and we wanted to escalate our efforts and go above and beyond this year,” said Director of Griffin Plant Operations Rick Bassan. Hoshazaki also donated $2,000 to the food pantry. “We feel as good corporate citizens that we need to give back to the community we work in and give to people in need,” said Bassan. “We are glad to support the food pantry.”
“When you’ve got a chain operator cooking 200 burgers an hour, they need drawers under the grill,” says Bauer. “We’ve seen many high-volume operations that benefit from refrigeration located below open burners. Any of it can be configured to the chef’s heart’s content.”
Classic cocktail growth today is getting an assist from high-quality, machine-made ice that requires no cutting, is made in perfect 1-inch square pieces, is clear and melts slowly. Just this year Hoshizaki America introduced a new machine, model IM-200BAA, that has been designed for premium restaurants, bars and clubs. The small footprint, high-efficiency undercounter unit produces 200 pounds of clear, large ice cubes daily and contains a 75 lb. capacity built-in storage bin.
Mixologist's Favorite: Ken Hardisty, Hoshizaki America, Inc. VP of sales, poses with with square cubes - a favorite in bars [...]