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Ideas, projects and equipment insights
Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Short answer: the commercial espresso-machine features that matter most in a busy café are the ones that protect workflow under pressure: suitable group count, stable temperature and recovery, strong steam performance, repeatable dosing, useful shot feedback, practical ergonomics,...
Read moreShort answer: a 2-group commercial coffee machine is the practical starting point for many cafés because it balances simultaneous espresso production, steam capacity and bench space. A 3-group machine becomes useful when a genuinely high-volume venue has enough...
Read moreShort answer: cafés usually need compact beverage-focused ice close to the coffee station; bars need enough stored reserve for concentrated peaks; restaurants need to combine beverage and kitchen demand; hotels, pubs and clubs should plan across multiple service...
Read moreShort answer: a commercial ice machine should be installed only after the site has been checked for water supply, drainage, electrical requirements, ventilation, water treatment and service access. Filtration and maintenance are not optional afterthoughts: they affect ice...
Read moreShort answer: Hoshizaki, Bromic and Brema all cover useful commercial ice-machine duties, but their current ICE Group ranges are shaped differently. Hoshizaki spans the widest mix of cube, crescent, flake, nugget and dispenser formats; Bromic combines compact self-contained...
Read moreShort answer: choose a self-contained or undercounter ice machine when compact footprint, integrated storage and moderate production are the priority. Choose modular when the venue needs higher output, larger or separately selected storage, or a system that can...
Read moreShort answer: cube and crescent ice suit most beverage service; flake ice is better for food display, seafood and product cooling; nugget ice suits dispensing, chewable-ice applications and specialised beverage service. The right choice starts with the application,...
Read moreShort answer: choose a commercial ice machine by working backwards from your busiest realistic service. Estimate daily ice use, add a practical buffer, then check production capacity, storage capacity, ice type, ventilation, water, drainage, electrical supply and service...
Read moreA full docket rail can expose a menu that asks too much of a small kitchen. One table wants breakfast, another wants lunch, and three dishes need the same piece of equipment at once. Meanwhile, the fridge holds...
Read moreThe first properly warm weekend has a way of finding the weak spot in a drinks station. Iced lattes stack up beside the espresso machine, cold brew disappears from the fridge and the bar starts drawing ice before...
Read moreThe toasties are backing up, the next tray needs oven space and the bar is halfway through its ice. A good menu brings people through the door. A well-planned kitchen helps the team deliver it when the room...
Read moreThere is a moment in every banquet service when the room goes quiet and the pressure moves to the pass. Two hundred plates need to leave within a narrow service window. Every chicken breast needs to be moist,...
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October 22, 2026
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October 17, 2026
