In today’s wired world, operators have found that they increasingly have turned toward high-tech food service equipment. But in these quests, some solutions either are emblematic of being cutting-edge, or problematic because they are over-the-edge.
The former appears to be the case for a new ice-making system, which to date has attracted the interest of convenience store operators and, in the not-too-distant future, may be adopted by restaurants and other food service purveyors.