Of the many places restaurants and foodservice operations can look for ways to trim their budgets, ice selection and glassware are among the last to come to mind. The dining experience, menu selection, number of part-time versus full-time staff and other factors are among the first items mentioned when sorting out the finances. But something as simple as ice or glass selection can make a major difference in the bottom line. Ice: Half- or full-dice? Ice comes in a number of ...

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