The customer sitting in your establishment sees a well-oiled machine in operation. Hostesses, wait staff, bartenders, food and drinks all moving in an orderly rhythm. Good thing they do not get to see what you as the manager or owner are dealing with.
“Seriously, Sam and Joan called off 15 minutes before their shifts?!” “They added how many people to the head count?” “Hey boss, new guy behind the bar is useless!” “How can we run out of tomatoes on a Friday night?” “I swore I checked the order when it arrived, I don’t know how we have tenderloin instead of filets” “Guy from the Health Department just called, he’s coming out tomorrow for the inspection” “Boss, why does Cindy get all the good tables? This isn’t fair. When I’m done with my break I would like to discuss it further.” Just another day, right?
Fortunately you haven’t had ice equipment break down….yet. Malfunctioning equipment is the icing on the cake. “Hey Boss, the ice bin is empty. I noticed it wasn’t making any ice 5 hours ago. I probably should have let you know then.” Invariably it’s after normal business hours, so when you do get in touch with someone at the third place you’ve called you are notified that it will be double the standard service call rate and someone will be there in a couple of hours. I get it.
I managed golf courses for 15 years before joining the Easy Ice team. You have enough things to worry about. Ice should not be one of them. A restaurant ice machine subscription with Easy Ice takes one item off your plate.
No capital. No Hassle. Just ice. That is what we do. One phone call to our toll free number, that’s it. We will take care of the rest and make sure you have the ice you need.
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