
8 9
Hotels are the perfect gathering place, whatever the
reason. A congress, conference, meeting, corpo-
rate event. Or a family reunion. A gala banquet or
reception.
From a private dining room, to outdoors settings,
imaginative Hotel menus may cater to special tastes,
dietary needs or cultural cuisines. In desirable destina-
tions and versatile facilities, any business meeting or
private celebration will benefit from customization,
with creative flair, tailored arrangements and custom-
ized menus. Skilled planning and supervision of every
detail is required to assure the success of the event.
Hotels may provide conference facilities in various
sizes, but inevitably the number of Guests will soar
during such occasions. As a consequence, Hotel
personnel and facilities will be stressed in their daily
operations, just like all of the foodservice equipment.
Large volumes of beverages will need to be
chilled to appropriate serving temperatures, and
maintained cool throughout the service. The Hotel
refrigerators and cold rooms can only be a part of
the solution, as they are usually insufficient in their
number and already occupied by foodstuffs.
That’s when ice comes to the rescue!
It is the most practical form of refrigeration to
transport and differ in its utilization, the most
economical and the fastest one, too. A few
minutes within a water and ice bath and each drink
will be ready to be served at the appropriate tempera-
ture. Needless to say, an ice filled “boule” is the most
appealing way to present beverages for self-service
during meeting breaks!
To manage the ice consumption for the entire
duration of the Congress, the Hotel needs to be
equipped with modular ice makers (best if capable
of producing Gourmet cubes), with an oversized
storage bin and wheeled carts.
1,5-3,5 kg per “boule”
Gourmet cube
This way, ice production is accumulated during
low demand periods, and is available during the
short timeframe of a Congress. In addition, the
Hotel staff will be able to wheel the ice cubes to the
congress facilities, effortlessly.
Such an ice system configuration is a good example
of investment optimization “best practices”: the
cost of a high-capacity ice machine, that is fully
utilized only a few weeks of the year, versus the cost
of a larger ice storage bin that will accumulate the
lower daily production of a lower daily production
capacity, and less costly ice maker, for a longer
period of time, is approximately 3 to 1 …!
The same principle applies to the other shapes of ice,
Flake, Superflake, Nugget or Cubelet.
Scotsman offers specialized solutions
for Meeting & Congress venues
Kommentare zu diesen Handbüchern