frozen

In the proclamation in 1984 designating Ice Cream Day as the third Sunday in July, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities." Here are a few ways your restaurant can incorporate this frozen, creamy treat.

Whether your restaurant is quick-serve or dine-in, you’ve probably already incorporated icecream in some form on your dessert menu. While many turn to a traditional cone or sundae, many restaurants forget to tap into the potential of a gourmet ice cream dessert.

Pina Coladas, Daiquiris, Margaritas...these blended cocktails are all essential to a liquor lineup for any commercial bar. Even frozen coffees with a touch of alcohol can make a splash at your bar! But the common link that ties these together in terms of your equipment is your bar blender. Choosing a bar blender may seem easy at first, but any veteran bartender will tell you that there are certain features to a blender that make it better - or worse - for a commercial operation. Here are some tips to help you wade through the mix.