Luxury hotels know that staying competitive in this age requires a delicate balance: exceptional guest experiences on one side and a sharp focus on operational efficiency on the other. Of course, achieving this balance is easier said than done.
That doesn’t change the fact that every amenity you offer – including something as seemingly minor as ice – adds up on your ledger. It’s easy to overlook, but your ice service could be one of those things that are quietly inflating your costs.
The good news is, that there are plenty of ways you can optimize your ice service without sacrificing luxury. Ultimately, it’s all about investing in smarter processes and modern equipment that deliver quality without waste.
Here’s how you can streamline and elevate your ice service and, in turn, boost your bottom line.
Access Your Ice Needs
Understanding where, when, and how much ice your hotel truly needs is a critical first step. For instance, bars and restaurants often require a constant supply, while smaller areas like meeting rooms or spa lounges might use significantly less. Misaligned production often leads to excess ice melting away (and with it, your resources), so you definitely want to avoid it.
To optimize, track usage across all your outlets for at least a week to identify trends. A simple spreadsheet can do the job, but some hotels use advanced analytics tools for a more detailed breakdown. Whatever your tracking method, the next step is to adjust machine placement or settings based on your findings. Once you do this, you’re likely to see noticeable savings on water and energy.
Upgrade to Energy-Efficient Ice Machines
Older ice machines are much more inefficient than modern models because they waste water and consume excessive energy (many are also less reliable). That’s why it’s essential to invest in newer and energy-efficient models: not only can they lead to significant savings on electricity, but since they tend to be more reliable, there’s also less downtime, which is critical for good customer service.
Look for machines with ENERGY STAR certification and advanced features like on-demand ice production.
For example, ice makers from Hoshizaki are designed with cutting-edge technology to produce ice more efficiently. They’re ENERGY STAR certified and use advanced features like CycleSaver™ design, which reduces the number of cycles needed to produce ice, saving energy and extending the machine’s lifespan.
Opt for Modular Systems
Centralized machines can seem like the obvious choice, but they often create bottlenecks and inefficiencies. Guests and staff may need to walk long distances to access ice, which is far from ideal for luxury properties.
On the other hand, there are modular systems, which are smaller units that can be installed in multiple locations, like guest floors, near event spaces, or even poolside. If you opt for modular systems, you’ll decentralize your ice service, which can do two things for your hotel: save time for staff who no longer need to transport ice manually and enhance convenience for guests.
Invest in Regular Maintenance
Skipping regular maintenance may seem like a way to save money, but in reality, this is one of the fastest ways to let costs spiral out of control. Machines that aren’t cleaned or serviced regularly become less efficient and more prone to breakdowns, which can not only spike repair costs but also risk disrupting service at the worst times.
It’s best to set up a schedule for quarterly professional maintenance and train staff to handle light cleaning duties in between. Teach them to check for signs like slow production or unusual noises, as catching problems early can save you a fortune on emergency repairs.
Train Your Team and Optimize Workflows
Speaking of training your staff, it’s essential to understand that even the best equipment in the world won’t do much good if it’s misused or poorly maintained. This is why it’s essential to train your team properly: how to use machines efficiently, optimal settings for different scenarios, how to recognize early warning signs of trouble, etc.
At the same time, try your best to streamline staff workflows because it’s an easy way to cut costs without cutting corners. Start by analyzing how your staff currently handles ice distribution.
For example, if they’re constantly transporting ice, consider installing machines closer to where the demand is. Pair this with training on efficient handling practices, and you’ll see both labor hours and staff fatigue decrease.
