I wrote a story for Distiller Magazine about the various ways to implement a big ice program. It was written with distilleries (that have sampling bars) in mind – they often have a lot of floor space, but even those with distillery bars don’t often have a ton of freezer space.
I tried to be cognizant of the specific needs of distilleries, the possibility for take-out ice sales, and the notion that maybe if it’s easy you could just buy it.