From Devon Zielinski. If someone told me I'd end up on a podcast talking about Mars colonization and dog DNA tests alongside the future of restaurant equipment... I'd probably believe them. Sounds like me. I recently joined the QSR Uncut podcast to talk about what's happening in the restaurant equipment space, what we're building at USA Restaurant Suppliers, and where this industry is heading. The conversation went exactly where it needed to go, and then a few places that was not expected. Both were worth it. The State of Restaurant Equipment The equipment side of the restaurant business rarely gets the spotlight. Everyone wants to talk about menu innovation, delivery apps, or the latest fast-casual concept. But none of that works without the right infrastructure behind the counter. We got into the real challenges operators and suppliers are navigating right now: supply chains that still haven't fully corrected, the accelerating push toward energy-efficient equipment, and a persistent problem we see every day. Restaurant owners are making significant capital decisions without the right guidance. That's the problem USA Restaurant Suppliers was built to solve. We're not just moving equipment. We're helping operators make smarter decisions that align with their concept, their volume, and their long-term goals. We also discussed how the supplier relationship itself is evolving. Operators who are scaling right now want strategic partners, not catalogs. They want someone who understands their business well enough to anticipate what they'll need next. That shift has shaped everything about how we operate. ...And Then We Talked About Mars The episode is literally titled "Restaurant Equipment and Living on Mars." That was at least partially my fault. The best conversations happen when people stop performing and just talk. The QSR Uncut crew let the discussion breathe, and it naturally wandered into unexpected territory. Dog DNA testing came up. So did the logistics of feeding a population on another planet. It was a little ridiculous....but definitely fascinating. The throughline is curiosity. If you're building something in the foodservice space and you're not thinking about what's next, what's unconventional, what's ten years out, you're already behind. Innovation in this industry doesn't just come from better fryers. It comes from the people willing to ask bigger questions. Listen to the Full Episode You can also stream it directly through QSR Magazine. Whether you're in foodservice, thinking about getting in, or just curious about what it'd take to feed a colony on Mars, it's a good listen. And if you want to keep the conversation going, you know where to find us.

Food as a Connector Everywhere I’ve lived or traveled, one thing has always been true: food brings people together. Whether it’s sipping a latte in a café in New York, wandering through tapas bars in Spain, or sitting down at a local diner in Texas, the table is where community happens.    Restaurants as Community Builders  Working in the restaurant and equipment world, I see this daily. Restaurants aren’t just about what’s on the menu - they’re about creating spaces where people connect, celebrate, and build memories. The right tools and equipment are simply the behind-the-scenes support that makes those connections possible.  Over the last few months, I’ve learned that equipment sales aren’t just about selling ovens, fryers, or coffee machines - it’s about fueling the community builders. Every café with the perfect espresso machine or restaurant with a reliable fryer is able to focus more on what matters most: their guests.    Lessons From Spain  During my time in Spain, no one seemed to be in a rush. Food and company were meant to be enjoyed; meals were an event to relax and slow down. The paella was for sharing and tasting. Time slows down as people chat with their neighbors and families gather. The flavors are plentiful and unique; the equipment seasoned over years of cooking the same dishes.    A Bagel Shop That Grew with Its Community  My favorite bagel shop is a spot in Manhattan called Tompkins Square Bagels. Every friend who visits New York, with or without me, is instructed to visit.   I always say, their house made cream cheese is what makes them so special. I have been visiting their location on Avenue A for over ten years. When I first started going, they only took cash and had one or two locations. Now, they have two high tech cash registers and five locations. Even as they grow, their flavors and recipes stay consistent. Part of this I know is because of the culinary brilliance of the owners, and part is to the consistency and dependability of their equipment. Especially as they grow and continue to have lines out the door. Their equipment needs the capacity to keep up.     Coffee and Comfort at Mary Lou’s  Mary Lou’s Coffee sits in an old house on Broad Street with an extended porch. You walk in and it feels like home. The smells from the kitchen welcome you in and the sounds of coffee brewing fill the air. Their coffee tastes rich and consistent with every brew and espresso pull.   This wouldn’t be possible without the machines, coffee grinders, and tamper machines all working in synchronicity. This place is where old friends meet over lattes to catch up with homemade chicken salad sandwiches; where you can settle into a comfy chair and work or read. That’s what restaurants and cafes can do for us; they provide community and places to gather.    Closing Thought  Food builds community. Whether in Spain, New York, Texas, or a small-town café, it creates spaces where we can slow down, connect, and enjoy life together.  What’s a food experience that made you feel connected - whether in your own restaurant, during your travels, or even at your own kitchen table? 

Meet Your Cooling Expert: Eric Tom   When your restaurant’s packed, the line’s long, and everyone needs ice now, Eric Tom is the man you want in your corner. With 30 years in the foodservice industry and a standout decade at Hoshizaki, Eric knows a thing or two about keeping ice flowing in Dallas, Fort Worth, East Texas, Oklahoma, and Arkansas. Here, he dishes out his best advice and a little extra to keep things cool.   Friday nights at busy spots can be intense. How do you make sure an operator has enough ice without wasting money on extra storage?   It's all about simple math: count how many cups you serve with ice, multiply by roughly two pounds per guest, and you'll never sweat running out during rush hours. Ice shapes, do they really matter? Which shapes do you recommend for which concept?   They absolutely matter! For fountain sodas, choose crescent cubes. They chill faster, melt slower, and keep your drink tasting right. If customers love chewing ice, nugget ice is king. Specialty bar drinks? Go with the elegant sphere or 2-inch cubes. For displays like seafood or therapy icing, use flake ice. And top hat ice? That’s best for smaller setups like offices or homes.   What are the top three field failures you see on commercial ice machines, and what simple habits would eliminate most of them?   First off, skipping filtration to save money is a costly shortcut. Hard water quickly gunks up machines, making maintenance expensive. Second, neglecting regular cleaning schedules means tougher, pricier service calls. And third, undersizing your machine sets you up for panic on busy days, always plan for growth.   Eric's Maintenance Must-Dos: Filtration First: Invest in quality water filtration. Keep it Clean: Stick to a regular cleaning schedule. Size Smart: Size machines anticipating your busiest times plus growth. Smart tech is everywhere. Which ice machine smart tech actually matters?   There are definitely some smart features that are worth it. Features like guided cleaning prompts help staff quickly manage routine maintenance. Plus, remote monitoring can identify issues in advance, meaning technicians show up prepared, solving problems in one trip, saving you downtime and money.   Beyond ice, what’s new at Hoshizaki?   Everyone knows us for ice, but our Steelheart refrigeration line is fantastic, with 7-year warranties and solid top-mount designs. Recently, we launched a new budget-friendly series, Valiance, offering a great mix of affordability and reliability with a 3-year labor, 4-year parts, and 5-year compressor warranty. It's designed to protect your food cost while providing robust performance. You're going on vacation soon (lucky!). If you could sip only one drink forever, what's your pick?   That's easy, a fine bourbon over a Hoshizaki 2-inch cube. Lately, I’m enjoying Smoke Wagon bourbon, especially their unfiltered 120 proof. Smooth, strong, perfect.   Need help picking the perfect ice or refrigeration setup? Contact USA Restaurant Suppliers. We'll handle the details so you can chill.