Off The Cone

Here are four smart ways to repurpose extra product from your high quality soft serve ice cream machine—each designed to help you reduce waste, boost sales, and get the most out of your Taylor soft serve equipment.

Mocktails and alcohol-free drinks are booming—and in a city like Denver, where health, wellness, and creativity thrive, the trend is only getting stronger. More customers want flavorful, fun alternatives to alcohol, and frozen mocktails are a hit across bars, cafes, breweries, and restaurants.

If you own or manage a foodservice business, your Icetro ice machine is a major player behind the scenes. Whether you’re running a busy restaurant, hotel, coffee shop, or bar, your ice maker needs to perform consistently and produce clean, crystal-clear ice. But in areas like Colorado, New Mexico, and Wyoming, there’s one hidden issue that can quietly cause major damage: hard water.

When you think about keeping your Taylor soft serve machine running at its best, you probably focus on big-ticket items like the compressor or the motor. But sometimes, it’s the smallest parts that make the biggest impact—like the prime plug.

One of the most effective air purifiers on the market? Bluezone air purification systems—trusted in hospitals, dental offices, medical clinics, and foodservice environments, and now increasingly adopted by schools looking for cleaner, safer air.

Meet your new secret weapon: Taylor frozen beverage machines—built for speed, consistency, and serious profit.

As summer heats up, customers are looking for bold new ways to cool down. Enter boozy soft serve—the perfect mix of indulgent dessert and adult-only refreshment.

When you invest in an Icetro ice machine—whether it’s a nugget ice maker, pellet ice maker, or undercounter ice maker—keeping it clean is essential.

In a fast-paced food service environment, every second on the clock—and every inch of cooking surface—counts.