The three men are also the company’s sole sales force, but have relied more on word-of-mouth to instigate new business. The trio then delivers the bounty to Dutch Kills, PKNY and to Hundredweight’s dozen – and growing – list of clients. blocks every two-and-a-half to three day – and custom-cut it (chain saws are involved). ![]() The three co-founders use engine hoists to remove the harvested ice – each machine turns out two 300-lb. Owner-operated, Hundredweight now owns two Clinebells, with a third scheduled for delivery by fall, and operates in a space adjacent to Dutch Kills. “Weather Up Tribeca is the first bar in the world to produce, harvest and serve hand-cut block ice in-house with a Clinebell,” he says.īy early 2011, Weather Up Tribeca was handily supplying custom-cut ice to itself, Dutch Kills, and the original Weather Up in Brooklyn, paving the way for the creation of Hundredweight. But when he opened Weather Up Tribeca later that same year, he made sure he had a Clinebell, which he bought a refurbished for about $3,000, on the premises. In 2010 Boccato co-founded PKNY, which had a different ice program. You can even shake a cocktail better with this ice.” “Using this ice allows us to maintain the integrity of the cocktail by keeping an optimal temperature and water content throughout the life of the drink. “We wanted this caliber of ice to be our standard, not only because of its aesthetically pleasing clarity but because it’s so minerally pure,” says Boccato. In short, the pristine ice specimens – spears and larger cubes that the bar’s workers sawed off from the glacier-pure square slabs – could win beauty titles as they lounged in their drinks. blocks of ice that came out of a Clinebell ice-making machine that eliminated sediment, impurities and oxygen bubbles from the water. ![]() One large cube with four sides – as opposed to three cubes with 12 facets – typically meant a slower dilution time for drinks.īut when Boccato and Petraske partnered to co-found Dutch Kills, Boccato upped the ice-profile ante.īoccato turned to an outside vendor for 300-lb. Owner Sasha Petraske had achieved a certain notoriety for freezing water in pans and cutting the ice, on the premises, into larger oblong shapes. “When entrepreneurs do a backward integration,” she says, “they often change the rules of the game by controlling both the supply chain and also the price of the input,” she says.īoccato’s fascination with ice goes back to 2005, when he tended bar at both Milk & Honey and Little Branch, in Manhattan. For example, she says, instead of buying tires from a supplier, an automobile manufacturer might decide to buy a factory that makes the tires. Clark Muntean defines it as going back one step in the production process and claiming control over it. ![]() “Economists call what Boccato did ‘backward integration,’” says Susan Clark Muntean, assistant professor of entrepreneurship and management at Ball State University, in Muncie, Indiana. Spinning a new business off an existing one is a smart move, experts say.
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