Sponsored by LinkedIn Richard Boccato created a business that transforms 300-pound blocks of filtered tap water into hand-cut cubes, spheres, and custom-engraved ice. His company, Hundredweight Ice, based in New York City, harvests more than 3 million pounds of ice a year and generated $3 million in revenue in 2025. What began in 2009 with chainsaws and clothing irons inside a bar basement has grown into a multimillion-dollar operation serving hundreds of clients, including more than 20 Michelin-starred restaurants. 00:00 - Intro 00:43 - History 01:54 - Ice-Making Process 04:04 - Ice-Cutting Methods 06:15 - Delivery and Clients 08:38 - Employees 09:35 - Business Costs and Competition 11:50 - Conclusion 12:44 - Credits Read Richard Boccato's as-told-to essay: bit.ly/4aMstCX ------------------------------------------------------ #icemaking #luxuryfood #cocktails #bars #smallbusiness WATCH MORE INSIDER FOOD VIDEOS: How Katz's Deli Serves 70,000 Pounds Of Meat A Week | Full S...