I stopped bartending full-time to sell ice. My company now makes nearly $3 million a year, catering to Michelin-starred restaurants in New York City.
Business Insider
February 19, 2026
AI-Generated Deep Dive Summary
Richard Boccato, once a successful bartender in New York City, found his true calling in an unlikely venture: selling high-quality ice. After noticing that ice was often overlooked but crucial to crafting exceptional cocktails, Boccato co-founded Hundredweight Ice in 2011. Starting as a small operation supplying ice to his own bar, Dutch Kills, he quickly realized the demand for premium ice from other establishments. Despite initial skepticism and rudimentary methods—using chainsaws and irons to break down 300-pound blocks—the business grew rapidly.
By 2017, Hundredweight Ice had outgrown its modest beginnings and moved to a larger warehouse. The company now serves over 20 Michelin-starred restaurants in New York City, with revenue nearly reaching $3 million annually. Boccato attributes this success to the dedication to quality and consistency, despite facing challenges like the COVID-19 pandemic, which forced them to temporarily scale back operations.
The story of Hundredweight Ice highlights the power of niche markets and innovation in business. By focusing on a specific, often overlooked product, Boccato transformed his passion into a thriving enterprise. The company’s commitment to maintaining affordable prices since 2017 further underscores its dedication to accessibility while upholding high standards. This journey not only demonstrates resilience but also the potential for success when combining creativity with a deep understanding of one’s craft.
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Originally published on Business Insider on 2/19/2026