Bartender Turns $3 Million Ice Business Serving NYC's Top Bars

Richard Boccato's Hundredweight Ice supplies crystal-clear ice to over 100 clients, including Michelin-starred restaurants

Published on Feb. 25, 2026

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Richard Boccato, a former bartender in New York City, turned his passion for high-quality ice into a thriving $3 million ice business serving top bars and restaurants in the city. Boccato started Hundredweight Ice in 2011 after realizing the importance of clear, pristine ice in cocktails. From humble beginnings of breaking down ice blocks with chainsaws, the company has grown to deliver over 3 million pounds of ice per year to over 100 clients, including more than 20 Michelin-starred establishments.

Why it matters

Boccato's story highlights how an entrepreneur can turn a niche industry need into a successful business. His focus on quality and service has allowed Hundredweight Ice to thrive even as the hospitality industry faced challenges during the pandemic. The company's growth also reflects the increasing emphasis on premium ingredients and presentation in the craft cocktail movement.

The details

Boccato started Hundredweight Ice in 2011 after seeing the need for high-quality ice at the bar he was managing, Dutch Kills. He initially invested in an ice block maker to supply the bar, but soon other establishments began requesting Hundredweight's crystal-clear ice. In the early days, Boccato and his team would break down 300-pound blocks of ice using chainsaws and clothing irons to create the perfect cubes. As the business grew, they invested in more sophisticated equipment like ice-making machines, bandsaws, and a CNC router to custom-etch the ice. Today, Hundredweight Ice delivers over 15,000 2-inch cubes per day to over 100 clients in New York City, including more than 20 Michelin-starred restaurants.

  • Boccato started Hundredweight Ice in 2011 after seeing the need for high-quality ice at Dutch Kills bar.
  • By 2017, Hundredweight had outgrown the Dutch Kills location and moved to a 5,000-square-foot warehouse.
  • During the COVID-19 pandemic, Hundredweight had to move back to the Dutch Kills location, but then expanded to a new 8,000-square-foot warehouse in 2021.

The players

Richard Boccato

The owner and operator of Hundredweight Ice, a successful ice business serving top bars and restaurants in New York City.

Dutch Kills

The bar where Boccato originally started Hundredweight Ice to supply high-quality ice for the cocktails.

Hundredweight Ice

Boccato's ice business that has grown to deliver over 3 million pounds of crystal-clear ice per year to over 100 clients in New York City, including more than 20 Michelin-starred restaurants.

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What they’re saying

“If you're going to take measures to use fresh ingredients, squeeze your juice à la minute (just before serving), make your syrups in-house, procure the finest spirits, and then marry all of that to an inferior quality of frozen water, it would amount to a fool's errand in the glass, especially in exchange for top American dollar.”

— Richard Boccato, Owner, Hundredweight Ice (Business Insider)

What’s next

Hundredweight Ice plans to continue expanding its operations and client base, aiming to surpass $3.5 million in revenue in 2026.

The takeaway

Boccato's success in turning his bartending expertise into a thriving $3 million ice business demonstrates how an entrepreneur can identify and capitalize on a niche need in the hospitality industry. Hundredweight Ice's commitment to quality and service has allowed it to thrive even during challenging times for the restaurant and bar sector.