Run a Rural Ice Delivery Service

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In either case, with the other end of the slide board positioned in the doorway of your icehouse, you'll be able to grab a block with your tongs . . . guide the monolith down the plank . . . set it up on end . . . and drag it into the cooler.

And, surprisingly enough, the process of setting a cake of ice up on end or down on its side is relatively easy once you learn how . . . there's more skill involved than strength. (My father, at age 80, can unload a truck himself with very little difficulty.) Unfortunately, the technique isn't easily described . . . you really have to see a demonstration, rather than read instructions. My advice, therefore, is to ask your supplier to show you the finer points of managing the blocks when you pick up your first load.

Finally—and perhaps most important—always take great pains to keep your merchandise absolutely clean. In many areas, ice is legally classified as a food item. But regardless of whether that's true in your region, you should be extra careful to keep your product free of dirt and other contaminants . . . particularly if you're delivering to restaurants or other places where the ice will come in direct contact with drinks or edibles! Wash the blocks thoroughly with water, and transport your orders in plastic tubs or other vessels that are easy to clean and won't corrode. The containers must be kept well scrubbed and stored in a sanitary place when not in use, too . . . and should never be put to any purpose other than carrying food-quality ice.

You'll also want to make every effort to keep all your other equipment—such as tongs and picks—as dirt- and rust-free as possible. We've always placed a lot of emphasis on this aspect of our operation. Consequently, we're often complimented on the clear, clean ice we sell . . . and our good reputation keeps those customers coming back!

Of course, when you're just starting out, you're not going to be nearly as concerned with promoting return business as you are with simply getting your first clients . . . so here are a few tips to help you out.

PROSPECTING FOR CUSTOMERS

There's no way around it: You're going to have to get out there and sell your service. Nobody's going to buy ice from you if people don't know your company exists, so hop in your truck and hit the road!

First, stop and make a sales pitch at every local diner, restaurant, factory, bar, and hospital .. . and any other place in your general driving area where drinks or water are served. Even businesses that don't actually need or sell ice themselves, but whose customers might want the product, should be on your visiting list. Simply posting small signs in liquor stores and tackle shops, for example, will often bring in a steady supply of clients. Area farmers may also need ice for shipping their produce . . . so you might try placing a small ad in the local paper or farm journal (a notice at the grange hall or feed store can work wonders, too). Furthermore, don't overlook firehouses, churches, and other places where group socials or cookouts are held during the summer. And county fairs and carnivals can be important temporary sources of income, so check them out as well.

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