A slush machine is simple to run, and the things that stop it earning are almost always small: the wrong straw, no cups left on a hot Saturday, or a cleaning job put off until the taps stick. This category covers the serving side of a slush offer, starting with the spoon straws that make the drink work at all.
Slush is genuinely difficult to drink through an ordinary straw. It thickens as it settles, and a customer left tapping the side of a cup or fishing under the lid does not come back for a second one. A spoon-ended straw solves it: the scoop at the tip breaks up and lifts frozen product that a straight straw cannot draw, and an 8mm bore is wide enough to pull thick slush without collapsing. Boxes of 1,000 are the sensible unit, because the item is cheap, it is used on every single serve, and running out mid-afternoon in August costs far more than the box did.
Two habits are worth building around a frozen offer. Hold more consumable stock than feels necessary, since slush sales are weather-driven and a heatwave empties a stockroom in days rather than weeks. And keep to a strict clean-down: sugar residue collects in the tap assembly and the corners of the bowl, and that is what turns into a lost trading day.
Serve them alongside slush cups and lids in matched sizes. For the wider picture, running a slush and milkshake offer profitably covers the equipment and the numbers, and the maintenance schedule sets out the cleaning discipline drinks equipment needs.