Welcome to the RDT Blog.

What Foodservice Consultants Can Take Away from a Trip to the RDT Factory

Posted by RDT on Oct 10, 2017 8:00:00 AM

Learning is a never-ending process. That’s the case for any industry, but especially in foodservice. Advancements in technology occur quicker than ever before. Therefore, it’s crucial for operators, dealers, and foodservice consultants to fully understand the capabilities of the equipment they work with on a regular basis.

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Topics: refrigeration, sustainability, commercial refrigeration, Eco-Cool, footprint, consultants

Why Redundancy for Commercial Refrigeration Is Important

Posted by RDT on May 10, 2017 9:20:39 PM

  

Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?

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Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor

Three Ways to Make Your Foodservice Operation More Sustainable

Posted by RDT on May 5, 2017 4:02:19 PM

 

Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.

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Topics: refrigeration, sustainability, food waste, Eco-Cool, Rebates, Regulations, Ingredients

3 Reasons Why Your School Must Be More Energy Efficient

Posted by RDT on Apr 4, 2017 9:24:32 AM

 

With rising student populations and tighter budgets, schools are tasked with finding ways to save money while improving the well-being of students. One way for school administrators to improve on the economic, educational, and environmental aspects of their school is through energy efficiency. It’s never been more important to be energy-efficient than it is right now. And where better to teach how to save energy than in schools?

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Topics: refrigeration, sustainability, energy efficiency, school

What Is LEED Certification and Why Is It Beneficial?

Posted by RDT on Mar 14, 2017 11:00:00 AM

 

Just like there's a movement in food toward sustainably grown or raised ingredients, there's a movement in foodservice design and construction to achieve those goals, as well.

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Topics: refrigeration, healthcare, sustainability, USDA, LEED, USGBC

A Quick Look at the Trends in Healthcare Foodservice

Posted by RDT on Feb 1, 2017 8:00:00 AM

 

To say the state of healthcare is in flux is an understatement. With a changing political landscape, rising costs, new regulations, the emergence of new technologies and systems, and a host of other variables, what we see in hospitals today may be very different in 20 years. One thing that will remain a constant, though, is the need to feed patients, guests, and staff.

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Topics: healthcare, nutrition, sustainability, Foodservice Director, hospitals