Welcome to the RDT Blog.

Here at RDT, we love working together with our amazing group of reps that span across North America. In Virginia, Maryland, and the metro Washington, D.C. area, we're proud to partner with the team at High Sabatino.

One of the things often overlooked in foodservice is how geographical location can impact an operations foodservice equipment. Some things are more common to consider than others, such as baking in higher elevations or ice making in hot regions like Florida. Where a foodservice operated is located can also impact its refrigeration.

Freezer burn can be one of the biggest contributors to food waste and dissatisfied customers. From poor flavors to decreased profits, there are many harmful effects of freezer burn that can negatively impact restaurants and other types of foodservice operations.

All of us here at RDT are always looking for exciting ways to grow. We've recently shared our newest staffing additions as well as the story behind our new logo and brand. Our newest addition may not be in human-form, but rather a new technological investment of a brand new fiber laser that was delivered at the beginning of the year.

Food transportation in the United States is an important business that relies mostly on long haul trucking. Trucks today handle 70% of goods shipped across the country, and food travels an average of 1,500 miles to make it to a consumer's table. All of that travel means that having reliable truck refrigeration is essential in providing a safe food supply chain. Here’s some information about the history of food transportation and how refrigerated long haul trucking continues to impact us. 

Prime + Proper has been mentioned as one of the finest steakhouses in America. When it opens over the next several weeks, there will be many diners anxious to check out the new facility in downtown Detroit’s Capitol Park neighborhood.

Many define food waste as throwing out food that is inedible or spoiled. But the term food waste also includes edible food that is leftover from food prep or cooking. With 30-40% of food in the U.S. thrown out every year, chefs are developing new ways to use food waste that is still safe to consume. There are many ways to transform leftover food into creative dishes and new menu ideas, helping with commercial kitchens' budgets. 

Refrigeration can be some of the most overlooked but profitable units in a commercial kitchen, and there's good reason for this. Statistically speaking, refrigeration accounts for approximately 41 percent of a commercial kitchen's energy usage, and here at RDT, we've made it our goal to use this statistic to our advantage -- for your advantage. When we save energy, when we reduce that percentage, we save you money.

It's time to say goodbye to 2020, and hello to 2021. Starting a new year is always fun. From celebrating various holidays to making New Year's resolutions and seeing how many of your goals you were able to meet at the end of the previous year, it's almost like the new year brings a fresh start. So, embrace the good times and welcome the new times. The foodservice industry is on the rise with lots of new trends and we're excited to see all the great ideas that come to life in the coming year.

I wanted to take a few minutes to say thank you to all of our amazing customers and partners. We know this year has been anything but ordinary, so we wanted to let you know just how much we value your partnerships and friendships.