Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?
Topics: remote refrigeration, refrigeration, food waste, commercial refrigeration, energy efficiency, Walk-Ins, HACCP, school, Eco-Smart, Retrofitting, Chain Restaurants
Matthew Edwards recently joined the RDT family as our new Project Manager. We're excited to introduce him and have him on our team.
Topics: RDT team
There are two key aspects to what we do at RDT. The reason we're here is to deliver best-in-class refrigeration solutions to help our customers reduce energy spend, gain redundancy, and experience more efficient operations. It doesn't stop there, though. We also believe those solutions should be delivered with top-tier customer service. After all, they go hand-in-hand.
Topics: refrigeration, RDT team
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.
Topics: RDT team
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.
Topics: refrigeration, maintenance
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.
Topics: freezer, freezer burn, refrigeration, food waste, commercial refrigeration
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.
Topics: humidity, humidity room
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.
Topics: refrigeration, refrigerated trucking
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.
Topics: remote refrigeration, refrigeration, commercial refrigeration, USDA, Walk-Ins, Eco-Cool, redundancy, Fine Dining
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.
Topics: refrigeration, food waste, commercial refrigeration
