Welcome to the RDT Blog.

We all know that the climate is very different today, compared to how it was in January and February of 2020. In March, COVID-19 put a halt to how most American's (and most of the world, for that matter) lived their daily lives. Travel was grounded. Schools switched from in-person learning to an online platform literally overnight. At RDT, our FSCI seminars for the foreseeable future have been postponed, and many trade shows cancelled. Restaurants have had to adapt their business models, and, in turn, we have had to switch to a virtual learning mindset. 

RDT is a family owned and operated business. When we hire our staff, we bring them in to our work-family, and we take that position very seriously. In an effort to keep that family on the forefront of our operations, we are proud to feature some key staff members on our blog. We want this to serve as an introduction to them, and also as a humble brag about all the amazing work and effort they bring to our staff team. 

Energy costs are always a major concern in the restaurant industry. The ongoing, robust use of energy-intensive, commercial kitchen appliances is hard on the electric bill. In fact, restaurants consume three times more energy per square foot than other commercial enterprises according to the U.S. Energy Information Administration. Specialized equipment and extensive hours of operation, as well as high demand, cause excessive energy usage and sometimes even wasteful practices.

For many Americans, eating healthy can be a daily struggle. With increasingly busy schedules and only so many hours in the day, finding the time to prepare and enjoy healthy food often seems impossible. Still, following a proper diet doesn't have to be complicated.

It's cool how ice is formed, but it's even cooler how to prevent it. Learning about smart recoil and the science and dynamics behind ice formation is informative and interesting, and knowing the reason "why" behind it, can absolutely equip you in preventing it in places where you may not think it's so "cool"- like your freezer.

It's the decade of technological advances and discovering ways to become more sustainable in business. When it comes to foodservice operations, there isn't a shortage of appliances and controls that are currently available  to make your kitchen more profitable. With various opportunities to follow trends and maintain profitability, you'll find benefits around every corner. One major trend is smart kitchens, also known as connected kitchens, and how they help ease labor issues while ensuring quality service for those waiting consumers.

RDT is proud to announce the hiring of our new vice president of engineering, Chris Boryca. Chris comes to us with an extensive foodservice background and personality of great integrity. We'd like to share some of his story with you here.

The beach sure can be beautiful and relaxing -- the gentle breeze through the palms, the rhythmic waves splashing against the sand, and the soothing smell of salt air. It's the salt air, though, that can also create havoc.

We all want zero waste, especially in restaurants and other forms of foodservice operations. As a result, many restaurants, cafeterias, and food trucks are working towards sustainability to reduce waste and cost. There are several steps that can help control food waste and even improve the menus, and we're going to walk through a few of them now.

In 2020, there is the reoccurring question of "How can we put a stop to climate change and become more sustainable within foodservice operations, convenience store services, and other business organizations?" Our daily operation strategies are changing to enable a healthier lifestyle, take better care of the planet, and reduce our economic impact, while also remaining profitable and successful.