School cafeterias aren't what they used to be. These days, there's a major push to bring nutritious food to every child in America's K-12 school systems, but with these efforts, there is the daunting task of keeping costs to a minimum and serving food that kids will eat -- all at the same time.
Preventive maintenance is essential if you want your refrigeration unit to last.
While some may think about service and call an expert only when things break down, simple tips can help operators eliminate downtime-related costs that result from refrigeration failures. Regular service and maintenance allows operators to stay on top of issues before they arise.
Foodservice projects often begin with consultants providing drawings as part of the design and specification process. On many occasions, these projects also require Revit capabilities. Next, dealers need a quote. Then, once projects are awarded, the dealers need submittal drawings. The entire process is often nuanced and requires copious amounts of attention. That's why RDT has created a team of professionals who, individually, can help with every step in this process.
There's nothing worse than pulling out a cut of meat from the walk-in freezer during dinner prep, only to find that it's covered in freezer burn spots. But what does freezer burn actually mean, and what are the five most harmful effects of freezer burn in a restaurant or commercial kitchen?
Rising temperatures may not be the only thing to worry about in the dead of summer. While the warm air outside may be welcome, it may result in increased energy bills that can really make you sweat. Those rising energy bills can lead directly to a reduction in profits.
Warehouses, industrial buildings, and manufacturing facilities all require a significant level of cooling that requires larger scale refrigeration. Depending on the size, though, the requirements could be quite different.
Refrigeration systems are a vital part of the modern world, used everywhere from industrial manufacturing to food processing to residential and commercial air-conditioning. Today, the world of refrigeration systems is becoming more and more tightly regulated. Such regulations ultimately act to increase sustainability, while lowering energy consumption, and this has enormous impacts on those of us in the foodservice industry.
Restaurants have notoriously high overhead and correspondingly small profit margins, meaning owners must do everything they can to eliminate unwanted inefficiency and waste. Historically, fresh produce has been one of the largest single sources of waste for restaurants. Now. many chefs are taking extra measures to ensure they get the most from their fruits and vegetables.
Topics: food waste