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The Top Five Trends in C-Stores

Posted by RDT on Oct 2, 2018 3:51:31 PM

One thing's for sure. Now more than ever before, c-store trends are driven by one factor more than all the others. We like to say the customer is always right, but when it comes to convenience stores, it is.

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Topics: c-stores, energy efficiency

Why RDT Hosts Foodservice Consultant Seminars (and What You May Have Missed This Year)

Posted by RDT on Sep 26, 2018 9:37:09 AM

This September, RDT held another successful FCSI Education Provider Program for foodservice consultants at our factory here in Waxahachie, Texas. The seminar, which brings in consultants from all over the country, is an opportunity for them to interact directly with our team and their peers over the course of two days.

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Topics: refrigeration, Eco-Cool, commercial refrigeration, consultants, refrigeration rack system

The Top Three School Foodservice Refrigeration Challenges

Posted by RDT on Sep 14, 2018 5:26:05 PM

 

How can we get more students to eat healthier lunches at a lower cost?

In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.

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Topics: energy efficiency, Walk-Ins, HACCP, food safety, food storage, Regulations, school, redundancy

Tips for Lowering Energy Costs in Restaurants and Foodservice Operations

Posted by RDT on Sep 10, 2018 2:40:49 PM

 

Restaurants and foodservice operations are one of the biggest consumers of energy. This has a direct impact on profitability, particularly when volatile energy costs are on the rise.

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Topics: energy efficiency, Walk-Ins, Eco-Smart, redundancy

A Close Look at Energy Usage in Restaurants

Posted by RDT on Aug 28, 2018 6:11:14 PM

 

When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.

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Topics: energy efficiency, Walk-Ins, Digital Scroll Compressor, Eco-Smart, Eco-Cool, redundancy

The Impacts of Icing in Your Commercial Freezer (and How to Stop It)

Posted by RDT on Aug 21, 2018 3:22:26 PM

 

The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.

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Topics: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety

A Look Inside NYC's Legacy Records for a Peek at Their Refrigeration

Posted by RDT on Aug 17, 2018 11:47:47 AM

Legacy Records is one of the latest endeavors from one of New York City's hottest restaurant groups. Delicious Hospitality is the team behind Charlie Bird and Pasqaule Jones, and now they're opening up their latest shop near the Javits Center.

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Topics: refrigeration, Eco-Cool, commercial refrigeration, Fine Dining, redundancy, Walk-Ins

The Relationship Between Refrigeration Redundancy and Service

Posted by RDT on Aug 7, 2018 10:26:28 PM

Service calls can be scary for a variety of reasons. They can be expensive. They can disrupt your operation. They can be late. Even worse, they may not even be open depending on the time of your refrigeration outage.

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Topics: refrigeration, Eco-Cool, commercial refrigeration, redundancy, Walk-Ins, service technician

What Is the Real Impact of Lower Utility Costs?

Posted by RDT on Jul 17, 2018 5:06:01 PM

 

It's a fact. Reducing utility costs will ultimately add to the bottom line of your foodservice operation. According to some industry leaders, gross profits increased last year, but at the same time, expenses -- including energy expenses -- increased almost five percent more than the level of gross profits.

As a result, saving on expenses is a great way to add to an operation's bottom line. Let's take a look at a few numbers.

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Topics: refrigeration, commercial refrigeration, Eco-Cool, energy efficiency

A Close Look at Why Restaurants Should Reduce Food Waste

Posted by RDT on Jul 6, 2018 8:00:00 AM

 

Food waste is a major issue in restaurants and other commercial foodservice operations across the country. In fact, according to the non-profit ReFED, which specializes in food waste reduction, the United States wastes about 63 million tons of food each and every year.

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Topics: refrigeration, commercial refrigeration, Eco-Smart, Eco-Cool, food waste, redundancy