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How Menu Design and Planning Can Reduce Food Waste

Posted by RDT on Dec 20, 2018 5:24:53 PM

 

When it comes to food waste, there are three main areas of focus according to the ReFED Restaurant Food Waste Action Guide. Those three areas are food waste prevention, food waste recovery, and recycling. 

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Topics: refrigeration, food waste

Five Food Waste Initiatives That Can Increase Profit Potential

Posted by RDT on Dec 17, 2018 1:03:58 PM

When it comes to food waste, there are many reasons why foodservice operations across North America look to reduce it. In fact, over the last few years, it's been one of the hottest initiatives in the industry.

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Topics: refrigeration, food waste, commercial refrigeration

What Is Workplace Hospitality and Why You Should Care

Posted by RDT on Nov 29, 2018 9:34:50 PM

 

Over the course of our lives, the average American will spend roughly 90,000 hours at work. Put another way, we will spend nearly a third of our entire lives on the job. When you combine this with other facts like 80 percent of Americans are dissatisfied with their employment and a quarter of us say work is our number one stressor, making the workplace as comfortable as possible can be critical to a company's success.

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Topics: refrigeration, corporate cafeteria, corporate foodservice, B&I Dining

Store These Four Foods at the Right Humidity Levels

Posted by RDT on Nov 23, 2018 12:00:00 PM

 

When we talk about storing and preserving foods, the first factor that typically comes to mind is temperature. While temp is absolutely a critical component in proper storage conditions (if not the most important), it's certainly not the only one.

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Topics: humidity

The Top Three 2019 Food Trends Impacted by Refrigeration

Posted by RDT on Nov 19, 2018 11:48:34 AM

The lists are starting to emerge. As we end 2018 and head toward 2019, everyone seems to have an opinion about what will be hot in food and beverage in the coming year, but here at RDT, we want to focus on what will be cold, so to speak. 

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Topics: food waste, trends

A Brief Look at the Six Types of Standard Refrigeration Rack Systems

Posted by RDT on Nov 6, 2018 10:20:00 PM

You’ve had it. The individual refrigeration systems in your commercial kitchen are driving up your utility bills, not to mention filling your employees’ workspace with unwanted noise and excess heat. You’re ready to do something about it, and it starts with remote refrigeration and a rack system.

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Topics: remote refrigeration, refrigeration rack system, rack system

The Keys to Dry Aging Steak

Posted by RDT on Oct 31, 2018 2:27:37 PM

 

If you ask many chefs, the concept of steak is kind of ho-hum in the fine dining world. It doesn't involve a lot of creativity. If you ask the general public, though, and even many of those same chefs when they're off hours, the idea of a juicy, well-cooked steak is often a good one.

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Topics: HACCP, humidity, dry aging

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: energy efficiency, c-stores

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

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