Copper is a plumber’s best friend and an invaluable material in piping systems for commercial refrigeration.
The Green Restaurant Association is an international, non-profit organization dedicated to creating green, sustainable practices in the restaurant industry. In addition to detailing ways operators can green their restaurants, the Green Restaurant Association also provides a breadth of knowledge on sustainable foodservice practices.
When it's time to upgrade your commercial refrigeration, there's an enormous opportunity to save money no matter what type of foodservice operation you run.
Grabbing something to eat at sports arenas and stadiums used to be a quick and, hopefully, not too messy affair. Fine dining was not part of the experience of watching a live baseball or hockey game. Times have changed, though. Sporting venues are becoming part of larger entertainment districts that offer attractions every day of the week.
In terms of commercial refrigeration in restaurants, hotels, and other foodservice operations, we often think of the summer months as being the prime time for energy savings. It makes sense because it requires more effort (a.k.a. energy) to keep things cold in the dead of summer, but that doesn't mean summer is the only opportunity for reducing energy consumption.
In foodservice, peace of mind is rare. Each day brings a unique challenge. For foodservice operators relying on a wide range of equipment, there’s always a thought in the back of their minds that today is the day something stops working. When a refrigeration system goes down, it can send ripples throughout the operation. That’s not the case when redundancy is built into a refrigeration system.
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.
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.
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.
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.