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.
Topics: refrigeration, commercial refrigeration, Eco-Cool, refrigeration rack system, consultants
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.
Topics: energy efficiency, Walk-Ins, Eco-Smart, redundancy
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.
Topics: energy efficiency, Walk-Ins, Eco-Cool, Eco-Smart, Digital Scroll Compressor, redundancy
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.
Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients
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.
Topics: refrigeration, commercial refrigeration, Walk-Ins, Eco-Cool, redundancy, Fine Dining
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.
Topics: refrigeration, commercial refrigeration, Walk-Ins, Eco-Cool, redundancy, service technician
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.
Topics: refrigeration, commercial refrigeration, energy efficiency, Eco-Cool
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.
Topics: refrigeration, food waste, commercial refrigeration, Eco-Cool, Eco-Smart, redundancy
Through organizations like the Commercial Food Equipment Service Association (CFESA) and other dedicated entities, general contractors and refrigeration installation companies will often come together to figure out ways to maximize the impact and profitability of their businesses. They take pride in what they do, and we should know, because that's the way we started here at RDT.
Topics: refrigeration, commercial refrigeration, Eco-Cool, redundancy, service technician, installation
Automation is here to make our lives easier, and this is especially true when it comes to commercial refrigeration in the foodservice industry. Time spent maintaining equipment or performing service tasks is time spent away from the customer, and ultimately, the potential for profit.
Topics: refrigeration, commercial refrigeration, Eco-Cool, redundancy
