Welcome to the RDT Blog.

Just like homes, foodservice operations can generate a lot of leftovers. Are you using those leftovers to prevent food waste and improve your bottom line?

As the food delivery business continues to boom, ghost kitchens make it more convenient to deliver meals by saving time, maximizing space, satisfying guests, and generating profit with the help of mobile apps, online ordering, and third-party deliveries.

It's certainly been a wild ride, and we still have a few days to go. The year 2021 will go down as one that saw many challenges, as well as so many solutions. Here at RDT, that's the way we look at things, by focusing on the solutions.

Based on Long Island, just outside of New York City, Clements-Stella-Gallagher Marketing (CSGM) carries a tradition very similar to that of RDT. A belief in excellent customer service and support, along with a partnership with our community of factories, consultants, dealers, and end-users.   

When it comes to making decisions, do you tend to go with your brain or your heart? In some cases, that may lead to dramatically different results. In refrigeration, the two work together to make the best decision for your refrigeration system.

When you're considering value refrigeration options, don't sacrifice quality. Polarcraft Refrigeration Products was formed to solve that challenge. With a complete line of medium and low temp AWEF-compliant systems available, and unmatched engineering behind the products, Polarcraft could be a perfect fit for your foodservice operation.

As we head into the colder winter months, it's a great time to make sure your refrigeration systems are up-to-date. While that might seem counterintuitive, the coming change in seasons provides an opportunity to make sure you're following the recommended preventative maintenance checklist.

One of the advantages of being a family-owned and operated company is that it allows us to maintain close ties to our local community, and more importantly, continue to grow right here where we got started.

While budgetary concerns are something most schools deal with on an annual basis, it's something that can be prepared and accounted for. Throw in a pandemic that lasts for multiple school years, and you can throw most of that preparation out the window. School budgets have never been tighter, and schools are looking to save on costs more than ever before.

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.