Welcome to the RDT Blog.

The holiday season means seeing an increase in customers at restaurants, bars, hotels, and hospitality venues. However, this heightened culinary indulgence can also lead to a surge in food waste. During this time, it is crucial to adopt strategies and technologies that minimize food waste in the hospitality industry. From optimizing commercial refrigeration systems to embracing energy-efficient solutions, here's how to ensure a more sustainable and responsible approach to holiday foodservice.

Refrigeration racks aren't just for large jobs and spaces. In fact, at RDT, we build racks for any size project with the same dependable quality.

Having a great walk-in cooler or freezer is important in every restaurant and bar. But walk-ins aren't only for the foodservice industry. In fact, having customized walk-in coolers and freezer for a variety of businesses is a trend that has been going upward. Here are some places where having walk-ins helps improve business and sales. 

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.

When's the last time you checked the pH level of your pool? Easy question if you own one. Now when's the last time you checked the pH levels of your refrigerated items? Now that one could leave a few folks scratching their heads.

We've previously written about all the specialized refrigeration rooms and projects that we've helped operators come to life. We've also spoken about how some professions require a specific humidity inside their refrigeration system in order to keep their specific product viable. And while certain materials require specific refrigeration needs to maintain quality or freshness, did you know storing items can corrode your refrigeration system due to low pH?

Are your commercial refrigerators holding food at the right temperature? If not, they could be putting your food in the 'Danger Zone' of potential foodborne pathogens! A commercial freezer that doesn't maintain the proper temperature can result in substandard quality and substantial food waste. Commercial refrigerators are no different and learning the ideal temperature for your commercial refrigerator is important for all foodservice operators to know.

"But, it's a dry heat."

As summer temperatures creep upwards for most of the United States, we've surely all heard that saying. And it can ring true because humidity plays a huge role in how temperature is felt. A 90-degree day in the desert feels much different than one in the humid south. Humidity levels are crucial within the commercial refrigeration industry. In fact, some professions rely on humidity as the sole method of inventory storage. 

Being flexible in business can help you pivot and adjust to sudden changes. This includes your commercial refrigeration. Having the ability to go from refrigerator to freezer space not only helps your business become more flexible, but also adjust to supply changes. 

Having automation in commercial refrigeration is important, especially in the foodservice business. When backup compressors are used, it helps free up employees to do other things that will help your business make money. More importantly, if your primary unit does go down, there won't be an interruption of service, or worse, lost product. Here are a few examples of how a backup compressor can help your business.

Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?