Consumers are seeking convenience, and the proof is in the numbers. According to the 2018 NACS/Nielsen Convenience Industry Store Count, there were over 400 new convenience stores added in the United States in 2017. A big reason for that growth, and the increased traffic in existing c-stores around the country, is foodservice.
Topics: energy efficiency, convenience stores, Eco-Cool, redundancy
Hospitals are one of the largest consumers of energy of any type of commercial building. When you consider this fact in conjunction with rising costs and shrinking reimbursements, the ability to reduce energy consumption is an important way for hospitals and healthcare facilities to realize financial savings.
Topics: healthcare, hospitals, HVAC, Lighting, Energy Study, energy efficiency
Topics: refrigeration, commercial refrigeration, Walk-Ins, Eco-Cool, energy efficiency, Digital Scroll Compressor
The new school year is a time for fresh beginnings. For students, that means new school clothes, a new backpack, and a shiny new lunchbox. For school directors, that often means selecting new school foodservice equipment for the cafeteria. While it may not cause the same stress as a 3rd grader deciding what superhero shirt to wear on the first day, choosing foodservice equipment is a taxing experience for administrators. Especially for those who don’t have the information to make an educated decision.
Topics: refrigeration, commercial refrigeration, school, Retrofitting, energy efficiency, Foodservice Director
Many people look at frost in a walk-in as a good thing. It means it’s properly cooling, right? Wrong. Frost in a walk-in can have detrimental effects on your commercial kitchen.
Topics: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety
In the restaurant industry, every inch of space is valuable. Each piece of foodservice equipment, like refrigeration systems, is a piece of a puzzle that must fit together in the space provided. And restaurant operators, especially of smaller restaurants, face a big challenge when it comes to their refrigeration rack systems: the footprint.
Topics: refrigeration, Eco-Cool, commercial refrigeration, Digital Scroll Compressor, energy efficiency
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?
Topics: refrigeration, energy efficiency, commercial refrigeration, Eco-Smart, Retrofitting, Chain Restaurants, school, Walk-Ins, food waste, HACCP, remote refrigeration
Commercial foodservice equipment needs to do more than just keep food items cool, it needs to be efficient and up to today’s technological standards. These days, you can pretty much control your entire life in the palm of your hand. The Eco-Smart controller by RDT allows you to monitor and control your commercial kitchen refrigeration systems from the convenience of your tablet, smart phone, or computer, too.
Topics: refrigeration, energy efficiency, commercial refrigeration, food safety, Eco-Smart
One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.
Topics: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety
The hot summer months bring rising waves, rising temperatures, and rising energy bills. Keeping your restaurant, school, hospital, or cafeteria costs down is imperative throughout the year. However, without an energy-efficient game plan for the summer, the sun won’t be the only thing making you sweat these next few months.
Topics: refrigeration, energy efficiency, commercial refrigeration, food safety, Eco-Cool
