How can we get more students to eat healthier lunches at a lower cost?
In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.
Topics: energy efficiency, Walk-Ins, HACCP, food safety, food storage, Regulations, school, 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: energy efficiency, food waste, freezer, Walk-Ins, Ingredients, freezer burn, food safety
In all walks of life, we’re always looking for that “easy button” – that one solution that solves our most pressing challenges without causing us worry, stress, or financial burden. While the real “easy button” is just for show, remote refrigeration monitoring is one solution that’s making life easier for foodservice operators.
Topics: refrigeration, commercial refrigeration, commercial freezer, freezer, Walk-Ins, food waste, food safety, remote monitoring, temperature monitoring
We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.
Topics: refrigeration, commercial refrigeration, Environment, food safety, Fine Dining, Danger Zone, Ingredients, commercial freezer, sustainability
Just a few degrees can separate food waste from profitable food. Store food in temperatures that are too warm and it will spoil. Store food in frozen conditions for too long and you run the risk of freezer burn. However, all that costly food waste can be eliminated through proper storing conditions in a commercial freezer. Which begs the question, are you saving money by maintaining the quality of the food in your walk-in freezer?
Topics: refrigeration, commercial refrigeration, commercial freezer, freezer, freezer burn, Walk-Ins, food waste, food safety
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
One of the most important things in a commercial foodservice operation is food safety. When most people think of food safety, they think of proper food handling. However, proper storage of food is also extremely important to the integrity of your food. Consider these tips when storing food and organizing your walk-in.
Topics: refrigeration, commercial refrigeration, food safety, food storage, HACCP, food waste
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
