Welcome to the RDT Blog.

If you're in the foodservice industry, you know your utility bill is one of your largest expenses. And of those energy eaters, your walk-in freezer and refrigerator can be some of the largest draws of your electricity.

Topics: refrigeration, food waste, energy efficiency, maintenance

Think of how many times you’ve grabbed an apple only to find a section of it bruised. What happened to that apple? Did you disregard the imperfection and use it anyways, or did you throw the entire piece of fruit away? Most people would have done the latter. It’s all too common in this day and age, and as we’ve discussed before, food waste statistics are jarring. So how can we take these food waste studies and do something about it?

Topics: food safety, refrigeration, food waste, commercial refrigeration

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: food safety, freezer, freezer burn, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer

 

There's nothing worse than pulling out a cut of meat from the walk-in freezer during dinner prep, only to find that it's covered in freezer burn spots. But what does freezer burn actually mean, and what are the five most harmful effects of freezer burn in a restaurant or commercial kitchen?

Topics: freezer, freezer burn, refrigeration, food waste, commercial refrigeration

Restaurants have notoriously high overhead and correspondingly small profit margins, meaning owners must do everything they can to eliminate unwanted inefficiency and waste. Historically, fresh produce has been one of the largest single sources of waste for restaurants. Now. many chefs are taking extra measures to ensure they get the most from their fruits and vegetables.

Topics: food waste

 

The Green Restaurant Association is an international, non-profit organization dedicated to creating green, sustainable practices in the restaurant industry. In addition to detailing ways operators can green their restaurants, the Green Restaurant Association also provides a breadth of knowledge on sustainable foodservice practices.

Topics: refrigeration, sustainability, food waste, commercial refrigeration, energy efficiency

In foodservice, peace of mind is rare. Each day brings a unique challenge. For foodservice operators relying on a wide range of equipment, there’s always a thought in the back of their minds that today is the day something stops working. When a refrigeration system goes down, it can send ripples throughout the operation. That’s not the case when redundancy is built into a refrigeration system.

Topics: refrigeration, food waste, energy efficiency, school, Eco-Cool, redundancy

 

When it comes to food waste, there are three main areas of focus according to the ReFED Restaurant Food Waste Action Guide. Those three areas are food waste prevention, food waste recovery, and recycling. 

Topics: refrigeration, food waste

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.

Topics: refrigeration, food waste, commercial refrigeration

The lists are starting to emerge. As we end 2018 and head toward 2019, everyone seems to have an opinion about what will be hot in food and beverage in the coming year, but here at RDT, we want to focus on what will be cold, so to speak. 

Topics: food waste, trends