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
Restaurants and foodservice operations are one of the biggest consumers of energy. This has a direct impact on profitability, particularly when volatile energy costs are on the rise.
Topics: energy efficiency, Walk-Ins, Eco-Smart, redundancy
When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.
Topics: energy efficiency, Walk-Ins, Digital Scroll Compressor, Eco-Smart, Eco-Cool, redundancy
Legacy Records is one of the latest endeavors from one of New York City's hottest restaurant groups. Delicious Hospitality is the team behind Charlie Bird and Pasqaule Jones, and now they're opening up their latest shop near the Javits Center.
Topics: refrigeration, Eco-Cool, commercial refrigeration, Fine Dining, redundancy, Walk-Ins
Service calls can be scary for a variety of reasons. They can be expensive. They can disrupt your operation. They can be late. Even worse, they may not even be open depending on the time of your refrigeration outage.
Topics: refrigeration, Eco-Cool, commercial refrigeration, redundancy, Walk-Ins, service technician
Food waste is a major issue in restaurants and other commercial foodservice operations across the country. In fact, according to the non-profit ReFED, which specializes in food waste reduction, the United States wastes about 63 million tons of food each and every year.
Topics: refrigeration, commercial refrigeration, Eco-Smart, Eco-Cool, food waste, redundancy
Through organizations like the Commercial Food Equipment Service Association (CFESA) and other dedicated entities, general contractors and refrigeration installation companies will often come together to figure out ways to maximize the impact and profitability of their businesses. They take pride in what they do, and we should know, because that's the way we started here at RDT.
Topics: refrigeration, Eco-Cool, commercial refrigeration, redundancy, installation, service technician
Automation is here to make our lives easier, and this is especially true when it comes to commercial refrigeration in the foodservice industry. Time spent maintaining equipment or performing service tasks is time spent away from the customer, and ultimately, the potential for profit.
Topics: refrigeration, Eco-Cool, commercial refrigeration, redundancy
Have you ever been on the roof of a convenience store? We have, and if you don't keep things in proper condition and working order, it can cost your c-store thousands of dollars annually.
Topics: energy efficiency, convenience stores, Eco-Cool, redundancy, HVAC
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
