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.
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.
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.
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.
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.
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.
We waste a lot of food. In fact, close to a third of the world's food production is wasted each year, accounting for roughly 1.3 billion tons and nearly $990 billion dollars. In the United States alone, Americans waste $160 billion of that total, which is nearly 30 to 40 percent of the entire U.S. food supply.
But are we making progress? What is being done to prevent food waste? Where are we at in 2018?
Prime + Proper has been mentioned as one of the finest steakhouses in America. When it opens over the next several weeks, there will be many diners anxious to check out the new facility in downtown Detroit’s Capitol Park neighborhood.
What do foodservice operations like restaurants, schools, or hospital cafeterias have in common? The need for commercial refrigeration that is efficient, cost-effective, and reliable. One way all these refrigeration challenges can be answered starts with a small but powerful piece of equipment – a digital scroll compressor.