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.
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?
Multi-state, foodborne illnesses continue to affect American consumers, and not only from farm-to-supermarket. Downstream food service operations like those found in K-12 cafeterias, hotel restaurants, and at sports stadiums are often the site of consumer food poisoning incidents.
Record-breaking attendance, enlightening industry discussions, and even glow-in-the-dark bowling.
If you happened to miss out on the 2019 FCSI Education Provider Program's Refrigeration Training Seminar held at RDT's factory in Waxahachie, Texas, check out this short video recapping the event:
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?
Preventive maintenance is essential if you want your refrigeration unit to last.
While some may think about service and call an expert only when things break down, simple tips can help operators eliminate downtime-related costs that result from refrigeration failures. Regular service and maintenance allows operators to stay on top of issues before they arise.
Foodservice projects often begin with consultants providing drawings as part of the design and specification process. On many occasions, these projects also require Revit capabilities. Next, dealers need a quote. Then, once projects are awarded, the dealers need submittal drawings. The entire process is often nuanced and requires copious amounts of attention. That's why RDT has created a team of professionals who, individually, can help with every step in this process.
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?
Rising temperatures may not be the only thing to worry about in the dead of summer. While the warm air outside may be welcome, it may result in increased energy bills that can really make you sweat. Those rising energy bills can lead directly to a reduction in profits.