Many define food waste as throwing out food that is inedible or spoiled. But the term food waste also includes edible food that is leftover from food prep or cooking. With 30-40% of food in the U.S. thrown out every year, chefs are developing new ways to use food waste that is still safe to consume. There are many ways to transform leftover food into creative dishes and new menu ideas, helping with commercial kitchens' budgets.
There are many reasons we store blood. From blood banks that stock supplies in case of emergencies to cord blood storage used to capture DNA from newborns, the business of blood is important, and it's largely dependent on successful storage conditions.
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.
$160 billion. That’s a lot of money. It’s also how much Americans waste in food every year. That’s roughly 30-40% of the food supply in the United States. You might want to think twice about what you throw out when cleaning the refrigerator.
In a world where foodservice hours are limited and operations are adjusting to meet new regulations, finding a way to reduce spending while still serving can be difficult. We understand that changes in the industry are inevitable and making them a little less stressful is important.
One of the many ways to follow these new guidelines, operate safely, and maintain the quality of your foodservice products is through remote monitoring. This allows you to use technology to your benefit and ensure your product doesn't go bad. It also allows you to troubleshoot and service equipment without having to replace it as often. Through systems like the Eco-Smart Conroller, refrigeration control is made easy.
We all know that the climate is very different today, compared to how it was in January and February of 2020. In March, COVID-19 put a halt to how most American's (and most of the world, for that matter) lived their daily lives. Travel was grounded. Schools switched from in-person learning to an online platform literally overnight. At RDT, our FSCI seminars for the foreseeable future have been postponed, and many trade shows cancelled. Restaurants have had to adapt their business models, and, in turn, we have had to switch to a virtual learning mindset.
Energy costs are always a major concern in the restaurant industry. The ongoing, robust use of energy-intensive, commercial kitchen appliances is hard on the electric bill. In fact, restaurants consume three times more energy per square foot than other commercial enterprises according to the U.S. Energy Information Administration. Specialized equipment and extensive hours of operation, as well as high demand, cause excessive energy usage and sometimes even wasteful practices.
For many Americans, eating healthy can be a daily struggle. With increasingly busy schedules and only so many hours in the day, finding the time to prepare and enjoy healthy food often seems impossible. Still, following a proper diet doesn't have to be complicated.
It's cool how ice is formed, but it's even cooler how to prevent it. Learning about smart recoil and the science and dynamics behind ice formation is informative and interesting, and knowing the reason "why" behind it, can absolutely equip you in preventing it in places where you may not think it's so "cool"- like your freezer.
It's the decade of technological advances and discovering ways to become more sustainable in business. When it comes to foodservice operations, there isn't a shortage of appliances and controls that are currently available to make your kitchen more profitable. With various opportunities to follow trends and maintain profitability, you'll find benefits around every corner. One major trend is smart kitchens, also known as connected kitchens, and how they help ease labor issues while ensuring quality service for those waiting consumers.