Grabbing something to eat at sports arenas and stadiums used to be a quick and, hopefully, not too messy affair. Fine dining was not part of the experience of watching a live baseball or hockey game. Times have changed, though. Sporting venues are becoming part of larger entertainment districts that offer attractions every day of the week.
In terms of commercial refrigeration in restaurants, hotels, and other foodservice operations, we often think of the summer months as being the prime time for energy savings. It makes sense because it requires more effort (a.k.a. energy) to keep things cold in the dead of summer, but that doesn't mean summer is the only opportunity for reducing energy consumption.
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.
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.
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.
Over the course of our lives, the average American will spend roughly 90,000 hours at work. Put another way, we will spend nearly a third of our entire lives on the job. When you combine this with other facts like 80 percent of Americans are dissatisfied with their employment and a quarter of us say work is our number one stressor, making the workplace as comfortable as possible can be critical to a company's success.
This September, RDT held another successful FCSI Education Provider Program for foodservice consultants at our factory here in Waxahachie, Texas. The seminar, which brings in consultants from all over the country, is an opportunity for them to interact directly with our team and their peers over the course of two days.
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.
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.
It's a fact. Reducing utility costs will ultimately add to the bottom line of your foodservice operation. According to some industry leaders, gross profits increased last year, but at the same time, expenses -- including energy expenses -- increased almost five percent more than the level of gross profits.
As a result, saving on expenses is a great way to add to an operation's bottom line. Let's take a look at a few numbers.