Refrigeration

New York City’s Winter 2015 Restaurant Week is almost upon us. You’re probably scrambling to get ready for the onslaught of New Yorkers and tourists lining up for a chance to sample the trendiest and tastiest fare the city’s restaurants have to offer. It’s one of the best opportunities to create a buzz about your restaurant and attract a host of new diners. But if your refrigeration equipment fails, you’ll be sending all those potential new customers home dissatisfied or worse. So, in advance of restaurant week, we’ll be posting great tips and resources on how to keep your equipment (and your head) cool! Refrigeration equipment is your best friend and worst enemy Anyone who manages a food service operation probably has a love-hate relationship with refrigeration equipment. On one hand, they help you serve fresh and appealing fare. Without your coolers, chillers and walk in freezers, you’d be serving lukewarm drinks, wilted greens and melted ice cream. And that’s exactly the problem: when they break down, your business quickly comes to a screeching halt. If you’ve been in the business for a while, you’ve certainly experienced the anxiety (even panic) that occurs when a critical refrigeration unit goes down during a busy dinner shift. You can lose thousands of dollars in wasted product and lost business in a very short period of time. Not to mention the repair bill, which can often cost you double if it happens at night or a weekend, which of course it will! Luckily, avoiding commercial refrigeration repair isn’t as daunting as it seems; most breakdowns of commercial refrigeration equipment can be prevented...