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Commercial Refrigeration

5 Ways to Stop Negative Reviews of Your Restaurant

by Michael C. Rosone |

Stop negative reviews

Negative reviews of your restaurant can be a frustrating problem. Especially when you have a great chef and you know the food is good. Yet there are still people writing negative reviews and giving you only a couple of stars on Yelp.

What’s going on? And how can you put a stop to it?

Many restaurant owners are very conscientious about the quality of the food (and rightly so), yet don’t pay as much attention to the dining atmosphere. This is a mistake, especially in New York City, where there is so much competition. It doesn’t take much for an unhappy customer to choose the restaurant around the corner next time.

A great dining experience is not only about the food. There are many additional factors that can make or break a customer’s experience. If you want to put a stop to negative reviews, it pays to fix these issues once and for all.

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What You Need to Know About Refrigerant Safety and Your HVAC System

by Michael C. Rosone |

If It’s Bad for the Ozone Layer, It’s Bad for You.

If you’re a facility manager, you may think all you need to know about your air conditioning system is that it’s working properly. If the building is cool, why worry about how that happens?

The reason you should be concerned is that refrigerants, the chemicals in your air conditioner that actually do the cooling, can pose a serious threat to your building’s occupants (not to mention the planet’s ozone layer) if not handled properly.

It’s important to understand the potential dangers posed by refrigerants so you make sure to hire only qualified technicians to work on your air conditioning system, and so that you take precautions to prevent any accidents from occurring in your building.Read More

The 6 Step Guide to NYC Restaurant Energy Savings

by Michael C. Rosone |

In the restaurant business, how do you keep your profits consistent when costs are continuously rising? Food prices, utility rates and wages are going nowhere but up. Especially in New York City where competition is fierce, you probably aren’t in a position to raise prices to offset increased expenses. So what can you do? You need to find a way to cut operating costs without impacting the quality of your product or the comfort of your guests.

A surprisingly effective strategy is to focus on energy efficiency. According to ENERGY STAR, the average restaurant uses 5 to 7 times more energy per square foot than other commercial buildings. If yours is a quick-service restaurant, you may be using up to 10 times more energy. That’s a lot of cash that could be going toward your bottom line. If you can save 20 percent on energy costs, that could increase your profit margin by as much as one-third.Read More

Low-Cost & No-Cost Energy Saving Tips for Restaurants

by Michael Rosone |

Energy saving tips for restaurants

If you’re interested in reducing energy usage and costs, you’ve come to the right place. There are plenty of energy saving tips for restaurants that lower energy consumption and your bills. Here’s the good news: not all energy saving tips for restaurants require a huge capital outlay.

First, let’s take a closer look at the root of the problem.

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Who takes care of corporate cafeteria equipment maintenance?

by Michael C. Rosone |

corporate cafeteria equipment maintenance

If you have outsourced management of your corporate cafeteria, there’s one aspect that may be a gray area: who is responsible for cafeteria equipment maintenance? Is it your cafeteria management company or your facilities management team? If you’re not sure who’s taking care of it, the answer might be nobody.

If kitchen and refrigeration equipment maintenance is neglected, that’s going to increase your costs and reduce the quality of service. Learn more about what needs to be done, and the risks of letting those tasks fall through the cracks.

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