It’s easy in the HVACR business to get caught up in and maybe even a little overwhelmed by all the technology and regulations and rapid-fire changes — especially in the refrigeration sector. It’s important, however, not to let all the pandemonium make you lose sight of the human side of the business.
I was reminded of this by recent conversations I had with individuals who represent two important types of clients for refrigeration contractors: restaurant owners and hospital administrators. Both gentlemen were at least vaguely aware of some of the challenges their refrigeration contractors face (although they certainly weren’t aware of the one-two EPA-DOE punch that is in the process of being delivered to the refrigerants industry), but the fact is they face their own challenges. The restaurant business is notoriously tough, and hospital administrators face literal life-or-death decisions going on under their roofs every day.