With thousands of dollars of perishable product under refrigeration at any given time, restaurant owners and managers prize speed of service above all else from their refrigeration contractors. And, remote monitoring to head off equipment trouble and prevent product loss also is of great interest to these customers.
Dennis Devies, a 20-year veteran of the restaurant business, is executive chef at the Music Box Supper Club in Cleveland. On busy nights, he and his kitchen staff may be responsible for producing 500 dinners — the two-level venue seats 300 upstairs in the casual-dining concert hall and an additional 200 downstairs in the fine-dining supper club. He has about $14,000 in inventory under refrigeration at any given time.