Consulting with a refrigeration engineer should be part of every loss prevention plan for chiefs of hotels, food shop stores, trattorias and any other places that stores and re-sells food products. Executives naturally come with the unspoken job outline of living by the credo, "To always be prepared." Running interference to stop synthetic and natural catastrophes from decreasing revenues and profits is the daily game of running a successful firm. Failing to be proactive in business is dear.
On December 25, 2012; (yes, Xmas Day), several local stores which carry the name of a major food chain, lost power for a few days due to hurricanes that produced powerful winds. They were without electricity for around a week.
Due to a lack of foresight, they'd no backup refrigeration plan ready. Consulting with a refrigeration engineer, prior to a crisis, might have prevented the gigantic losses of meat, dairy and produce. Food that is stockpiled in a unit that's got a temperature between 40 and 100 40 degrees is in the "danger zone."
Not only would have the backup refrigeration plan designed by the refrigeration engineer been put into immediate action; but he'd have also been available to be on-site during the storm emergency. The sum of money it takes to hire a refrigeration engineer is insignificant to the advantages.
It makes virtually no difference if you are a mom and pop greengrocer, the deli on the corner, or part of a conglomerate. You want to guard your products. The corner shop stores that were badly affected by this Xmas Day storm were perfectly capable of getting a specialist refrigeration expert. This food chain is ranked number 23 on the 2012 Fortune 30 list.
Of course this rank is based on 2011 financial reports. Income for the year are listed as 602 million dollars. What effect will these spoilage costs have on this years' money? Don't copy the big dogs. Play like a winner.
On December 25, 2012; (yes, Xmas Day), several local stores which carry the name of a major food chain, lost power for a few days due to hurricanes that produced powerful winds. They were without electricity for around a week.
Due to a lack of foresight, they'd no backup refrigeration plan ready. Consulting with a refrigeration engineer, prior to a crisis, might have prevented the gigantic losses of meat, dairy and produce. Food that is stockpiled in a unit that's got a temperature between 40 and 100 40 degrees is in the "danger zone."
Not only would have the backup refrigeration plan designed by the refrigeration engineer been put into immediate action; but he'd have also been available to be on-site during the storm emergency. The sum of money it takes to hire a refrigeration engineer is insignificant to the advantages.
It makes virtually no difference if you are a mom and pop greengrocer, the deli on the corner, or part of a conglomerate. You want to guard your products. The corner shop stores that were badly affected by this Xmas Day storm were perfectly capable of getting a specialist refrigeration expert. This food chain is ranked number 23 on the 2012 Fortune 30 list.
Of course this rank is based on 2011 financial reports. Income for the year are listed as 602 million dollars. What effect will these spoilage costs have on this years' money? Don't copy the big dogs. Play like a winner.
About the Author:
Elle McDougall writes for G2 Glasgow. G2 are a refrigeration engineers in Glasgow servicing many bars, hostels and restaurants.
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