Contractors and service technicians who work in restaurant refrigeration need to understand something: As valuable as their services are, they are — in the mindset of restaurant decision makers — only one part of a complex and often confusing equation.
I just spent several days in Kansas City, Mo., for the annual SkillsUSA National Leadership and Skills Conference. Once out of the heat and humidity and inside air conditioned Bartle Hall for the HVACR contest, I found, as usual, lots of attention given to refrigeration.