If you take a close look at many commercial electrical bills, you’ll note something called a “demand charge”. This is a fee the utility charges you based on the maximum amount of power your facility required during any 15-30-minute interval over the last billing period. Essentially, this is a fee the utility imposes on […]
It’s hard to believe, but we first introduced our platform to the commercial market a decade ago. Since then, we’ve been working hard to continuously improve our solution, learn even more about the challenges our customers face with their businesses, and refine and further develop our system to meet those challenges head-on. The beauty of […]
Packaged rooftop units (RTUs) are essential to most commercial operations. They are vital to every cool ice cream shop on a hot day, warm coffee shop on a cold one, and now (more important than ever) the increased ventilation required for restarting business mid-pandemic. Because of RTUs’ key role in delivering a great customer (and […]
It’s safe to say we now find ourselves in a new reality with the outbreak of this global pandemic known as COVID-19. I trust all of our friends and colleagues in the industry are taking every measure to ensure the safety of themselves, their teams and their customers. I’m encouraged by what I see as people […]
As a Customer Success Manager for PhD, I’m always trying to find ways to help my customers get more out of the system and find more ways to control, automate and analyze as much equipment and energy usage as possible. I recently shared a very simple process with one of our clients who informed me […]
Among the many benefits technology can bring to food service operators, we often talk about reducing costs, including labor, energy, and equipment maintenance. This week, the Wall St Journal wrote an article on the food service industry and the application of technology. The article offers an interesting perspective. Instead of focusing on labor savings, restaurant […]
When the HVAC system just isn’t cutting it during the winter, many restaurant operators turn to supplemental electric heating options to pick up the slack along drafty windows, inside vestibules, or along covered/enclosed patios. While such options can be cheaper up front than installing new HVAC, they come with higher energy bills. These higher energy […]
