Day & Nite Expands To Philadelphia


Day & Nite Continues Refrigeration Services Expansion Philadelphia Launch

Refrigeration can be one of the biggest challenges for a restaurant. A refrigerator is one of the most important pieces of equipment in the kitchen for keeping food safe.  We take them for granted.  But when the power goes off, or they start malfunctioning, they put our food’s safety in jeopardy.

Enter Day & Nite All Service, first a refrigerator repair business for foodservice customers, then a service organization that is today without parallel in the industry.

The team of Kenneth and Irwin Sher started the company in the ‘70s, hoping to improve on the service being offered by competitors – and succeeding.

In 1977 the Javits Center contracted Day & Nite for all of their cold installations. This job solidified the company’s reputation to handle large projects on-time and on-budget in the New York City area. In 1979, Yankee Stadium called to have all of its refrigeration work redone. And the team was off and running.

“Our current executive management team has been running the company since 2013,” says President Matt Sher. “For all intents and purposes, we’ve doubled the company in size from when we started to prepare for succession half a decade ago till now.”

Expanding this month into Philadelphia from their home base in New York City, the family has seen their business explode since they started it in the ‘70s, according to Matt.

It was in the late 1980’s that Ken and Irwin decided to move into the foodservice business when they acquired All Service.  In the early ‘90’s they turned it into a commercial cooking equipment service company. “Now, almost 20 years later, All Service shares the same distinguished reputation in the foodservice equipment service world as Day & Nite, thus, reflecting the Day & Nite family brand of company’s staying power and depth of expertise,” Matt notes proudly.

Drawing on their success with their newest branch, which opened in Washington, D.C. last year, the team decided to try their hand in a different geography, not hard for a company that has seen expansion into the Carolinas, the Tampa area, Orlando, Gainesville, Jacksonville, Ocala and other cities in the past.

Day & Nite has built a team of professionals to anchor the firm’s expansion, Matt points out.

Sandy Smith and Doug Hummel, who joined the company in 2014, will lead Day & Nite’s launch into  Philadelphia. “The duo brings an extensive portfolio of food service experience,” Matt says. “Sandy and Doug have both dedicated themselves to many of our industry’s most noteworthy initiatives.”  Smith and Hummell have been longtime members of SHFM and have sat on a number of the organization’s committees.

“When we started the branches, it was more opportunistic than strategic. We learned what worked and what not to do,” Matt recalls.  “Unknowingly, we allowed for certain processes to be decentralized and ultimately centralized the majority of office-related functions in 2014, preparing for our next wave of branch growth, and enabling us to expand the Day & Nite All Service brand.”

Matt reports that the company picked the D.C. Area because it has been a dynamic and growing market, not unlike NYC over the past decade.  And what’s helped Day & Nite succeed in D.C.?  “Good defined processes and SOP adherence,” he reports.

As for Philadelphia, Day & Nite plans to leverage its most recent success with D.C.  “And engage clients with a service offering unlike anything they have experienced before,” says Matt.

Day & Nite will do this through its superior use of technology, technician training, parts on hand and SOP adherence – driving a faster, more accurate, easier-to-track service solution.

Where to next?  “Bridging the mid-Atlantic gap of our service offerings,” he says.

As for the future?  “We see continued refinement and an even better market- leading service offering by way of our undying desire to be the best because ‘we are the one,’” Matt affirms, stating the company’s slogan.  “That, and a larger geographic self-performing footprint, making it easier for our client base to perform their core functions, making them more productive and profitable, supporting their and our mutual growth.”

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Commercial Kitchen Equipment & Energy Costs

commercial kitchen repair truck

Many of our restaurant, hospitality and corporate dining clients ask us how they can reduce their energy costs. Below are a few tips for commercial kitchen equipment operators. 

1. Upgrade your cool

For larger commercial refrigeration users, EC motors are a great upgrade. These “brushless motors” can run up to 70% more efficient than traditional motors that run vaporators, condenser fans for walk-ins and refrigerated display-cases. This investment also requires less maintenance years down the road. Check out our case study here.

2. Optimize and update kitchen

Research shows that food preparation accounts for nearly one third of all energy usage in commercial kitchens. As a result, new kitchen equipment and practices can have a significant impact on energy bills. If oven range tops are in bad condition or dirty, cleaning and repairs will improve their output. Furthermore, newer ovens on the market will take up fewer resources, increasing overall efficiency. Finally, realigning ovens and steamers, along with better timing their start-up and shut-down schedules, can also improve your commercial kitchen equipment’s energy efficiency.

3. Improve ventilation

Moving air takes a lot of energy and commercial HVAC systems can account for 28 % of consumption. Poorly ventilated kitchens can also end up using additional air conditioning, which increases operating costs. Our technicians at Day & Nite, recommend clients inspect their ventilation systems regularly replace old parts and perform preventative maintence. Newer units also have sensors and programming that allows us to dial in optimum performance for our client’s heating, ventilation and air conditioning systems.

4. Check Your Hardware

About 18 % of energy in commercial kitchens is consumed by leaky door gaskets or misaligned fixtures, along with dishwashers and leaky sinks that can waste thousands of gallons of water every year if left unfixed. We have an entire hardware division and one million dollars in kitchen equipment and refrigeration parts to quickly replace any leaky seal, latch or valve. Our Plumbing division is ready to address any foodservice plumbing needs as well as Grease Traps.

Keeping Offices Cool With HVAC Services


In July of 2011, things got a little hot at Ann Taylor’s Corporate Headquarters in Times Square. The retail giant’s office spread over fourteen floors with 300,000 occupied square feet, had HVAC systems that were neglected by the prior service company and failing during the peak of Summer.

Day & Nite Air Conditioning first did a full inspection and performed overdue maintenance to critical comfort systems. Our certified HVAC technicians quickly restored all of the equipment to and had cool air flowing throughout the company.

Through our partnership with Ann Taylor, we were able to restore the equipment to operation, drastically reduce operating costs, and minimize major repairs.

Service Contracts Keep Kitchen Equipment Running


Union Square Hospitality’s Shake Shack is a high volume fast-casual restaurant chain serving 1000’s of people each day. To keep the business firing on all cylinders, every piece of kitchen equipment must be in tip top shape. That is why the company turned to Day & Nite to provide regular maintenance services to their refrigeration, kitchen and HVAC equipment.

Our technicians are experts in hot and cold systems. They all regularly participate in sessions led by factory reps in our on-site training kitchen so they know every piece of equipment inside and out. With our huge refrigeration, HVAC and commercial kitchen equipment parts inventory, we ensure that Shake Shack can continue to do business at full speed. Finally, our web based FM platform operators can monitor anything service related on their mobile phone at each of the five locations Day & Nite looks after.

Day & Nite’s service agreement with the company keeps revenue generating commercial kitchen equipment in tip top and burgers cooking. From regular servicing, Shake Shack experiences less downtime which ultimately contributes to the bottom line.

We help restaurants, hospitality groups and corporate dining facilities operate by providing top notch repair, installation and maintenance services in New York, Washington DC, Philadelphia, the Carolinas and Florida. Call us today for more information about our refrigeration, kitchen equipment and HVAC divisions.

LED Lighting Cost & Sustainability Efficiencies


Corporate dining facilities have many fixed costs associated with them. For this reason, our clients are delighted whenever we can find ways to create efficiencies. Furthermore, everyone is happy when they reduce expenses and save energy.

Over the last year, we’ve installed LED lighting in display cases, walk-in’s and kitchens for these very reasons. While some clients approach us to make their kitchens more sustainable, others come to us out of necessity. Many times if a light is out, it makes more sense to retrofit a new LED system to reap the future benefits.

With LED lighting our clients are reducing costs by taking steps to conserve energy. They also last longer and require less maintenance. Call us today about LED lighting.

HVAC Emergency? Call Day & Nite Air Conditioning

HVAC - truck - air conditioning repair

Our client 202 East Catering found themselves in a difficult position when they discovered their HVAC equipment was broken just days before an event.

On Thursday afternoon, Day & Nite Air Conditioning responded to the service request. The problem was quickly diagnosed and the client approved a quote immediately. Within minutes, our team overnighted the parts so the heat could be restored on Saturday by our technicians.

This small business was able to host the event as scheduled and keep their hard-earned reputation intact. On Sunday, our client’s event went smoothly and all of the guests were comfortable.

Grease Trap Problems? Try Anti-Microbial Injectors


At Five Guy’s Burgers in NYC, management was dealing with recurring grease trap back-ups from many nights of busy service.

Popular Plumbing came to the rescue and immediately diagnosed the problem. Our experienced team has seen this problem before and knew exactly what to do. After clearing the clogs, we installed a anti-microbial injectors to the grease trap and sewage ejector.

Furthermore we began monthly check ups to the system to ensure everything flowed smoothly. 

The result? Their grease trap has been problem-free ever since. The client was so happy they now install the microbial systems at all of their new locations. Call us today about our plumbing services.

Citi Field – 38 Miles of Refrigeration


When someone thinks of a 850 million dollar renovation to one of world’s most legendary sports venues, big jumbotrons and fancy sky boxes probably come to mind. In 2011, Citi Field turned to day and night to do a much more important job. Pour beer faster and colder with a new refrigeration system.

In order to keep millions of fans a year happy and increase revenue Day & Nite installed a state of the art beer system. The system consists of over 38 miles on beer lines, 1000 kegs and 566 individual taps at 45 stations.

After the project was completed, Citi Field was able to serve more beer faster contributing to less wait time. This made fans and management happy; a home run for everyone.

Reduce Refrigeration Costs With EC Motors


Our clients are always looking for ways to reduce costs in their corporate dining facilities and we’re committed to bringing them innovative solutions. To keep large walk-ins and other refrigeration systems running requires a ton of electricity.

One of New York’s busiest catering companies Abigail Kirsch came to us several years ago to upgrade their motors to electronically commutated or EC motors for the reasons mentioned above. These “brushless motors” can run up to 70% more efficient than traditional motors that run vaporators, condenser fans, refrigerated display-cases and in Abigail Kirsch’s case walk-In Coolers.

Years later the EC motors are running well. The client has yet to call us to replace any of them or the controllers. As result, the company gained energy efficiencies and cost savings through less required maintenance. Call us now to learn about how we can make your facility more sustainable.