U.S. Cooler is Fully Stocked in Extruded Insulation

U.S. Cooler has unlimited supply of Extruded Insulation and has additional production capability for Extruded Walk-in cooler and freezer products.  Due to the industry-wide supply chain disruptions, U.S. Cooler has a limited supply of Foamed-in-Place Polyurethane (FIP) foam. All current orders are being fulfilled without any delay. 

U.S. Cooler is proud to be an expert manufacturer in both Extruded insulation (XPS) and Foamed-in-Place Polyurethane (FIP) walk-in coolers and freezers. Both insulations are typically readily available to walk-in manufacturers. However, recent economic events have caused a disruption in the supply chain for FIP foam. U.S. Cooler is able to fulfill all current FIP orders without any delay. We have a limited supply of FIP foam available and would encourage customers to consider extruded insulation for upcoming projects. Both types of insulation are great products and work well for a multitude of applications. Curious about the benefits of each insulation product and what would work best for your project or interested in switching your project to Extruded insulation? Let us help you decide!

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Will Declining Temperatures Mean Declining Revenue?

COVID-19 Food Service Industry Report Out

Please Note: The information in this article was sourced from restaurant.org, thehill.org, Chicago Tribune, NACS, St. Louis Magazine and National Restaurant Association. For more information about the below topics please visit the following websites: www.restaurant.org, thehill.com, www.chicagotribune.com, www.convenience.org, www.stlmag.com, www.nrn.com.

Outdoor dining with heaters under a tent during the winter holidays
Warm and welcoming outdoor café during the Christmas holiday.

With the spread of the Coronavirus, restaurants have faced many restrictions on their day to day operations. Owners of restaurants have had to make difficult decisions and come up with creative ideas to keep their businesses alive. With capacity restrictions, restaurants pushed to introduce outside dining and more to-go options. All the new changes and limitations have severely impacted the restaurant industry. In April, the National Restaurant Association projected that due to the impact of the pandemic, the US restaurant industry is projected to lose $240 billion by the end of 2020. While restaurant owners have been working diligently to prevent this loss and keep their staff employed, they are suddenly up against a new problem: the cold winter season.

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