To Bob Brill, managing director of Republic Master Chefs, the recent technical improvements at his downtown Los Angeles plant have a very simple purpose. “Our goal is try and stay above water, just like everybody else here. This machinery has helped us do that,” he told more than 180 textile service industry colleagues gathered at TRSA’s Tech/Plant Summit at Pepperdine University in Malibu, CA, north of LA. “There’s a lot of savings on the utilities and the water,” Brill said. “It’s been a great ride for the last few years. Going forward, every day I guess you just try ...