Bar Louie calls itself an “eclectic urban bar.” With more than 70 locations, it’s broken the mold of traditional chains by creating a variety of local environments with unique furnishings and regional menu items. But one thing is consistent across all locations – a focus on quality food. When Bar Louie franchise owner, Tony De Salvo, noticed that the manual system for managing and filtering fryer oil at his locations was causing employees to deviate from standard oil operating procedures which sacrificed the quality of the oil, he knew something needed to change.
