Increase your restaurant's efficiency
Manual disposal results in waste and downtime for your staff. We ensure your kitchen runs at optimal efficiency.
Getting the best return on your oil investment and related fried food costs is critical to managing any foodservice business. Through the implementation of Standard Operating procedures for disposing of used oil and refreshing new oil, restaurants can drive the efficient use of fryer oil. These procedures help to increase efficiencies and improve ROI on oil investments.
Restaurant Technologies' customers frequently experience a reduction in oil usage of approximately 15% while decreasing oil spend by up to 20% while increasing oil and food quality. With our data management tools, these results are sustainable. Restaurants can expect:
- Reduced labor costs associated with more efficient refilling of fryer vats
- Elimination of handling of waste oil and packaging trash
- Elimination of repair and replacement costs for oil filtering and disposal equipment
- Reduction in new oil consumption through better oil management
- Elimination of residual oil loss which remains in oil cartons
Our web-based customer oil management portal (TOM) provides managers with full visibility into oil data and employees' compliance with standard operating procedures. Email alerts help identify when employees deviate from the process, helping to create best practices. With this knowledge, managers can identify immediate training and development opportunities. Restaurant Technologies provides free, ongoing consulting and training as needed to make sure that you and your employees get the most out of our service.
A lockable disposal switch prevents premature oil disposal, and a subscription-based, high-efficiency filtration system (Fryer Filtration Monitoring) extends the usage potential of oil, removes food debris, and improves food quality and consistency. With the subscription-based Filtration Monitoring service, managers can define a schedule for expected filtration events. Should filtration events not be performed or performed off-schedule, managers are alerted. This allows managers to work with staff and verify that proper filtration procedures are followed to ensure efficient oil usage.