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.
For any organization committed to serving consistently great food, fryer oil is worth its weight in gold. Oil quality impacts food taste, texture and appearance. And it can mean the difference between a loyal patron and a “never again” customer experience. 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.
“Our old system was so messy, physically strenuous and even dangerous, that employees were cutting corners to avoid doing the work,” said De Salvo. “Instead of filtering the oil, employees would add fresh oil to bad oil, overuse the oil and then dump and replace large quantities.”
As a result, De Salvo’s restaurants were using approximately 100 lbs. more oil per week than necessary. He ultimately turned to Restaurant Technologies, a leader in oil management solutions and operations management technology to help reduce waste, save money and make his restaurants safer for his employees.