Category: Case Study

Restaurant owners understand the importance of keeping their kitchens safe and clean, but safety and cleanliness aren’t the kinds of things they want to think

“There are so many moving parts in a restaurant business that you have to worry about, but our oil management system isn’t one of them,”

Jim McKenzie’s grandfather started with one restaurant as a second career after retiring from his primary career. He had heard about the Kentucky Fried Chicken

When you serve customers 24/7, like many convenience stores and gas stations, it’s important to offer high-quality food around the clock. So, when Kwik Trip

When it comes to familiar brands in central Pennsylvania, especially ones that evoke nostalgia and civic pride, you can’t do better than Rutter’s. With a

Convenience stores are known for impulse purchases, something Krispy Krunchy Chicken is very familiar with. The company, known for its Cajun fried chicken, is the

Deep-fried foods are a staple for the fast-casual restaurant, and in some locations account for about 30 percent of menu items. While deep fryers are

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

Apple American Group, the largest Applebee’s franchisee with 441 Applebee’s Grill and Bar restaurants, was looking to improve their oil handling process to decrease operating