Eliminating hot oil handling can lower restaurant insurance premiums

  At the core of every business is risk. The risks you take on and the strategies you use to protect your employees and your investment can make the difference between long-term success and disaster. For r...

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Growth-oriented Restaurant Technologies adds Andy Dulka and Mike St. Clair to Senior Leadership Team

  Andy Dulka joins as chief information officer and Mike St. Clair as chief commercial officer MINNEAPOLIS – March 15,  2022– Restaurant Technologies has announced two new executive placements as the compa...

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ECP to Acquire Restaurant Technologies from Goldman Sachs Asset Management as Sustainability Initiatives Move to the Forefront of Restaurant Management

MINNEAPOLIS – February 28, 2022 - Restaurant Technologies, Inc. (the “Company”) today announced that the Infrastructure investing business within Goldman Sachs Asset Management (“Goldman Sachs”) has entered int...

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CStore Decisions 2021 Hot New Products Award Winner

Restaurant Technologies recognized as a 2021 Hot New Product Award Winner in the Foodservice Equipment sector for innovative hood and flue solution, Grease Lock Minneapolis – October 12, 2021 – Restaurant Techn...

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How To Clean Your Commercial Hood System: And How an Automated Hood and Flue Cleaning System Can Help

Restaurants and grease go hand in hand, but while that often means headaches in the form of cleaning the hood and flue system, it doesn’t have to. Cutting-edge technology removes the need for the dreaded third-...

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A Safe Fryer Means No Fire

One of the worst things to happen to any restaurant is a fire. Not surprisingly, cooking and cooking materials are the primary cause of nearly two thirds of restaurant fires. And studies done by the U.S. Fire A...

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Flash in the Pan: How to Reduce the Risk of Food Service Kitchen Fires

By Jason Cocco, Senior Vice President of Sales, Restaurant Technologies This article originally appeared on Hospitality Technology December 6th, 2018. https://hospitalitytech.com/flash-pan-how-reduce-risk-food-...

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Don't Wash Money Down the Drain

Learn how to properly dispose of fats, oil and grease By Tina Swanson, Vice President of Customer Experience and Account Management This article appeared on page 34 of the August/September 2016 Issue of Facilit...

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Safety 101: Preventing Injury in Dining Hall Kitchens

Training, to Engage  |  Safety 101: Preventing Injury in Dining Hall Kitchens By: Mike Foster, Director of National Accounts Restaurant Technologies, Inc. Accidents happen—especia...

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Cooking Oil & Allergens: Myths Busted

By Jason Cocco, Vice President of Business and Product Development Food allergies are no joke when someone’s health is at risk. Researchers estimate as many as 15 million Americans have food allergies ranging f...

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