Frying with smoky, black oil is a guarantee for substandard food quality. The TOM portal helps us ensure that employees follow best practices for a more efficient and more profitable business. It should be standard operating procedure in our industry.
Chief Operating Officer, Republic Foods
Going green is very important. Like Restaurant Technologies, being green falls within our four ‘screens’ – environmental, sustainable, functional and financial.
John De Carrier
The proof was in the data – the statistics from TOM made us create good habits.
And now that we’ve created them, the entirety of managing frying oil – from buying and storing to filtering and cleaning – is very easy to manage.
Corporate Executive Chef, Ralph Brennan Restaurant Group
We’re saving time because we don’t have to drag shuttles around. But cleanliness has also improved; our floors stay cleaner and safer, the back dock is cleaner without the grease bin, and the equipment itself is cleaner.
Area Manager, Apple American Group
It’s just a done deal,” he said. “When I open a new Bar Louie, the Restaurant Technologies oil management system will always be part of the planning. It’s that simple.
Tony De Salvo
Franchisee, Bar Louie
I recommend the system to my fellow franchisees. I do think it improves the quality of your product and it does give you the ability to hold your managers accountable and I highly recommend it based on my experience.
Franchisee, Burger King