Rutters Case Study

Rutter's Farm Stores: Less work at the fryer, more face time with the convenience store guests.

As with many convenience stores, Rutter’s Farm Stores have been placing a significant focus on quick dining options for people on the go. As their kitchens grow and continue to cook up more tasty options, Rutter’s employees achieve...

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Convenience Stores

Oil Management for Convienence Stores

Restaurant Technologies knows that more and more consumers are looking to convenience stores to provide quick food and beverage options. Millennials are frequenting convenience stores almost twice as much as fast-casual restaurants, which turns your operation into a trending location for meal replacement. This makes it even more important that your hot, prepared food is crave-worthy and consistent in quality.

Having a convenience store operation that functions as efficiently as any commercial restaurant kitchen is critical to producing the quality of food your consumers expect. As you add cooking tasks to your labor needs you take on more risk than back when sandwiches were all you sold. In fact, Convenience Store News reports that the fastest growing expense item for C-Stores in 2016 was worker's compensation, up +16% to $12,320 per store. That's one reason why many top names in the convenience industry use Restaurant Technologies, such as Rutter's, Krispy Krunchy Chicken, Parker's, Enmark and Circle K.

The oil management solution is a simple and easy program for convenience stores to implement and because it’s so simple and easy, it also drives productivity improvements. By eliminating manual oil handling, convenience stores reduce the amount of time wasted on non-value-added tasks and create a safer, smarter operation by increasing efficiencies.

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Find out how we can change the way your C-Store handles oil management with a zero-obligation, personalized onsite survey

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Bar_Louie_Casestudy

Learn how Krispy Krunchy Chicken's hot growth is fueled by total oil management

“As convenience-store operators look for new profit centers, they are discovering that prepared food is where it’s at,” says Dan Shapiro, executive vice president at Krispy Krunchy. …

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White_Castle_Case_Study

Fast-Food Fave White Castle Improves Quality with Oil Management

Restaurant Technologies implemented a comprehensive oil management plan for White Castle, thus eliminating the unsafe handling and filtering of hot cooking oil and streamlining the oil management process.

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Shake Shack Whitepaper - Overview and Review

See how Shake Shack uses consistency to deliver performance

“Working in the restaurant industry, where we are managing high volumes of food with many moving parts and pieces, it is a relief to me to have at least one thing that manages itself,” Janofsky said.“The Restaurant Technologies oil…

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We estimate that employees spend at least 15 fewer minutes on kitchen cleaning at the end of each day. This can get them home to their families faster, but it also saves us about $150 to $200 per week in labor costs at each location.
Tony De Salvo
Franchisee, Bar Louie
Going green is very important. Like Restaurant Technologies, being green falls within our four ‘screens’ – environmental, sustainable, functional and financial.
John De Carrier
Owner/Operator, McDonald's
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.
Eric Oppenheim
Chief Operating Officer, Republic Foods
We started with Restaurant Technologies last May, and it has really been a great experience for us. Everyone in our company loves it.
Kevin Schlutz
President Central Iowa KFC Inc.
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
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.
Haley Bitterman
Corporate Executive Chef, Ralph Brennan Restaurant Group

Restaurant Technologies White paper for Mega Trends

Bringing back-of-house forward — Three megatrends behind the rise of safer, smarter kitchens

Three megatrends behind the rise of safer, smarter kitchens. Admit it. When it comes to managing your food service operation, back-of-house is typically back of mind. More times than not, it’s front-of-house that gets the biggest share of your attention. However, many in the business are beginning to realize it’s time to bring forward a...

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whitepaper_oilmgmtvaluechain

The Oil Management Value Chain: Return on Investment at Each Step of the Process

For as long as anyone can remember, fried foods have been high on the list of desirable menu items for fast casual foodservice organizations. Consumers debate over the best French fries and which fish sandwich is crispiest. Restaurants have come a long way in making fried foods a healthier choice for consumers, including switching to...

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whitepaper_convertingcostcenter

Oil Management: Converting a Cost Center to a Strategic, High-Impact Asset

This whitepaper details the reasons that oil management ranks above oil selection in enabling food service operators to meet their frying program goals - to select an oil that delivers the optimal combination of durability, flavor, nutrition and cost effectiveness. This document also prescribes that managing fryer oil ...

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