deli-operations-ebook-case-study-download

Download this exclusive Deli Operations eBook that outlines six ways to optimize your deli operations

Download the case study

Grocery Stores

Grocery and Convenience Store food systems

For grocery food-service operators, we know that keeping things friendly and presentable behind the deli counter is a must. With the continuing growth of home meal replacement and the ever-increasing role of hot, prepared food in these “Grocerant” solutions, having a deli operation that functions as efficiently as any commercial restaurant kitchen is critical.

Grocery operation comes with its own challenges: delis tend to be located far from the back dock, sometimes requiring hot waste oil to be transported through the aisles of the store with all the safety concerns that raises. Also deli employees tend be older than a typical restaurant workforce and more vulnerable to back strain and slip and fall injuries.

For these reasons more and more of the largest, most progressive grocery and convenience store operators in the country have switched to Restaurant Technologies' solutions for their oil management. From Wegman's, Tops and Winn-Dixie in the East, Hy-Vee and Lund & Byerly's in the Midwest, to Stater Bros, Raley's and Albertsons in the West, the safety, sustainability and efficiency benefits have been compelling, and the impact on consistent food quality allows them to compete every day with home cooking.

Hy-VeeGrey Bi Lo LogoTopsStater Bros. MarketsWegmansWinn-DixieAlbertsonsRaley'sRaley's

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

Schedule a survey today

Image displaying the Grocery Convenient Store Overview
<
>
Employees love not being exposed to hot oil during the filling, cleaning and disposal process.
Eric Oppenheim
Chief Operating Officer, Republic Foods
We just had a workman’s compensation review and it’s surprising how much difference an automated system can make. We want employees to feel safe at work, and this is an easy way we can make it safer.
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.
Brian Vaughn
Franchisee, Burger King
“I made a decision to partner with Restaurant Technologies for several key reasons including Safety, Cleanliness and Simplification. This program has been very helpful to our team and has made the life of our restaurant general managers much easier. Retaining quality people is key for us and this program makes the employees happy. We have seen at least a 20 minute reduction in time spent handling oil by replacing a very manual process with an automated system. This allows us to reallocate resources to more customer facing tasks. This has been a great benefit to the Kedis team”
Clinton Lewis
Senior VP Operations- Kedis Enterprises – AKFCF Northeast Regional President
Minimizing the space required for storage and reducing the amount of time spent manually filling, filtering and disposing of frying oil tremendously helps our operation be more efficient.
Haley Bitterman
Corporate Executive Chef, Ralph Brennan Restaurant Group
It was a very robust process that worked. Restaurant Technologies sent a service team member and installer to each restaurant to put systems in place and train managers and staff. They stayed as long as necessary and they trained both day and night shifts.
Joe Sciortino
Procurement Manager, Wild Wing Café

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...

Read More

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...

Read More

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 ...

Read More

 

Summary
Total Cooking Oil Management and Solutions for Grocery and Convenience Stores
Service Type
Total Cooking Oil Management and Solutions for Grocery and Convenience Stores
Provider Name
Restaurant Technologies,
Area
United States
Description
For Grocery and Retail food operators, we know that keeping things friendly and presentable behind the deli counter is a must. With the continuing growth of home meal replacement and the ever-increasing role of hot, prepared food in these “Grocerant” solutions, having a deli operation that functions as efficiently as any commercial restaurant kitchen is critical.