Higher Education

Higher education Kitchen Safety Improvements

Restaurant Technologies understands the priorities of Higher Education Food Service operators. The safety benefits that our systems bring are even more important when using student labor, and the training that we offer can bring the new members of the team starting every academic year up to speed quickly and safely.

Sustainability is also key for your communication with the student body, faculty, prospective students and parents. Restaurant Technologies' oil management systems can have a dramatic impact on your waste reduction goals. Our systems reduce packaging and oil sent to landfills by recycling used oil into Biodiesel or animal feed in the most efficient and scalable manner.

Our unique combination of fixed and portable systems can support the large and complex kitchens that modern student dining solutions require, and the integrated, closed-loop setups can reduce the complexity that multi-station, multi-concept student dining creates in the back of house.

Some of the best-known names in Higher Education, including The Ohio State University, have entrusted their oil management to Restaurant Technologies for many years and in some of the largest kitchens in the country.

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Find out how to make your school's kitchens and restaurants safer and smarter with Total Oil Management. Schedule a personalized, onsite survey today.

Schedule a survey today

Image overview of how Restaurant Technologies Oil Management is implemented in Grocery Stores
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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.
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
Seldom can you improve your food quality and increase your profitability at the same time. But with Restaurant Technologies, that’s exactly what happened.
Joe Sciortino
Procurement Director, Wild Wing Café
Our old system was so messy, physically strenuous and even dangerous, that employees were cutting corners to avoid doing the work. Instead of filtering the oil, employees would add fresh oil to bad oil, overuse the oil and then dump and replace large quantities.
Tony De Salvo
Franchisee, Bar Louie
After only three or four months, we knew the Restaurant Technologies system was the way to go, and we began rolling it out to all of our Burger Kings. The results were remarkable.
Steve Grossman
CFO, Strategic Restaurants

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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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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Summary
Total Cooking Oil Management and Solutions for Non-Commercial Food Services
Service Type
Total Cooking Oil Management and Solutions for Non-Commercial Food Services
Provider Name
Restaurant Technologies,
Area
United States
Description
When it comes to Total Oil Management Restaurant Technologies understands the unique challenges of Non-Commercial Food Service operators. Whether you are a contract provider or an in-house department, whether in business and industry (B&I), healthcare, recreation, government, military or corrections, we can support the operations needed to feed large numbers of customers in very compressed dayparts.