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
We started with Restaurant Technologies last May, and it has really been a great experience for us. Everyone in our company loves it.
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.
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.
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.
CFO, Strategic Restaurants