Testimonials

It’s one thing for us to tell you about our commitment to your business, but it is much more meaningful to hear it from the partners we’ve worked with in the past. These testimonials represent the high standard that we hold ourselves to when working with your kitchen operation.

Maybe that's why, of the 6,000 customers we survey every year, 99% would recommend us as a business partner

Summary
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Testimonials
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It’s one thing for us to tell you about our commitment to your business, but it is much more meaningful to hear it from the partners we’ve worked with in the past. These testimonials represent the high standard that we hold ourselves to when working with your kitchen operation.

 



“The results we saw from Restaurant Technologies exceeded our expectations. Thanks to them, we’ve gained optimal control over the cooking-oil handling process, benefiting our bottom line, our customers and our employees.”
Jim Hannan
VP Operations, TEAM Schostak


“Managing oil effectively is vital in our business because it affects cleanliness, employee safety, and operational efficiency. We can’t afford to misuse shortening because it affects the flavor, quality and consistency of our products.”
Kevin Schlutz
President Central Iowa KFC Inc.


“Since Restaurant Technologies monitors your usage and your inventory, they come when you need more and take away the waste oil at the same time. No waiting for several months for a check from the other guys, it’s taken right off the invoice for the new oil that was delivered.”
Kevin Schlutz
President Central Iowa KFC Inc.


“The ease of the Restaurant Technologies system means our shortening is cleaner, resulting in a better tasting product that our customers can rely on.”
Ken Donahue
Burger King franchise owner


“Restaurant Technologies AutoMist elevates fire prevention to a level not seen in the fire service... The design of this system is able to provide a level of assurance for inspection services that reach beyond a routine code enforcement inspection.”
Deputy Chief David DeWall
Minneapolis Fire Department


“Safety and efficiency are the greatest values that have been added to my restaurant, and the Restaurant Technologies staff has been extremely professional and their service is amazing. I’m definitely a happy customer.”
Harsh Ghai
Franchisee, Burger King


“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.”
Jeff Lingel
Area Manager, Apple American Group


“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


““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



Chef / Bar Louie


“I love it, we don’t have to close down for cleaning anymore. For that reason alone, I love the system, and won’t want to go back to the old way.”
Lisa Thurmes
McOpCo Supervisor


“It’s reliable. I can forget about it, it just works. As far as cleanliness, I haven’t seen a hood cleaner than it is now.”
Kevin Cook, Jr.
General Manager


“Compliance for filtration went from 43 percent to 95 percent and we have sustained a 21 percent reduction in oil usage for the past three years.”
Rick Borchers
DavCo Restaurant


“Top reasons for RTI is safety and cost savings and ability to track filtering.”
Jason Polland
Director of Hotel Operations / Denver Marriott Tech Center


“Customer service is great; you guys do a great job. I make a call and they come out and are very friendly.”
Patrick Gaughan
Executive Chef / Marriott International Houston Marriott at George Bush Intercontinental Airport


“Safety, cleanliness and savings”
Ron Keene
Marriott World Center


“Convenient safer oil solution that will definitely impact your cooks in the kitchen in a positive a way”
Michael Lottermoser
Executive Chef / Marriott Harbor Beach and Spa


Lou Meyer
VP Restaurant Ops, The Briad Group - Wendy's, TGI Friday's Franchise Group


“The cooks would kill me if I took Restaurant Technologies out at this point. In fact, automated oil management has been so successful at Red Fish Grill that the parent company is installing it in a California restaurant.”
Haley Bitterman
Corporate Executive Chef, Ralph Brennan Restaurant Group


“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’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


“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


“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


“High quality food is something we just won’t sacrifice. The Restaurant Technologies monitoring system takes the guesswork out of oil management and filtration processes, improving consistency and employee accountability which positively impacts our food quality.”
Tony De Salvo
Franchisee, Bar Louie


“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


“Our employees love Restaurant Technologies. They appreciate the safety of the system and the cleanliness that the system delivers. ”
Greg Winans
VP, Operations, US Restaurants


“Restaurant Technologies has definitely contributed to our success in helping us maintain a return on investment on the equipment and on the monitoring, and they’re part of the extended team.”
David Ostrowe
President, O&M Restaurant Group


“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


“It’s a system that we think pays for itself over and over again. Bringing a system like this into a new market is a real win for our company and it’s a win obviously for the managers at the store.”
Matt Hansen
Senior VP, Operations, KBP Foods


“We’ve been using the Restaurant Technologies system for the last 5 years. We currently have it installed in all 172 of our restaurants. It’s one of the best systems I’ve ever seen for managing oil. There’s so many wins to this system. ”
Matt Hansen
Chief Operating Officer, KBP Foods


“Restaurant Technologies has been a great partner. They’re in 11 of our stores now and we’re looking forward to getting the rest of them installed. ”
Kevin Schlutz
President Central Iowa KFC Inc.


“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.


“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


“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


“Employees love not being exposed to hot oil during the filling, cleaning and disposal process.”
Eric Oppenheim
Chief Operating Officer, Republic Foods


“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


“People often revert to their old way of doing their jobs. But if they fully understand the benefits behind a business decision, they’re more likely to change for good.”
Joe Sciortino
Procurement Manager, Wild Wing Café


“When KBP Foods walks into a room of general managers and says we’re going to put Restaurant Technologies into their restaurants, we get a standing ovation. It’s that important and that impactful.”
Matt Hansen
Chief Operating Officer, KBP Foods


“Restaurant Technologies is a true partner in ensuring our shortening management program is not only adhered to, but enhanced.”
Tom Isaak
VP Operations, Burger King


“Our employees work with hot oil every day to prepare the KFC chicken our customers have come to love. We can’t afford to overuse or misuse shortening because it affects our dollars spent, kitchen safety and food flavors.”
Kevin Schlutz
President Central Iowa KFC Inc.


“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


“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