Flash in the Pan: How to Reduce the Risk of Food Service Kitchen Fires

By Jason Cocco, Senior Vice President of Sales, Restaurant Technologies This article originally appeared on Hospitality Technology December 6th, 2018. https://hospitalitytech.com/flash-pan-how-reduce-risk-food-...

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Don't Wash Money Down the Drain

Learn how to properly dispose of fats, oil and grease By Tina Swanson, Vice President of Customer Experience and Account Management This article appeared on page 34 of the August/September 2016 Issue of Facilit...

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How to Improve Restaurant ROI

5 Marketing Tactics to Push You Past the Competition Many new restaurateurs believe that the key to a successful restaurant is great food. That is important, but it’s only one ingredient. While great food is a ...

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Put Your Oil to the Test - Steps to Improve Oil Quality and Fry Life

Fryer oil plays a very important role in your kitchen. You can use the best ingredients in the world, but if your cooking oil isn’t up to par, your efforts may not reach their full potential. There are many rea...

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Heart Health and Soybean Oil: What You Need to Know

In case you missed it, the U.S. Food and Drug Administration (FDA) recently approved the claim that soybean oil, one of the more common oils used for frying, can reduce risk of coronary heart disease. This appr...

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Common sources of electrical fires and how to protect your business

When you think of potential fire sources in your restaurant, electrical is understandably low on the list. There are burners, fryers and griddles, after all, that spout live fire everyday and probably grab your...

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Safety 101: Preventing Injury in Dining Hall Kitchens

Training, to Engage  |  Safety 101: Preventing Injury in Dining Hall Kitchens By: Mike Foster, Director of National Accounts Restaurant Technologies, Inc. Accidents happen—especia...

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A guide to selecting the right cooking oil for your restaurant

Cooking oil may be the secret ingredient no one is talking about when it comes to fried food. It can mean the difference between a one-time visitor and a regular customer. You certainly want good taste, texture...

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The New and Improved Way to Perform Restaurant Hood Cleaning

Hood, flue and fan cleaning is required by National Fire Code (NFPA 96) to protect your kitchen and staff. Traditional hood and flue cleaners send in a cleaning crew on a quarterly or semi-annual schedule and s...

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10 Restaurant Safety Tips to Prevent Oil Injuries

Keeping Your Restaurant Accident-Free When Managing and Cooking With Frying Oil America’s love affair with fried foods has long been a catalyst for maintaining sound, back-of-the-house procedures. However, keep...

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