Use the calculators below to see how much of an impact you are having (or could be having) with your positive actions.

Measure the Impact of Your Operations by Your Current Usage of Oil Jibs

Really, just how much trash can you actually eliminate from your local landfills? Here’s a hint, it’s way more than you think! Save space, save the earth, and save money with a Safer, Smarter Kitchen. Learn more about the sustainability benefits of implementing a closed loop, end-to-end Total Oil Management system.

Measure your Environmental Impact Based off of the Total Pounds of Cooking Oil you Currently are Using Today:

Not sure how many Jibs you go through in a week? Estimate the amount by pounds of cooking oil that your site or sites go through in the average week. If you are still unsure about the numbers, you need to take a look at our Fryer Filtration Management System. You can also take a look at our free eBook: Go Green, Save Green.

Downloadable Resources & Whitepapers

Eliminating your restaurants largest inefficiencies ebook

Eliminating your restaurant's largest inefficiencies

Companies in every marketplace struggle with inefficiencies,

Fortunately, these inefficiencies are not a burden restaurants simply must bear. In many cases they can be improved or even eliminated with the proper strategy adjustments. This eBook is your guide to improving your business and establishing a foundation for success amidst whatever new challenges the market delivers in the years ahead.

Go Green, Save Green: How to make your kitchen more sustainable

Reduce your kitchen’s environmental footprint and decrease costs.

Whether you replace all your equipment with ENERGY STAR® qualified appliances tomorrow or start by actively recycling waste today, any effort you make to reduce your back-of-house environmental impact makes a difference.

Kitchen Safety 101: How to prevent costly restaurant injuries

Whether you manage a QSR or casual dining establishment, these are the most common types of injuries that occur in restaurants:

Understanding the impact these injuries could have on your business and knowing how to prevent them can help make your restaurant a safer place for your employees to come to work.

Does your Kitchen Need an Oil Change? Choosing the Right Cooking Oil

A guide to selecting the right cooking oil

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 and appearance, but there are also other considerations for choosing oil.

Six ways to optimize your deli operations

Grocer delis have an unprecedented opportunity to be much more than a lunch meat and specialty cheeses provider.

Changing consumer behaviors and preferences have catapulted the unassuming deli into the spotlight, as shoppers increasingly look for quick mealtime solutions.

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...

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...

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 impacts more than...

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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
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
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
“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
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
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