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

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.

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.

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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Chef / Bar Louie
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
“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
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
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
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