Approved Compliant Sodexo Vendor for Automated Oil Management systems: Total Oil Management

Manage Oil to Manage Operational Costs, Safety and Sustainability

When it comes to Total Oil Management Restaurant Technologies understands the unique challenges of Non-Commercial Food Service operators in general and Sodexo in particular. Whether you are a P&L location or a management fee arrangement, whether in business and industry (B&I), healthcare, recreation, government, military or corrections, we can support the operations needed to feed large numbers of customers in very compressed dayparts. Our solutions can help you deliver reduced FTEs for your operations and deliver measurable safety benefits day-to-day as well as on your audit scores.

In the last year Restaurant Technologies services helped Sodexo achieve the following in the locations we are installed:

  •   389,752 lbs GHG CO2 emission reduction via waste oil recycling to biodiesel, corrugate and plastic packaging waste reduction
  •   12,193 lbs of non-organic waste reduction and 6,359 cubic feet of landfill space reduction

Our oil management and oil handling systems can support multiple kitchens on one campus, either with plumbed –in or with portable units. We have experience dealing with the unique site requirements that Foodservice operators deal with, from security, to difficult access, to unusual client building layouts.

We have the knowledge and insight to deliver solutions that improve the food quality, safety, efficiency, and sustainability of your operation.

Sodexo managers particularly benefit from Restaurant Technologies’ zero capex and zero installation cost solution. When you take over a new contract, or even in the middle of an existing contract, we can install our solution within a couple weeks and have multiple kitchen operations up and running for your customer with no upfront cost.

John Herron  |  National Account Executive
Sodexo dedicated account manager

Program Benefits:

  • Eliminate labor-intensive oil handling or long transfers across property
  • Reduce employee exposure to hot oil to reduce serious injury frequency (SIF)
  • Reduce slips, falls, burns, and associated worker's compensation  claims to reduce employee injury frequency (EIF)
  • Eliminate loading, storing, and retrieving 35lb. jugs
  • Encourage more diligent filtering to improve food quality
  • Reduce non-organic waste and carbon footprint by eliminating thousands of pounds of waste corrugate and plastic JIB packaging
  • Support organic waste reduction programs by eliminating the 1lb per JIB of fresh unused oil thrown out by normal practices
  • Support employee retention and engagement by providing a safer, cleaner, more efficient kitchen
  • Support diversity and inclusion by providing a reasonable accommodation for a difficult back of house task for employees with disabilities

Total Oil Management

The simple and easy way to order, receive, store, handle and recycle cooking oil. Fresh oil is delivered and used cooking oil is picked up at the same time. We even automate the process so it is easy, intuitive, and ready when you need it.

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.

Is your cooking oil making the grade?

You can use the best ingredients in the world, but if your cooking oil isn't up to par, your efforts might not reach their full potential. Download the Oil Testing Guide to test, grade and determine which cooking oil will best complement your cuisine and your operation.

Choosing 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.

News & Updates

How Recycling Cooking Oil is Keeping Employees Safe

This article was written and published by Sodexo and originally appeared in the Spotlight on Sustainability Newsletter. Read the full story and access the newsletter here.

In 23 kitchens across the South, Sodexo has diverted nearly half a million pounds of kitchen fryer oil from the waste stream, giving it a second life as sustainable biofuel. Sodexo food services teams at Georgia Tech, in Atlanta; Camp Lejeune, a Marine Corps base in Jacksonville, North Carolina; and Gulfstream Aerospace Company in Savannah, Georgia are partnering with oil management provider, RTI, to support the cooking oil delivery, management and removal process in their kitchens. In addition to eliminating used oil waste, the process has reduced carbon emissions and kept thousands of pounds of cardboard and plastic out of the dumpster and landfills — all while improving employee health and safety.

Specifically, across these 23 kitchens, Sodexo has been able to eliminate:

  • 514 trash dumpsters each year;
  • Over 13,800 pounds of cardboard and plastic, saving 7,200 cubic feet of landfill space each year; and
  • 422,017 pounds of GHG CO2 emissions, or the equivalent of 36 cars removed from the road each year.

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Non-Commercial Food Service

When it comes to Total Oil Management, Restaurant Technologies understands the unique challenges of non-commercial foodservice operators. Whether you are a contract provider or an in-house department, whether in business and industry (B&I), healthcare, recreation, government, military or corrections, we can support the operations needed to feed large numbers of customers in very compressed dayparts.

Our oil management and oil handling systems can support multiple kitchens on one campus, either with plumbed–in or with portable units. We have experience dealing with the unique site requirements that foodservice operators deal with, from security and difficult access to unusual client building layouts.

We have the knowledge and insight to deliver solutions that improve the food quality, safety, efficiency, and sustainability of your operation.

Contract foodservice operators particularly benefit from Restaurant Technologies’ zero-capex and zero-installation cost solution. When you take over a new contract or even in the middle of an existing contract, we can install our solution within a couple weeks and have multiple kitchen operations up and running for your customer with no upfront cost.

And of course, all customers receive 24/7 support, onsite technical support and all equipment maintenance, ongoing staff training, best practice consulting, daily tracking of oil usage, and automated alerts.

Restaurant Technologies is the industry standard and the only national, full-service provider whose solutions have been implemented in more than 23,000 customer kitchens nationwide, including some of the premier, non-commercial foodservice locations.

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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.

Are you getting golden results from your cooking oil?

Cooking oil has the power to change the taste, texture, and appearance of the food you fry. You might think you're serving the perfect French Fry, but a change in how you manage your cooking oil could raise your fried foods to the next level — and ultimately lead to more satisfied customers coming back for their favorite dishes.

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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
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
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.
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.
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
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