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.
President Central Iowa KFC Inc.
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.
Chief Operating Officer, KBP Foods
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.
Our employees love Restaurant Technologies. They appreciate the safety of the system and the cleanliness that the system delivers.
VP, Operations, US Restaurants
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.
Corporate Executive Chef, Ralph Brennan Restaurant Group