It’s just a done deal,” he said. “When I open a new Bar Louie, the Restaurant Technologies oil management system will always be part of the planning. It’s that simple.
Tony De Salvo
Franchisee, 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
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
The results we saw from Restaurant Technologies exceeded our expectations. Thanks to them, we’ve gained optimal control over the cooking-oil handling process, benefiting our bottom line, our customers and our employees.
Jim Hannan
VP Operations, TEAM Schostak
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
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