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Next Steps: Your information is being routed to a local Restaurant Technologies Oil Management specialist, who will contact you to answer any questions you may have and help provide you a customized look at the benefits, savings, safety enhancements, and value of our Total Oil Management System.

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Frying with smoky, black oil is a guarantee for substandard food quality. The TOM portal helps us ensure that employees follow best practices for a more efficient and more profitable business. It should be standard operating procedure in our industry.
Eric Oppenheim
Chief Operating Officer, Republic Foods
People often revert to their old way of doing their jobs. But if they fully understand the benefits behind a business decision, they’re more likely to change for good.
Joe Sciortino
Procurement Manager, Wild Wing Café
Safety and efficiency are the greatest values that have been added to my restaurant, and the Restaurant Technologies staff has been extremely professional and their service is amazing. I’m definitely a happy customer.
Harsh Ghai
Franchisee, Burger King
“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
Our employees work with hot oil every day to prepare the KFC chicken our customers have come to love. We can’t afford to overuse or misuse shortening because it affects our dollars spent, kitchen safety and food flavors.
Kevin Schlutz
President Central Iowa KFC Inc.
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
One of the most overlooked process improvements that a restaurant can make is in oil management.
In fact, properly managed oil can have a positive impact on almost every other area of the organization including business operations and finance, employee engagement and costs, and customer satisfaction.

Manage Oil to Manage Operational Costs

Getting the best return on oil investments and related fried food costs is critical to managing any foodservice business. Most organizations have some level of standard operating procedures in place to track basic oil spend and handling costs

The breakdown comes within the traditional manual oil handling process. A series of unconnected events—including oil purchase, delivery, inventory, storage, filling, filtration, disposal and recycling—typically don’t offer any strategic analysis of metrics that lead to process improvements such as oil usage over time, across multiple locations, or within set operating parameters. This leaves a gap where efficiencies are not realized and opportunities for training are missed.

Only a turnkey solution, based on a closed-loop automated oil management system, data capture and sophisticated online reporting tools can provide organizations with access to the right information to enable incremental (or, in some cases, more substantial) oil handling improvements that boost ROI.