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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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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.
Matt Hansen
Chief Operating Officer, KBP Foods
We’re saving time because we don’t have to drag shuttles around. But cleanliness has also improved; our floors stay cleaner and safer, the back dock is cleaner without the grease bin, and the equipment itself is cleaner.
Jeff Lingel
Area Manager, Apple American Group
I recommend the system to my fellow franchisees. I do think it improves the quality of your product and it does give you the ability to hold your managers accountable and I highly recommend it based on my experience.
Brian Vaughn
Franchisee, Burger King
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
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
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.