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View a case study to see how other industry leading customers are benefiting from implementing Restaurant Technologies

Rutter's Farm Stores

Less work at the fryer, more face time with the store guests

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Krispy Krunchy Chicken

Learn how Krispy Krunchy Chicken's hot growth is fueled by total oil management

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Shake Shack

See how Shake Shack uses consistency to deliver performance

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Bar Louie

How Bar Louie reduced workers comp claims due to slips and falls by 50%

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Queen Mary Hotel

Crew Ensures First-Class Safety on the Queen Mary Hotel

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Curtis Hotel

Sustainability, Safety and Food Quality Are Tops at The Curtis Hotel

Read More...

Applebees

Applebees Makes Fried Foods Tastier, Employees Safer

Read More...



Wendys

Best Practices for Shortening Management Using Filtration Monitoring

Read More...

Infographics & Resources

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.

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.

Does your Kitchen Need an Oil Change? Choosing the Right Cooking Oil

A guide to selecting 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.

Calculate your Sustainability Impact Potential

The purpose of this calculator is to demonstrate the environmental impact of the Restaurant Technologies Total Oil Management system. Click the link below to learn how much trash has been eliminated, and how much space is being saved in dumpsters and landfills by using our system.

Calculate your reduction of waste

The purpose of this form is to demonstrate the environmental impact of the Restaurant Technologies Total Oil Management system. Complete the boxes below to learn how much trash has been eliminated, and how much space is being saved in dumpsters and landfills by using our system.

Three megatrends behind the rise of safer, smarter kitchens

Three megatrends behind the rise of safer, smarter kitchens. Admit it. When it comes to managing your food service operation, back-of-house is typically back of mind. More times than not, it’s front-of-house that gets the biggest share of your attention. However, many in the business are beginning to realize it’s time to bring forward a...

The Oil Management Value Chain: Return on Investment at Each Step of the Process

For as long as anyone can remember, fried foods have been high on the list of desirable menu items for fast casual foodservice organizations. Consumers debate over the best French fries and which fish sandwich is crispiest. Restaurants have come a long way in making fried foods a healthier choice for consumers, including switching to...

Oil Management: Converting a Cost Center to a Strategic, High-Impact Asset

This whitepaper details the reasons that oil management ranks above oil selection in enabling food service operators to meet their frying program goals - to select an oil that delivers the optimal combination of durability, flavor, nutrition and cost effectiveness. This document also prescribes that managing fryer oil impacts more than...

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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
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
Restaurant Technologies has definitely contributed to our success in helping us maintain a return on investment on the equipment and on the monitoring, and they’re part of the extended team.
David Ostrowe
President, O&M Restaurant Group
“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
Employees love not being exposed to hot oil during the filling, cleaning and disposal process.
Eric Oppenheim
Chief Operating Officer, Republic Foods
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