The Oil of Growth

February 19, 2017

This article originally appeared in the September 2017 issue of Hotel F&B. To view this content on Hotel F&B's website, click here.

The value of spreading capital improvements beyond the front of the house.

Hoteliers may lean toward putting dollars into the visual aspects of a property, but the bottom line is the product of much more than meets the eye.

“Nine times out of 10 when hotels and hotel management groups look at capital improvements and renovations, they are looking at rooms and lobbies—giving that whole wow factor for the guest. What they forget is that the department that touches the guest day in and day out, moreso than any other department, is food and beverage—from room service, to grabbing a cup of coffee before you go, to sitting down for breakfast or dinner after a meeting,” observes Kimmie Dunlay, director of hospitality at Restaurant Technologies Inc. “When the guest walks through the lobby, they should get that same impression all the way through the back of the house and through the back door.”

Restaurant Technologies specializes in helping the hospitality and casino industry create operational efficiencies in their kitchens while simultaneously improving their food quality, creating a safer and cleaner environment for their employees, and contributing to environmental sustainability efforts. They accomplish this through turnkey back-of-the-house kitchen solutions in frying technology, but Dunlay sees what Restaurant Technologies does as just part of the big picture.

“I see chefs who say, ‘How come I’ve got a six-burner range, but only two burners are working?’” she says. “I’ve walked into some of the most beautiful hotels, and I go into the kitchen, and they’re cone-filtering. How can you put millions of dollars into your lobby and other areas, but not give your employees the tools to give you that growth and revenue you’re looking for?”

Replacing dangerous, inefficient, tedious oil-shuttling, Restaurant Technologies makes oil last longer and fried foods taste better, while drastically improving safety for employees.

“Moving into 2018, we’re focusing on the benefit of monitoring filtration,” Dunlay says. “We push filtering every day, because you get such longevity out of the oil. When we go into a property that previously wasn’t filtering before, they previously may have kept oil two or three days and dumped it. When we go in after we’ve installed our system, and we do 30-, 60-, and 90-day reviews, we show them that they went from filtering 0% to 12% in 30 days, and they keep building on that. F&B directors and corporate see the benefits and start paying attention to it. Fryer filtration monitoring can benefit any hotel, whether they have one fryer or six. It helps your food cost, the quality of your product, and—most importantly—the safety of your employees.”

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