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The grease recycling container resting on the exterior of your building is one of many tools necessary in your restaurant’s day-to-day operations. While it sounds like a simple concept, your grease…
A safer workplace is a better and more efficient one. When it comes to restaurant kitchens and back-of-house operations, there’s a lot going on in a confined space. Add in fryers, grills, knives and…
The Coronavirus has taken ghost kitchens from experimental concept to staple for customers and restauranteurs. Here are six important concepts those thinking about ghost kitchens should keep in mind…
Making the move from messy outdoor used cooking oil bins to sleek, clean, automated tanks is as easy as 1-2-3. Tired of draining hot used grease and hand-carrying it out the back door to your…
What are ghost kitchens and who runs them? The COVID-19 pandemic has sparked a rise in delivery-only service within the restaurant industry. Naturally, ghost kitchens flourished due to the…
Used cooking oil recycling is undoubtedly the safest, most efficient and eco-friendly way for commercial kitchens to handle their used cooking oil. Just like anything else, there is more than one way…
[Part 1 of our Grease Theft Series] It sounds like the plot of a Coen brothers movie. Thieves driving unmarked trucks pull into restaurant parking lots in the dead of night, steal the used cooking…
How To Put Out A Grease Fire: Kitchen Safety Basics An out-of-control fire is the last thing you want in a busy kitchen. Dealing with such an emergency can be dangerous and damaging. Grease fires,…
Restaurant theft is expensive. One study found that internal employee theft is responsible for 75% of inventory shortages and about 4% of restaurant sales. That totals between $3 and $6 billion…
Used cooking oil, commonly known as “liquid gold” and “golden gunk”, is an extremely valuable resource for restaurateurs and refineries — and thieves. In 2016, grease bandits plundered $75 million…