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Updated: April 17, 2024 While restaurants aren’t the only part of the food industry that produces waste, they are major contributors. Learn more about where food waste happens in restaurants and what…
“Cooking oil heist” might sound like the plot of a bad movie, but it’s a real, expensive problem. Used cooking oil and yellow grease theft have been on the rise. It’s an economic, safety, and…
Learn how to overcome labor shortages, implement new technology, and keep customers happy as their habits change.
For most people, their unused, spoiled, and leftover food is going to go straight into the trash can. These by-products, mixed in with other kinds of inorganic waste, from your residential or…
If you’re familiar with DAR PRO, you’re probably aware that we care a lot about used cooking oil recycling. It’s an amazing way to repurpose a hard-to-dispose-of by-product of yummy food. One of…
Congratulations on your new restaurant! Whether it’s your first or your fifth, it’s an exciting endeavor. As you’re designing your kitchen layout, you’re thinking about where to put all of your…
Update: April 17, 2024 Running a restaurant is hard work. With so many spinning plates, it’s easy to overlook the not-so-fun aspects of running a restaurant—like your grease trap. The thing is,…
How can you tell if your frying oil is fresh? You can smell it, look at it and even taste it in the flavor of your fried foods. You can also read our short article to learn more about keeping your oil…
Updated: April 16, 2024 One of the most frustrating things for any chef is starting a recipe only to realize that one of your ingredients has gone bad. It's even worse when that ingredient is…
Top things to consider when selecting which deep fryer oil is right for you. Choosing the right type of fryer oil for your restaurant is a decision that directly impacts your finished product.…