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The path to solving the worldwide food waste problem begins in America. In 2015, the USDA, in a joint effort with the Environmental Protection Agency, set a goal to cut our nation’s food waste by 50…
Food waste in America is an issue that probably doesn’t get the attention it deserves given the magnitude of the problem. America is the world’s largest food waste producer. The average American…
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…
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…
“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…
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…
Your condiment delivery is MIA. The hostess is a no-show, again. The kitchen line is short-handed. The toilet overflowed. These are just some of the issues a restaurant manager must handle. Grease is…
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,…
Food waste is an ongoing struggle in today’s society. Globally, restaurants throw out approximately 1.3 billion tons of food each year. In U.S. restaurants, roughly 4-10% of purchased food never…