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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…
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…
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…
“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…
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…
Just like the outdoors, your kitchen undergoes seasonal changes. Every aspect of your restaurant, from the menu to the seating arrangement, must be adjusted to fit the time of year. However, winter…
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…
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,…
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…