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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…
Safety procedures in the workplace should be simple and to the point and this is especially true when handling material as potentially dangerous as hot used cooking oil (UCO). Accordingly, here is a…
DAR PRO Solutions’ equipment selection has a solution to fit any kitchen layout. For over 30 years we have designed a diverse line of automated used cooking oil storage tanks that go beyond industry…
North America loves meat and fried foods. Unfortunately, preparing these delicious foods generates a lot of waste. The most visible form is plate waste - but some 'leftovers' aren't quite as obvious.…
2023 is here, and it feels like restaurants and consumers are still reeling. While things might feel almost “normal” in most regards since the beginning of 2020 and the onset of the pandemic, we still…
Just over 27 years ago, Charlie Leroux purchased Howard Snacks. At the time, it was a struggling business looking for stability. Since then, Charlie has grown it to an 80,000 square-foot operation…
The Wayside brand has been in Janet Groom’s family for nearly 40 years. Her mother worked at what was originally a gun shop-turned-food market as a bookkeeper, and the original owners sold it to her…
Todd Saroki knew he was taking a risk when he decided to dive head-first into the quick service restaurant industry on his own. Saroki founded Saroki's Pizza and Chicken in 2011, a quick-service…
Deep fryers in bars and restaurants are unsung heroes. It’s important that we watch and listen to them to make sure that everything is running smoothly. Yes, frying oil can be a bit aggressive and…
Typically, we consider the entire process when debating what makes a restaurant great versus just mediocre. However, the process starts long before being seated or tasting the food. Many other factors…