Big restaurants have in recent years started to incorporate environmental friendly standards to their restaurants. Big names such as KFC, McDonald’s, Starbucks, and Subway have already implemented the program for energy consumption, carbon emission, and waste management.
Eating healthy and living in a more sustainable condition has become trendy in this millennial generation. The most common question that restaurant owners usually ask themselves is – does my restaurant stand a chance when it comes to restaurant sustainability?
When you have a sustainable restaurant, it is good for the environment and it also helps you save money. Here are some tips on ways of making your restaurant more environmentally friendly: Continue reading “How to Make Your Restaurant More Sustainable”
Is your North Carolina restaurant’s kitchen ready for a health inspection? Let’s face it. It’s often pretty hard to prepare for a health inspection.
One: These inspections are often impromptu; they can happen at any day and time.
Two: If you run a busy restaurant, it’s easy to lose track of some aspects of your kitchen.
So, it’s true. Health inspection can be quite stressful for you – as a restaurant owner. However, there are a few things you can do to save yourself from the horrors that come with bad reviews and being shut down because of Health Code violations.
This post highlights some of the most important areas health inspectors will look at in your restaurant’s kitchen. Ensuring that everything is right in these areas is the only guarantee you’ll have of a stress-free and pleasant inspection. Continue reading “Would Your Restaurant Kitchen Pass a Health Inspection?”
As a “grease ninja,” Dylan Gehrken has a dirty job. He’s the founder and president of Greasecycle, a Raleigh-based company that recycles used cooking oil and kitchen grease, turning it from a smelly waste product into biodiesel, compost and clean water.
It might not be the most glamorous business, Gehrken said, but his company prevents grease from entering the wastewater system and contaminating the environment. It’s important, he said.
Gehrken founded Greasecycle in 2009, and since then it has grown to cover about 1,800 restaurants across the state, including 42 in Sanford.
Gehrken spoke to The Herald recently about where the grease goes after it leaves the kitchen, and what it’s like getting the job done. Continue reading “HOW DO THEY DO IT?: Where grease goes after the fryer”
If you own a busy restaurant in North Carolina, then you’ve probably had your fair share of grease-trap related experiences.
Often time, these experiences are not good. A big reason for that is maintenance. Poorly maintained grease traps can lead to a lot of issues.
- Drainage clogging.
- Unpleasant Odors.
- Increased fire risks.
- Lost revenue due to closure.
- Health issues for your staff members and customers.
- Not to mention the high repair costs that follow.
In order to avoid any of these issues, you must maintain your grease traps regularly. Continue reading “5 Signs Your Restaurant Grease Trap Needs Cleaning”
In any restaurant, the kitchen is often the most important part of the business. That’s because it’s where the magic happens. Everyone walking into a restaurant is there to eat.
Keeping your restaurant’s kitchen clean and healthy at all times is obviously a requirement. Continue reading “The Dangers of a Clogged Grease Trap”
There is no denying it. Many of us have things we do every day that hurt the environment. Perhaps the most common habits include: Continue reading “5 Reasons Your Restaurant Should Recycle Used Cooking Oil”
Do you often wonder how to properly clean your restaurant kitchen? If so, you might also be wondering about what you should do and when.
Admittedly, cleaning a commercial kitchen is never an easy task. It requires much effort and attention to detail. Although, keeping it clean as well as maintained is something that needs to be done.
A clean kitchen not only provides a safe and healthy workplace for your employees but it also gives your customers more reasons to come back. Continue reading “Restaurant Kitchen Cleaning Checklist”
Grease traps are necessary for any commercial kitchen. Commercial kitchens can be found in restaurants, hospitals, churches, hotels, nursing homes, and so on.
Also known as grease interceptors, grease traps are engineered to stop fats, oils or grease (FOG) from entering the sewer lines. If left unchecked, FOG deposits can lead to clogging and fouling of downstream sewers and wastewater management equipment. Continue reading “Best Kitchen Practices to Prevent FOG (fats, oils, and grease) for Restaurants”
Well-functioning equipment is important in order for a restaurant to be successful. Your equipment determines and guides the operations of the entire business. Lack of maintenance can lead to equipment malfunction in the long run. This, in turn, reduces your profit margins, decreases equipment performance and increases wastage. You can also incur huge losses, especially if the equipment breaks down during peak hours or right before you open. Continue reading “Your Guide to Restaurant Equipment Maintenance”
On specific days, like Christmas or Valentines Day, restaurants can see an unusual amount of traffic. Not to mention, people love going out to eat during the summer time.
As a restaurant owner, you must be adequately prepared for these busy times. Preparations for peak seasons include prepping the kitchen, staff and restaurant appliances so it is all ready for the numerous customers. Continue reading “Preparing Grease Traps for Restaurant Peak Seasons”