How to Make Your Restaurant More Sustainable

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”

Would Your Restaurant Kitchen Pass a Health Inspection?

Passing health inspection north carolina

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.

Why?

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?”

HOW DO THEY DO IT?: Where grease goes after the fryer

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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”

5 Signs Your Restaurant Grease Trap Needs Cleaning

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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”

Best Kitchen Practices to Prevent FOG (fats, oils, and grease) for Restaurants

Preventing FOG in restaurants

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”

Your Guide to Restaurant Equipment Maintenance

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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”

7 Things to Consider When Buying a Grease Trap

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If you run a commercial food establishment, you certainly know that a grease trap is necessary.

A grease trap helps to reduce fats, oils, and grease (FOGs) from entering drains and the sewerage system. In addition, it helps protect a building’s interior and exterior plumbing devices.

That said, not all grease traps are created equal. That’s why it can be confusing when you’re first looking into buying a grease trap. This is because there are various things you must consider first. Continue reading “7 Things to Consider When Buying a Grease Trap”

GreaseCycle Named one of the 5000 Fastest Growing Small Businesses in America

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Local Company GreaseCycle Named One of Fastest Growing Small Businesses in America

NEW YORK, August 15, 2018Inc. magazine today revealed that Greasecycle is No. 3052 on its 37th annual Inc. 5000, the most prestigious ranking of the nation’s fastest-growing private companies. The list represents a unique look at the most successful companies within the American economy’s most dynamic segment—its independent small businesses. Microsoft, Dell, Domino’s Pizza, Pandora, Timberland, LinkedIn, Yelp, Zillow, and many other well-known names gained their first national exposure as honorees on the Inc. 5000.

According to Founder and President Dylan Gehrken, 32, “When I graduated from UVA in 2008, I looked around at a lot of really smart people going into Medicine, Law, and Finance. I thought it would be great to do something that all these smart people weren’t doing. As a result, I resolved to start a company in a space that is very dirty and almost embarrassing. So I set out to find the dirtiest smelliest job out there, and discovered the amazing world of used cooking oil and restaurant grease trap pumping and recycling. It is a dirty, unglamorous job. But we create a lot of value for our restaurant-partners, we source waste material into compost and biofuel, and we protect local streams and waterways. On top of this, it is a lot of fun!”   

Greasecycle is a Raleigh based company specializing in used cooking oil recycling and the pumping of grease traps. Founded in 2010, Greasecycle provides a clean, safe, and sustainable method of disposing used cooking oil and grease trap waste. Passionately green, Greasecycle has waste cooking oil is converted into biofuel and has the grease trap waste processed into compost. Greasecycle is committed to a cleaner future by helping restaurants reduce their carbon footprint and keeping these materials out of our drains and sewers.

About GreaseCycle

GreaseCycle was founded in 2010 and collects used cooking oil as well pumping out and cleaning commercial grease traps. GreaseCycle refines the used cooking oil they collect and source it as a feed stock into the biodiesel industry. They also render the brown grease they obtain when cleaning grease traps and sell it as bunker fuel for ships.

CONTACT:

Dylan Gehrken

919-817-6792

dylan@grease-cycle.com