Industry Education

Knowing the proper methods of disposing of cooking oil is crucial for residents and businesses in Detroit. In this blog, we'll cover the essential do's and don'ts of cooking oil disposal, helping you maintain a clean kitchen and protect the local environment.

Grease, particularly from commercial kitchens, poses significant environmental challenges when not managed properly.

In recent years, the theft of used cooking oil, commonly known as grease theft, has surprisingly become a burgeoning issue across the restaurant and biodiesel industries.

Reducing food waste in commercial settings such as hotels, restaurants, and college campuses is beneficial for the environment and the bottom line of these establishments.

As we step into Worldwide Food Service Safety Month, it's an opportune time to reflect on hygiene and safety's critical role in the food service industry.

Your loyal customers know what they can expect when they walk through your doors – friendly staff, consistent food quality, and a really good time.

FOG (Fats, Oils and Grease) Management is a critical component to running an efficient, clean, and compliant kitchen. Whether in a restaurant, communal kitchen, or industrial cooking facility, properly handling FOG disposal and maintaining FOG systems is vital. For restaurants, there are 3 main systems that need to be managed.