How commercial kitchens nationwide reap benefits from Fryer Oil Management

Supermarket deli business is hot, hot, hot. In data reported by Supermarket News, deli-prepared food sales totaled $31.3 billion for the 12-month period ending August 27, 2022. These statistics reflect a 9.3% year-over-year growth and a 19.2%

As the world moves toward a more sustainable future, research has been urgent and robust for alternate vehicle fuels and biodiesel innovations have been at the front of the pack. What exactly is biodiesel fuel? According

To figure out ways to save on restaurant labor costs, you must have an accurate picture of where and how you’re spending. Is a large portion going to the front of the house or back of

Investors like well-run franchise businesses as they can scale quickly with no need for significant capital investment, but it’s crucial that management can recruit franchisees who will deliver that growth. Franchise business Filta Group has a track record

The FiltaFOG Cyclone is a market-leading grease recovery unit (sometimes referred to as a grease trap), delivering ultra-high quality of Fats, Oil and Grease (FOG) retention whilst using significantly less energy than traditional GRUs. An award-winning

Franchise Brands now anticipates annual revenues and profits will outstrip forecasts following healthy performances from its two largest businesses. The AIM-listed company said kitchen services provider Filta had performed very strongly across North America, while commercial

Trying to retain employees is becoming more and more difficult for restaurant operators. According to the National Restaurant Association, “restaurant employees at the end of 2021 were down 1 million from pre-pandemic levels.” But while industry-wide employee

This past summer, we shared how some of our Franchise Owners across the country help out in their community, living out the Filta motto of “Do the Right Thing.” Today, we want to keep the good vibes rolling

Environmental kitchen specialist Filta Group has been shortlisted in the category Supplier of the Year- Sustainability at Catering Insight Awards 2022. The award highlights those catering equipment  suppliers that are championing environmental product development and energy

Le Manoir aux Quat’ Saisons in Oxfordshire is a prestigious hotel where gastronomy, gardens and culture come alive in stunning surroundings. It’s part of the Belmond hotels and resorts that operates 49 hotels, trains, and river

If you’re not filtering the fryer oil in your commercial kitchen, you should be. Why? Because you’re flushing money right down the drain when you discard of it before it has reached the end of its

When Filta launched its Franchise system in the U.S. in 2002, large commercial kitchens inside stadiums, universities, restaurants, and corporate employee cafeterias were the standard client base, but just recently amusement parks have been high on

Filta’s newest innovation the LLC AUTO, a self-maintaining grease recovery unit has been recognised by the industry with a Silver Award in the 2022 Innovation Challenge at the Commercial Kitchen Show. The innovation challenge looks at

Corn dogs. Churros. And French fries, of course! Fried food is a delicious part of a visit to any theme park. Cooking all that food requires oil and fryers. The used oil has to be removed

Environmental kitchen specialist Filta Group will be exhibiting its range of kitchen hygiene solutions (stand CK430) including the new Low Level Cyclone AUTO (LLC AUTO), a self-maintaining autonomous Grease Recovery Unit (GRU) for remote applications not connected

With greater scrutiny on FOG (Fats, Oils and Grease) management and the ongoing threat of fines for non-compliance, it has never been more important to specify to correct FOG solutions in your kitchen. nstalling Grease Recovery

Keri Gardner grew up in Bayside, Queens, and worked at the U.S. Open as a ball girl, sold T-shirts, took tennis lessons there as a child, played in tournaments while in high school and in matches in

Deep fryers are a crucial piece of equipment in every commercial kitchen but they’re also messy, unpleasant, and dangerous to maintain. Each year the food service industry experiences about 12,000 burns, according to the Burn Foundation. Cooks,