Beginner Tips for Opening a Restaurant in North Carolina
Many budding entrepreneurs think about opening up a restaurant. While there is no doubt that the restaurant business can be very lucrative, the fact is that more than 60% of new restaurants fail within the first two years. The primary reason for this high failure rate in the restaurant industry is due to lack of planning. Here are some beginner tips to keep in mind when opening a new restaurant: 1. Have a Business Plan: The competition in the restaurant industry is fierce and thus, the first thing you should do is develop a business plan. Cons…
The Biggest Reasons Why You Need To Maintain Your Grease Trap
A common challenge faced by many restaurants and commercial food establishments is how to deal with fats, oils, and grease (FOG) from the dishes. Most commercial kitchens have a grease trap system installed to help deal with the FOG. The filters separate the FOGs from the water coming out of kitchen drains, sinks and dishwashers before it flows into the municipal facilities. Even though the filters work efficiently, they too need frequent cleaning to guarantee satisfactory performance. The following are a few valid reasons as to why you should …
Where is my grease trap?
Your grease trap is either under your sink in a metal box, in your kitchen floor under a metal sheet, or outside your restaurant under 1, 2, or 3 man-hole covers. This device is designed to catch grease and food particles that go down the the floor drains or sink drains in your commercial kitchen. So it is somewhere between where the water goes down the drain and the sewer main. The little ones inside a restaurant are usually 20-60 gallons. So if you have ruled out that you do not have an indoor grease trap or grease interceptor (these are inte…
How to “Own Your Neighborhood” and Grow Your Sales: Student Marketing Interns
For many years, Greasecycle has employed part-time student marketing interns to help us grow the company. Typically run in the summer months, our three month program is designed for students who want to learn sales and marketing and other practical life skills while getting paid to help us grow. This program is modeled after a similar program I instituted for Marriott’s College/University food service in the 90’s and early part of the last decade. As recycling partners of over 1200 restaurants and other institutional food service establish…