Category: Restauraunt Operations

Key Takeaways When customers walk into a restaurant, their experience begins long before the first bite. The ambiance, the staff’s demeanor, and, most importantly, the cleanliness of the space all influence how diners perceive your establishment. Let Greasecycle help you understand what takes a kitchen from clean to spotless! In fact, a restaurant’s hygiene is one of…

Running a restaurant or commercial kitchen can be profitable if done right with the correct resources and industry knowledge. Your kitchen is where your customers will have their meals prepared which means your commercial kitchen needs to be well planned and organized! When you put together your commercial kitchen, consider the following tips that will…

Maintaining grease traps properly is of utmost importance in order to avoid having to deal with backups, blockages, and fines. Ideally, you should pump your restaurant kitchen’s grease trap at least once a quarter. If you aren’t sure about how to do this, using a reliable and professional contractor will ensure no corners are cut…

Are you starting a restaurant business? If so, you’ll need to make a lot of decisions before opening your own place. One major consideration is having the necessary equipment in your kitchen. Picking the right commercial kitchen equipment can make or break your restaurant. While the curbside appeal and interior design are important, your end…

Greasecycle is devoted to providing restaurants throughout North Carolina with thorough and dependable grease trap cleaning services. That means we understand the value of keeping your kitchen safe and spotless. Unfortunately, busy restaurants often struggle with keeping their kitchens clean. There are a lot of things going on in a kitchen restaurant at any given time,…

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…

At restaurants, reducing food waste is often a big challenge. However, it’s one that must be addressed especially as operators grapple with the high costs of food. According to the Food Waste Reduction Alliance, restaurants throw away about 85% of their unused food. This amount of food waste is, needless to say, an unnecessary cost for…

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…