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% uptick from the pre-pandemic 2019 period. Much of that growth is from prepared fried foods like fried chicken, […]
Continue Reading →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 The Office of Energy Efficiency & Renewable Energy, biodiesel is a “liquid fuel produced from renewable sources, such […]
Continue Reading →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 the house operations? How about staffing for busy times and holidays? Have you properly cross-trained staff so key workers […]
Continue Reading →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 turnover rates have made staffing challenging for the food service industry, the solution might be hiding in something […]
Continue Reading →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 and tell you about Gene Monteith, another owner who recently channeled his super power of community give […]
Continue Reading →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 useful life. Since the pandemic began, the price of vegetable oil has more than doubled. Add in the supply […]
Continue Reading →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 radar with several notable successes. Recently InPark Magazine published a feature profiling how Filta is saving money, time […]
Continue Reading →One of our Franchise Owners, Keri Gardner, who runs the Long Island territory with her husband and business partner Joe Andrean, was profiled earlier this week in Newsday. She’s not only a successful, new Filta owner who won our “Hot Start” award at this spring’s conference FiltaCon2022, she has a long history with tennis and […]
Continue Reading →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, food handlers, kitchen workers, and wait staff are all listed among the top 50 occupations at risk for […]
Continue Reading →This article was originally published on Restaurant Business on August 2, 2022. Written by Reyna Estrada. Filta Environmental Kitchen Solutions is giving cooking oil a second life. The fryer management company removes cooking oil from kitchens once no longer usable and recycles it into biodiesel, a service it calls FiltaBio. “Our entire goal is to make cooking […]
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