Tom Dunn, Filta’s CEO, recently told Retail & Restaurant Facility Business how the company can help restaurants and commercial kitchens nationwide keep cooking oil prices low and also assist with the labor shortage.
In the Q&A, Dunn outlines how Filta comes into a kitchen and extends the life of cooking oil by micro-filtering it instead so dumping it, saving labor costs, making food taste better, and increasing kitchen safety because the Filta pros are cleaning and maintaining the fryers instead of restaurant employees. Dunn also outlined his advice and predictions going forward into the new year – hint: he said after everyone’s tough 2020, 2021 was a good year and he’s optimistic that trend will continue in 2022.
Read Dunn’s entire interview in the December-January issue of Retail & Restaurant Facility Business here and see how Filta fights the high cost of cooking oil and labor shortages. Filta was one of several food management vendors profiled including pest control, roofing, flooring and facility management companies.
