The Oil Cycles Blog

Starting used cooking oil pickup is easier when a restaurant can give the collection company a clear picture of the kitchen, oil volume, storage area,...

Used cooking oil is easy to overlook until a container fills too quickly, an employee spills oil during transfer, or a pickup is missed. A...

Choosing a used cooking oil collection company is more than finding someone who can empty a container. Restaurants and commercial kitchens need a provider that...

Used fryer oil and grease-trap waste are both part of restaurant grease management, but they should not be handled the same way. Used cooking oil...

The amount of used cooking oil a restaurant produces can vary widely. A small cafe with limited fryer use may generate relatively little, while a...

Used cooking oil is a normal part of restaurant operations, but it can quickly become messy if it is not stored correctly. Improper storage can...

Restaurants generate a surprising amount of used cooking oil every week. Once that oil is removed from a fryer and placed into a collection container,...

Restaurants depend on reliable used cooking oil collection to keep kitchens and service areas clean and organized. If your current provider is missing pickups, responding...

Learn how often restaurants should schedule used cooking oil pickup based on fryer volume, storage capacity, and kitchen activity....