Back in the olden days, restaurants would have to pay a company to come pick up their spent fryer oil. The grease disposal company would provide a big heavy-duty grease dumpster, and you'd get a bill from them every month depending on the volume of oil they disposed of for you.
Now, things have changed. People want that oil (it's referred to as "yellow oil" in the commodities markets) to run their bio-diesel type cars and for who knows what else. With all the development of alternate energy over the past few years, the price of spent oil has gone sky high and so now the grease disposal companies (they're usually called such-and-such Environmental now) actually pay the restaurants. They calculate their costs, then compare it against the resale value of the oil, and restaurant owners usually get between six and 10 cents a pound, which comes out to maybe fifty or a hundred bucks a month.
Not that much, but, hey, it beats a swift kick to the head.
Today I met with the rep from the company that will be hauling away my grease, and it was just so easy, so quick and so FREE that I felt compelled to write about it. Everyone else I talk to holds out their hand for a check after the conversation, so it's just such a breath of fresh air to put my signature on something, not pay anything, and, as if like magic, the grease that I put in the dumpster will just disappear!
I've been getting lots done and we're very close to the point where I'll start gracing this blog with photos of the food I prepare as I work through recipes. The basics are mostly in place; fryers are up and running, french fry ka-chunker is mounted, the meat grinder has arrived and been tested (it's a beast), hoods are working, fire suppression is re-charged and correctly positioned, and samples have been requested from my vendors.
Food should start arriving any day now and once it does, burger and fries testing will begin. Should be fun. I'm going to work through the procedures before I bring staff in to train, which I'm thinking will happen next week.
Along those lines, I'm starting to take applications for cooks. I have my two main guys hired already, but I'm going to fill in with 2-3 more part timers that will probably get 30 hours a week or so.
The first guy filled out an app today. Under 'position desired', he wrote "line cock".
Perfect. I need one of those.