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The brown grease is not recycled and goes to landfills. On average 300 to 400 pounds (140 to 180 kg) of brown grease goes to landfill annually from each restaurant. [2] Passive grease traps and passive grease interceptors must be emptied and cleaned when 25% full.
The company built a small food processing plant to the rear of the restaurant that year to produce its frozen meals. [3] In 1997, the restaurant was listed on the National Register of Historic Places. At the time, it was the only tiki restaurant in Ohio, and the only remaining supper club in Columbus. [3]
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine House No. 5. In 2004, the building was converted for office use, and today is the Columbus branch of Big Red Rooster, a marketing company.
The industry which collects and renders yellow grease to make refined used cooking oil is dominated by a number of very large companies. [6] No reliable statistics exist on the number of smaller to mid-size companies who collect yellow grease and either sell or render it to produce refined used cooking oil. Estimates run to a couple of hundred.
The calendar that hangs on a kitchen wall in the old Ho Toy restaurant is still flipped to December 2022, the second-to-last of approximately 768 months the Downtown mainstay was in business.
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