TRANSFORMING FRYING PROGRAMSOne Restaurant At A Time

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2

01 INTRO

02 CLIENTS TODAY

03 BUSINESS DIFFERENCE

04 CASE STUDY

05 IMPLEMENTATION

06 OUR TEAM

07 NEXT STEPS

OVERVIEW

3

INTR

O 0

1

01

ARE OIL FILTERS GETTING THE LOVE THEY DESERVE?

EQUIPMENT/LABOR R&D

MENU R&D

CONSUMABLES R&D

RISK MANAGEMENT/TRAINING R&D

QUALITY ASSURANCE/ROI R&D

WHEN IT COMES TO FRYER FILTERS, RESTAURANTS ARE STUCK ON REPEAT

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INTR

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2

01

1. Fry oil filters are not a top priority

2. Fry oil filters are not audited for efficiency

or effectiveness

3. Simple lack of awareness leads to missed

opportunities

IMP

OR

TAN

CE

OIL FILTRATION

TELL US IF THIS SOUNDS FAMILIAR

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INTR

O 0

3

01

“Our fryer filters are the same as all the

others out there.”““We don’t have the time or resources to

look at filters this year.”“

BIG NAME CLIENTS

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CLI

EN

TS

TOD

AY

02

+ MANY MORE

These chains have revolutionized their frying

programs with SuperSorb CarbonPads and

saved millions of dollars annually:

FORMULA FOR SUCCESS

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THE

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Our formula for success remains simple - but

it’s powerfully effective when you see the

effects over time, and how the features

compound to BIG business impact.

Filter particles 1000 times smaller than human

hair. 1 micro = 1/1000 of a millimeter. We go

to .5 microns.

ONLY OIL FILTER TO USE CARBON! (USED TO REMOVE TOXINS FOR

CENTURIES)

8

THE

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LESS OIL USED

LESS MAN HOURS REQUIRED

LESS IMPACT ON ENVIRONMENT

912,500MAN HOURS

OF LABOR SAVED

ANNUALLY

5MMLESS EMPTY

JUGS OF OIL IN LANDFILLS

ALL NATURAL

FILTER PAD

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SEE THE STUDIES

CA

SE S

TU

DY

01

04

WE PUT OUR FILTERS TO THE TEST

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FILT

RA

TIO

N T

IME

(IN

HO

UR

S)

T IME PERIOD: 12 MONTHS JAN DEC

100

200

300

400

500

600

700

800

900

1000

1100

1200

FILTERCORP

COMPETITOR AVERAGE

HOURS SAVED VS. THE COMPETITION

CA

SE S

TU

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02

04

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FOOD CONSISTENCYC

ASE

ST

UD

Y 0

3

04

0-A: Break-in A-B: Fresh B-C: Optimum C-D: Degrading D-E: Runaway

FO

OD

QU

AL

ITY

H E ATI N G TI M E

A B C D E0

SuperSorb® maintains oil in the optimum frying range for longer periods

B C

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FRYING OIL DEGRADATION

CA

SE S

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04

04

OIL

DE

GR

AD

AT

ION

O I L L I F E I N DAYS

1 2 3 4 5 6 76 8 9

S U P E R S O R B ®

PA P E R / P OW D E R

N O F I LTE R I N G

T Y P I C A LD I S C A R DR A N GE

INTERVIEW WITH DALE BENNETT

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CA

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04

Dale has more than 30 years of experience in the QSR industry

in areas of multi-unit operations management, and operations

systems research & development. He specializes in operations

and new product process and systems development, facility,

and equipment design and development. Dale has held

executive operations positions with Hardee’s Food Systems,

Church’s Chicken, Captain D’s, and Arby’s.

“FILTERCORP OUTPERFORMED ALL TEST ALTERNATIVES.”

“FILTERCORP SUPERSORB CARBON PAD IS EASIER AND

MORE EFFICIENT TO USE.”

“REDUCTION IN FILTERING TIME BY 50%. TEAM MEMBERS WERE

MORE MOTIVATED TO FILTER AS A RESULT OF AN EASIER PROCESS.”

“OUTSTANDING CUSTOMER SERVICE.”

CHEF CHIP ULBRICH

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CA

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06

04

Executive Chef at South City Kitchen Midtown in

Atlanta, is trained in a comprehensive, European-style

culinary apprenticeship program accredited by The

American Culinary Federation Educational Institute.

“THE CARBON PAD SAVES MONEY AND ENHANCES OUR

REPUTATION.”

“GREAT FLAVOR, PERFORMANCE AND COST SAVINGS OVER TIME.”

“SAVES US MONEY IN THE LONG RUN BY EXTENDING OIL LIFE.”

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YES IT REALLY IS AS EASY AS 1,2,3 TO SWITCH TO FILTERCORP SUPERSORB CARBON PADS.

IMP

LEM

EN

TATI

ON

01

05

*Ask us for an installation guide for your fryer

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IMP

LEM

EN

TATI

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1

2

3

Open the fryer doors and pull the filter pan

out. Place the screen on the bottom of the

pan. The holes of the screen should line up

with the posts on the bottom of the pan

Insert the CarbonPad into the pan with the

bumpy side up (smooth side down)

Insert the existing hold down ring and press

it firmly into place. Place the crumb catcher

on the top of the hold down ring.

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THE

TE

AM

06

MEET THE TEAM

Even as we’ve grown our operations over the years,

we’ve still retained the small business feel - with

team members that know the industry and are

experts in frying oil management.

That means you will always receive fast,

knowledgable, and helpful service from our team.

Nobody works harder and closer to our clients than

us. For many customers, that has made a huge

difference.

NEXT STEPS ARE EASY, WE DO ALL THE LEGWORK

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NE

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07

1. Set up a meeting for us at a test store of your choosing

2. Let us help you design a side by side analysis to see the difference in ROI, our CarbonPad vs. your current filters

3. The test is at no charge to you. What are you waiting for?

THANK YOU19