Giovanni Brienza has spent decades helping foodservice operators take the mess, labor and uncertainty out of fats, oils and grease management.

At NACS, he’d rather talk about your operation than his résumé.

Whether you’re dealing with traditional cooking oil, beef tallow or other semi-solid fats, Giovanni can help you explore ways to automate fresh oil handling, used oil collection and monitoring—reducing manual handling, improving safety and giving operators greater control over one of the kitchen’s most troublesome systems.

Just as important, used cooking oil is an asset. With the right equipment, monitoring and collection strategy, the rebates generated from UCO can add up to thousands of dollars annually for an individual location and hundreds of thousands across a large chain.

If you’re evaluating oil-management automation, struggling with a particular FOG challenge, considering a move to tallow, or simply wondering whether you’re getting everything you should from your used oil, find Giovanni at NACS.

Bring me your toughest oil-management question — I'm glad to help!

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