When Dan Boose stepped into the role of President of Sunrise Restaurants (Denny’s) at WKS Restaurant Group in 2022, he didn’t waste any time hitting the road. As he visited many of the 116 Denny’s franchises across 17 states, it quickly became clear that he had a major issue on his hands. In many locations, containers of used oil sat exposed on the floor, fryers were running for weeks without a proper oil change, and the back-of-house areas were covered in slick grease, creating pest issues and safety hazards.

“When I first joined WKS, one of my top priorities was to connect with General Managers and understand what was really happening on the ground,” Boose says. “I wanted to get a sense of where we needed to focus and how to align more closely with the brand. What I noticed almost immediately was a serious lack of consistency in how fryer oil was handled. In some locations, oil hadn’t been filtered for weeks. In others, it was being dumped daily. Our oil usage was far above where it should have been.”

The effects were also showing up on the plate. Instead of golden, crisp fish, fries, and donut holes, the food was coming out dark and off-tasting. Cross-contamination was a problem—fish, donuts, and everything in between were fried in the same unfiltered oil, so flavors mixed in unpleasant ways. Customer complaints were on the rise.

Even more alarming was the practice of carrying hot oil in open containers across kitchens—an issue that had already led to costly slip-and-fall incidents, including one workers’ compensation claim that cost the company $800,000. “It was clear we had no system in place; it was like the Wild West,” Boose says. “Each district was doing it differently. Oil management was one of the first operational issues I knew we needed to fix.”

Boose discovered Restaurant Technologies at a conference and saw firsthand how Total Oil Management could resolve the numerous oil issues across locations. The system would provide a closed-loop solution that automates oil handling—from delivery to disposal—along with filtration, storage, and monitoring. More importantly, he saw how quick and simple it could be to implement and train staff on the system.

Armed with this new knowledge and a plan for improvement, Boose pitched it to his leadership team. After years of excess oil being used and inconsistent food quality from store to store, it was a no-brainer to move forward. “With the number of fryers we have, oil is a major expense,” he says. “I knew we could save money, but I didn’t know we’d save $190,000 in just the first quarter.” Those impressive savings were at 46 locations. Now Boose has Total Oil Management at XX locations.

Today, the transformation is obvious. Boose still makes his rounds visiting Denny’s locations, but now the story is very different. At one recent visit, he saw oil in a fryer that looked so clear he assumed it had just been changed. “Turns out it was four days old,” he said. “Filtering it three times a day kept it looking brand new.” His restaurants are maximizing oil life, saving valuable time and money.

The difference isn’t just behind the scenes—it’s right on the plate. The food looks better and tastes better. Fish and chips come out golden, not soggy or brown. Donut holes are crispy and delicious, without lingering fishy flavors. Customers are no longer complaining about off-tastes or greasy textures. They’re getting what they expect from Denny’s: fresh, consistent, high-quality meals.

The benefits extend to employees, too. “Since implementing the new system, slip-and-fall incidents related to oil handling have basically disappeared,” Boose says. “It’s been a huge reduction in workers’ comp claims. Plus, getting rid of those big, open grease buckets in the back was a huge win. There’s nothing more off-putting than seeing those sitting out.”

The cloud-based T.O.M. Portal has also made a difference. “When managers got access to the online portals, they became more engaged,” Boose says. “They can see invoices, track cost savings, and understand the bigger picture. That transparency motivates them to improve.”

What started as a glaring operational challenge has turned into one of the most effective changes WKS’s Denny’s locations have made in recent years—driving savings, protecting team members, and giving customers better meals every day