The vast majority of America’s 980,000 restaurants operate a frying line, which means they need to consider two critical factors about cooking oil. One, oil is an essential element of food flavor, and consistently flavorful food drives repeat business. Second, fryer oil is increasingly expensive. In most restaurants, oil expenses exceed the cost of every other frying-line item, excluding the food itself. And unlike frying-line hardware, all oils eventually ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.