When you think of the oil that runs through your restaurant, you think of its menu applications, the costs associated with its acquisition and, of course, the time and dangers that come with cleaning it. The environmental impact of your oil is probably far down on your list of considerations, and you’re not alone. Yet, change is in the air and now is the perfect time to start thinking about your cooking oil from an environmental standpoint. Your customers already are.
Environmentally Friendly Practices in Focus
Consumers vote with their finances for the causes that are important to them now more than ever. That includes environmentally friendly practices as well. A 2017 Cone Communications CSR Study shows that 86 percent of consumers say they would shift brands to support one committed to causes that are important to them. This figure is up drastically from the 63 percent that reported they would do so in 1993. In addition, another study found that 74 percent of millennials and 72 percent of Generation Z would pay more for sustainable services and products.
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Applying a Sustainable Mentality to the Industry
While restaurateurs look to recycled materials and rooftop gardens as ways to support sustainability, oil management is often overlooked. Yet the products associated with oil management can be one of your largest sources of waste. From heavy plastic oil jugs to the resources spent to purchase and transport them, there is plenty of waste tied to our oil usage. In fact, a single Applebee’s franchisee found their store was able to reduce oil packaging waste by 4,420 pounds per month simply by abandoning their old oil management system and adopting a Total Oil Management solution.
Sustainability Through Total Oil Management
Restaurant Technologies’ Total Oil Management system was able to alleviate this waste from the Applebee’s locations by replacing their oil system with an automated solution. This change not only eliminated the packaging concern for the franchisee, it also saved the team time and money by alleviating the need to clean the fryers and dispose of dangerous oil. With Total Oil Management, the oil in your fryers is seamlessly pumped from your fryers into the safe, secure storage tanks we place on the back of your restaurant. New oil then fills your fryers from the second tank with the push of a button. And best of all, you’ll never have to filter oil again. And what happens to your used oil? It is taken to a plant and turned into bio-diesel, of course, ensuring an environmentally friendly end to one of your restaurant’s most valuable — and potentially wasteful — resources. To learn more about how you can maximize your oil use, including its sustainability, download our eBook “Focusing on Fryer Oil” today.
