Our handy guide compiles 24 years of oil management experience into 5 big secrets for improving food quality to increase customer traffic. Submit the form to download today!
Consistent fried food is hard to control. Make it easier to improve the quality, consistency, color, taste, and texture. Discover what over 37,000 commercial kitchens nationwide do to ensure control food quality consistency.
As restaurant operators have learned — sometimes the hard way — that offering consistently delicious food is imperative to keeping guest counts high and customer complaints low. Food caliber is dependent on myriad factors, but few are more important than the quality of the oil that is used in fried foods. Taste, texture and color are the attributes most affected by excellent oil quality or lack thereof.
“When it comes to cooking our food, the type of oil, the performance of our oil and managing the oil properly are all very important to us,” says Lisa Kartzman, Vice President of Supply Chain for New York-based Shake Shack.
“There’s hardly an order that goes out that doesn’t include fries. And to prepare our new chicken sandwich, we’re paying even more attention to the life of our oil,’ she says. “We even have specific fryers dedicated to the chicken, because we are very careful about how we handle it.”
