Making the Case for Automated Oil Management

 

August 28, 2013

This article originally appeared on Restaurant Hospitality on August 19, 2013, by Tina Swanson. Below is a brief summary and link to the full article.

Fryer oil is one of the most expensive commodities for full-service restaurants. But high cost is not the only concern. Fryer oil affects everything from food quality to employee safety. Outsourcing the handling of your restaurant’s fryer oil to a third-party supplier could pay off in multiple ways.

Read the full story here.

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