Making the Case for Automated Oil Management
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.