The Oil Management Value Chain: Return on Investment at Each Step of the Process

 

January 13, 2016

For as long as anyone can remember, fried foods have been high on the list of desirable menu items for fast casual foodservice organizations. Consumers debate over the best French fries and which fish sandwich is crispiest. Restaurants have come a long way in making fried foods a healthier choice for consumers, including switching to new oil types and reducing trans fats. But in the process, ways to benefit from oil management have been mostly overlooked. In this paper, we’ll examine the impact that properly managing oil can have on five key areas of the foodservice business: Efficiency, Food Quality and Consistency, Safety, Cleanliness and Sustainability. And we’ll show how understanding and interacting with the value chain can make oil management more profitable.

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