Cooking oil is the lifeblood of any commercial kitchen. Here’s how to save money on it while preserving quality.
Used in the preparation of a wide range of menu items such as crispy fish and chips, chicken, mozzarella sticks, and deep friend mushrooms, cooking oil is often described as the lifeblood of a restaurant. However, as the price of cooking oil continues to climb, restaurant owners and managers are finding themselves seeking strategies to save money on cooking oil without sacrificing quality and flavor.
The most common way kitchen managers and restaurant owners try to cut back on cooking oil costs is to try to stretch the oil for as long as possible. But this approach has its faults. Restaurants lose money when the quality of the food is impacted — any short-term gains from using oil that’s past its prime are quickly offset by the loss of patronage.
Below are several strategies designed to help culinary professional save money on cooking oil.
You probably already know that buying in bulk results in a less expensive rate-per-unit, but it also helps cut overhead in another important way. Cooking oil is a thick substance that sticks to the sides of the containers in which it’s stored, and a larger container has less stackable surface area than its smaller counterparts. Although the loss caused by oil sticking the side of a single container may seem negligible, this adds up significantly in a busy restaurant. Buying in bulk is a measure you can take to minimize wasted oil on the sides of containers.
Waste caused by improperly trained staff also adds up over the course of time. Not only does oil spillage cost a restaurant money, but it also poses a slip-and-fall risk to those working in the kitchen. Training your staff in proper handling procedures reduces the chances of valuable oil winding up on the floor and saves you from financially draining personal injury lawsuits.
The old adage that water and oil don’t mix couldn’t be more true when it comes to deep fryer oil in commercial kitchens. This is another situation where your staff needs to be properly trained. For instance, ice crystals that commonly accumulate on frozen foods can release water into the oil during the cooking process.
Exposure to light and air causes oil to break down more quickly, so keep the covers on the deep fryers when they aren’t in use. This also minimizes the chances of debris and splashes of water accidentally falling into the oil. Additionally, salt, pepper, and spices shouldn’t be stored near the fryers.
At U.S. Oil Solutions, we take pride in offering commercial kitchens a high-quality filtration system designed to extend the life of cooking oil while preserving the quality of the food. Contact us at your convenience for more information about how our system can save you money on cooking oil.