Deep-fried foods are a staple for the fast-casual restaurant, and in some locations account for about 30 percent of menu items. While deep fryers are a wonderful invention, managing the oil – from its purchase and receipt to storage, filtration, and disposal can be a recurring nightmare for foodservice management and employees. Restaurateurs who depend on hourly employees to carry out this key operations component are likely to face employee injuries, poor filtration practices, inconsistent food quality, and inefficient oil usage.
