After twenty plus years in foodservice distribution I have attended numerous training sessions on liquid fry shortening. Probably more hours of training were spent on oil and shortening than any other topic. Earlier in my career we spent more than half a day just learning about oils and shortenings. We also spent time learning how equipment, time, temperature, filtering, moisture, and salt affect the life and cost of oils and shortenings. Ironically, the overwhelming majority of our training was conducted by the manufacturers of oils and shortenings and essentially the facts remained the same regardless of the vendor or manufacturer. In so many ways, of all the products that are distributed to restaurants, oils and shortenings are pretty much exact science.
Today, one of the highest volume case sales for most food distributors is liquid fry shortening and more importantly the least expensive liquid fry shortening. This soybean product can be bought at Sam’s, BJ’s, Costco, Restaurant Depot, and of course every food distributor supplying restaurants. Ironically, many restaurants spend a lot of time shopping the price among the different sources and today they can expect to pay about $27 a lug versus prices less than $20 four years ago and less than$15 four years before then. . Occasionally, because it is a commodity market driven item there will be what appears to be some savings amongst different sources much like the price of gasoline.
So what’s the point…oils and shortening are an expensive ingredient in your restaurant and there doesn’t seem to be any relief in sight. As gas prices continue to rise we buy more efficient cars and trucks. We are installing LED lighting to reduce electricity costs, we install expensive point of sale systems to reduce theft and more accurately ensure that we are getting paid for our menu items, we install magnets on our trash cans to catch silverware, and we load up the kitchen with scoops and scales to control portion costs. All very important things but what about the fryers?
Did you know that the right fryer can pay for itself many times over? Did you know the right fryer can actually reduce your shortening and energy costs? The right fryer can also help you to serve food that is not only better looking, tastes better, but can actually be healthier for your guests.Like the LED lighting, the scoops and scales, and that state-of-the-art pos system the right fryer can reduce your costs and increase your profits. Did you know that the right fryer system can save an average restaurant over $13,000 a year? Learn more