In today’s feature, we explore the intricate world of restaurant cooking oils alongside Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies Incorporated (RTI). Ron, often humorously dubbed the “oil nerd,” brings to light critical insights about the role of cooking oils in delivering exemplary guest experiences in the restaurant industry and maintaining sustainability efforts.
Introduction: A Rich History and Essential Insights
Jeremy Julian, Chief Revenue Officer for CBS North Star, initiates the conversation by acknowledging RTI’s long-standing partnership with the Restaurant Technology Guys podcast. With RTI’s support, the podcast has continually fueled discussions on innovative technologies that enhance guest experiences in hospitality. Today, we delve into the heart of oil management, and why it’s vital for ensuring the best culinary outcomes.
Understanding Cooking Oils: Choices and Impacts
There are three primary considerations for restaurants when choosing cooking oils: flavor, performance, and price. Most restaurants in the U.S use soybean oil because of its availability and affordability, while alternatives like canola and corn oil are chosen based on specific attributes. Ron explains that every restaurant has a unique mix of factors dictating their oil choice, all tied to how these elements affect flavor and food consistency.
Sustainability and Environmental Impact
Ron highlights RTI’s dedication to sustainability. The company doesn’t just deliver fresh cooking oil; it also collects used cooking oil (UCO) from restaurants, ensuring that it is properly recycled into renewable diesel. In turn, this circles back into the market as a sustainable fuel alternative. RTI achieved remarkable success last year, contributing almost 400 million pounds of UCO to the renewable fuel sector. The company prides itself on maintaining traceability and ensuring that no non-renewable oils disrupt this cycle, maximizing economic and environmental benefits for their clients.
The Technical Side: Oil Management and Performance
The longevity and performance of cooking oil significantly depend on how it’s managed. Filtering, maintaining the appropriate temperature, and timely replacements are crucial steps that every restaurant should follow, regardless of the oil type. These practices help minimize degradation and prolong oil usability, ensuring that food maintains its intended flavor and quality.
Economic Considerations: Balancing Quality with Costs
When it comes to buying oil, many might be tempted to prioritize cost-cutting, opting for the cheapest option. However, cheaper oils often degrade faster, indirectly increasing operational costs due to frequent replacements. Ron advises against underestimating the importance of investing in quality oils that may come at a slightly higher price but offer better performance and longevity.
Key Tips for Restaurants: Maximizing Oil Efficiency
A proactive approach is imperative in maximizing cooking oil efficiency. Ron suggests that restaurant management should attend to their oil handling processes upfront to avoid complications later. This can include ensuring correct training for staff, properly setting up filtering processes, and regularly checking the condition of frying equipment.
Safety First: Ensuring a Secure Kitchen
Safety in oil handling cannot be overstated. The process of oil disposal and management should minimize risks like burns and slips, which are prevalent in kitchens utilizing manual oil handling practices. RTI offers systems designed to automate much of this process, maximizing safety in the workplace.
Choosing the Right Supplier: Critical Considerations
When selecting oil suppliers, restaurants should consider factors beyond just pricing strategies. Consistency in oil supply, supplier reliability, and the ability to deliver in peak periods are significant factors that can impact a restaurant’s operational flow and overall success.
Conclusion: A Partnership for Success
Ron invites restaurateurs to explore RTI’s offerings further, including their total oil management system, which ensures that kitchens run smoothly with minimal effort required from restaurant staff. For those interested, RTI promises extensive geographic coverage and a website rich with resources (rtiic.com) to guide potential clients.
The detailed insights shared in this episode provide an invaluable blueprint for restaurant operators to optimize their kitchen oil strategies, enhancing both the culinary experience for guests and financial returns for the business.
