Savvy foodservice operators whose business relies on the preparation of high-quality fried foods know that pursuing a sensible oil management program not only will yield more consistently flavorful menu items, but also will help save money in the long run. And while different restaurants obviously have different needs, there are several fundamental recommendations that can help all operators get the most out of their frying oil. Implementing a practical oil management policy starts with ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.