How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

4 Min Read By MRM Staff

At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.

What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability?While there are a number of misconceptions that exist within the restaurant industry as it relates to cooking oil, four of the more common misconceptions are:

Misconception 1: Cooking Oil Usage is Negligible

● Why It’s Made: Operators often underestimate the total volume of oil used across the industry, thinking their individual consumption is too small to matter.

● What Can Be Done: Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste. These pieces typically highlight the collective effect and…