How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

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 can encourage more responsible practices, regardless of the amount of oil dealt with.

Misconception 2: Disposing of Used Oil Down the Drain is Acceptable

● Why It’s Made: Some operators may not be aware of the environmental regulations or the long-term consequences of improper disposal. 

● What Can Be Done: Services can remove the burden of onsite waste storage by removing the waste oil directly from the fryer, whenever necessary, and taking it immediately offsite.  

Misconception 3: All Cooking Oils Have the Same Environmental Impact

● Why It’s Made: There’s a lack of knowledge about the sourcing, processing, and ecological footprints of different oils, leading to a generalized view.  Generally the thought is, oil is oil.

● What Can Be Done: Educate the customer about the impact that different oils make not only on their ability to operate but also on their sustainability goals within the kitchen. 

Misconception 4: Sustainable Oils Are Always More Expensive

● Why It’s Made: Operators often equate sustainability with higher costs, influenced by the initial price tags of some sustainable products.

● What Can Be Done: Ther are long-term cost savings associated with sustainable practices, including oil filtration and recycling services. By showcasing the benefits, operators can see that investing in sustainability can be economically viable.

What is the connection between restaurant cooking oil and sustainability?

There are several “top of mind” relationships that exist between sustainability and the use of cooking oils within commercial restaurants.  Historically, these connections were considered operational afterthoughts but as sustainability goals become more emphasized, these relationships become more critical to focus on.  Five major relationships to consider are:

1. Used Cooking Oil Management: Restaurants generate significant amounts of used cooking oil, which can lead to environmental issues if not disposed of properly. Sustainable practices involve recycling this oil into biodiesel or other products, reducing waste and minimizing the environmental footprint while maintaining traceability throughout the recycling process.

2. Fresh Oil Sourcing: Choosing sustainably sourced oils—such as those from farms that practice responsible agricultural methods—helps protect ecosystems and promotes biodiversity. This also supports local economies and reduces the carbon footprint associated with transporting oils over long distances.

3. Energy Efficiency: By properly recycling used cooking oil, restaurants can contribute to renewable energy production. This not only helps reduce reliance on fossil fuels but also promotes the use of cleaner energy alternatives.  Regardless of the amount, each drop of used cooking oil has a role in the biodiesel feedstock stream.

4. Consumer Awareness: Implementing sustainable practices with cooking oil can elevate a restaurant's commitment to environmental responsibility, appealing to eco-conscious consumers and fostering a greater awareness of sustainability in the food industry.

5. Quality and Health: Using high-quality, sustainably sourced oils not only enhances the flavor and quality of dishes but also aligns with growing consumer demand for healthier, more environmentally friendly food options.

By integrating these sustainable practices related to cooking oil, restaurants can make a significant positive impact on the environment and contribute to a more sustainable food system overall while not necessarily negatively impacting the financial conditions within the operation.

What practices can restaurant operators put into place when dealing with oil to be more sustainable?

We’ve already touched on some areas where improvements can be made but three major areas where restaurant operators can see immediate improvement within their operations are:

1. Oil Filtration vs Replacement

Practice: Opting for regular filtration and cleaning of deep fryers is an easy way to extend the life of oil, boosting sustainability as the reliance on fresh oil decreases.  Less oil changes means higher sustainability as less waste is created. The reality is that cleaning oil and fryers can be dangerous and requires loads of time, something that many operators do not have enough of.  

2. Proper Used Cooking Oil Disposal

Practice: Establish concrete and uncompromising standards when it comes to disposing of used cooking oil, regardless of the amount.

3. Employee Safety

Practice: Train staff on best practices for handling, storing, and disposing of cooking oil to minimize waste and promote sustainability.

How should operators be training their staff? 

Restaurant operators should really train their staff to be efficient with their time by leveraging third-party resources to achieve the goal of "doing more with less." By shifting the responsibility of dangerous but necessary tasks, such as oil management and fryer cleaning, to specialized service providers like Filta, onsite staff can focus on delivering high-quality products. This strategic delegation not only enhances safety but also allows employees to concentrate on core operations, positively impacting sales and helping to achieve both the short- and long-term goals set by the restaurant operators.

How can better oil management be more efficient and economical?

Better cooking oil management can lead to increased efficiency and cost savings in several ways, and services like Filta Oil Services can play a crucial role in driving these positive outcomes.

When it comes to Efficiency Gains, two of the more obvious are Oil Life Extension and Operational Streamlining.

Extended Oil Life

Efficiency: Regular filtration and maintenance of cooking oil extend its usable life, reducing the frequency of oil changes.

Streamlined Operations

Efficiency: Implementing a structured oil management program simplifies the oil handling process, allowing staff to focus on core kitchen tasks

Cost Savings on Oil Purchases

Economical: By extending the life of cooking oil, restaurants can reduce the overall quantity of oil purchased, leading to significant cost savings.

Improved Quality and Consistency

 Economical: Better oil management leads to improved food quality, which can enhance customer satisfaction and drive repeat business.

Overall, better cooking oil management not only enhances efficiency and reduces costs but also supports a restaurant’s long-term sustainability goals.