When Your Customers’ Ideal Road Trip Includes Perfect Fries, Will Your Restaurant Be Ready?

Summer means big business for multi-site operators with restaurants located just off the highway. According to the Bank of America 2025 Summer Travel and Entertainment Survey, road trips are popular this year. That presents an opportunity for QSRs, fast-casual restaurants, and others known for their deep-fried foods to make a fantastic impression when travelers stop for a meal or snack. 

To wow these travelers, restaurants must pay attention to their fryer oil. Its quality and condition impact the flavor, texture, appearance, and safety of diners’ favorite chicken or fries. Reheating the oil too often, rather than filtering it or using a fresh batch, can ruin their dining experience. At the same time, fryer oil is among these restaurants’ largest recurring expenses, so discarding it too early is costly. An enterprise with thousands of locations can lose millions of dollars in profits because of disposal scheduling errors.

Comprehensive oil management programs enable restaurants…