Step 6 - Returning Used Oil
Getting the most longevity and value out of your oil supplies is imperative for two reasons: profitability and sustainability. As one of the largest contributors to carbon footprints in commercial kitchens, oil is best suited to a circular economic system (illustrated below). Leading oil suppliers now offer the service of collecting ‘waste’ oil in the same containers it is delivered in – and they even pay for it, balancing the value of your reused oil against the costs of your fresh oil.
Implementing these six steps will ensure that your oil quality remains compliant, consistent, and methodically conserved. Customer satisfaction will increase, costs will decrease, and your business will be more adeptly prepared to meet any sustainability targets and initiatives.
Watch the below clip to hear Surendra Yejju, Executive Chef at Wagamama, outline how these six steps have helped teams across Wagamama venues nationwide.
If you have any questions about best practices in oil management, or would like to speak to us about your own processes, feel free to contact our hospitality team.
