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5 Mistakes to Avoid in Your Frying Program

Whether you’ve just added a fryer to your kitchen or you’ve been using one for years, your business is part of the flourishing fried food trend. According to Nation’s Restaurant News (NRN) Top 100 U.S. Chains report, 50 percent of the businesses listed offer fried food items on their menus.

Frying is in, and in order to stand out, you need to get it right. While having the ability to serve items like delicious fried chicken, sweet potato fries and fried pickles can be a game changer for your business, what is most important is establishing an effective frying program.

Frying oil efficiency, proper training and consistent menu items are just a few aspects of a “successful” frying program.

How do you achieve this success? Avoid costly mistakes.

We’ve compiled a list of the top five mistakes many kitchens makes when it comes to their frying program and added our advice on how to avoid or correct these mistakes.

To learn more about how you can put your business on the path to frying success, download the complete list. It also includes our free Frying Program Self-Audit worksheet, which will give business owners an opportunity to assess their own frying program strengths and weaknesses.

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