Frying oil rarely appears on the menu, but guests taste it in every fried item a restaurant serves. It influences flavor, aroma, color, crispness, and mouthfeel while also determining whether food holds up between the fryer and the table or the delivery bag.
In this Views feature, Joshua Tuinstra, director of sales for national accounts at Stratas Foods, explains why frying oil deserves attention as a core ingredient rather than a routine supply purchase. He discusses how oil selection affects the guest experience, why the decision belongs in recipe development instead of after the menu is set, and how equipment, volume, and filtration practices should shape the oil an operator chooses.
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