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The
Challenge
It’s not easy being an operator today. Everyone, it seems, is telling you
how to cook. With government agencies mandating removal of trans fats from menus
and the Food and Drug Administration expected to deliver recommendations for
reducing acrylamide in fried foods next year, delivering maximum taste in foods
that are as healthful as possible is a major challenge. Especially when consumers
have demonstrated that if something doesn’t taste good, they won’t
eat it. Witness the multitude of healthy menus items that have been deleted from
menus over time because they weren’t ordered.
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Customer Demand
That’s why fried
foods are more popular than ever with patrons – they consistently
deliver on flavor. Data from Mintel, a global research company,
shows that chicken wings and fingers, onion rings and mozzarella
sticks are among the top ten appetizers on chain menus. Clearly,
frying is one of the most popular cooking methods with patrons
and one that provides unique challenges.
The Solution
The good news is that
by following a simple set of principles, called The 4 Factors for
Fit Frying, you can be assured your frying methods address
current health issues such as trans fats, optimize taste and maximize
oil life. The 4 Factors for Fit Frying program was developed
by Frymaster, an Enodis company, and offers best practice guidelines
for anyone serving fried foods. It consists of four steps you
can take to make sure the fried foods you prepare are flavorful
and healthful.
4 Factors for Fit Frying
Frymaster’s white paper entitled The
Facts on Fit Frying: Impact and Benefits for Foodservice Operators provides
an executive summary of The 4 Factors for Fit
Frying program.
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