Denny’s Franchisees Don’t Fear the Fryer T wo franchisees switch to automated oil management for consistent quality – and operational savings. From golden-fried shrimp to crispy chicken fingers, fried food is here to stay. Deep-fried cuisines are a staple for the fast-casual restaurant, and in some locations account for about 30 percent of menu items. While deep fryers are a wonderful invention, managing the oil – from its purchase and receipt to storage, filtration and disposal – can be a recurring nightmare for foodservice management and employees. Restaurateurs who depend on hourly employees to carry out this key operations component are likely to face employee injuries, poor filtration practices, inconsistent food quality and inefficient oil usage. Using Oil Until It’s

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