Frying in Uncertain Times and How Global Events Shape the Cost of Cooking Oil

The global foodservice industry faces challenges like never before, with the rising cost of cooking oil reshaping how operators approach frying. From supply chain disruptions to geopolitical conflicts, the price and availability of essential frying oils are causing headaches for restaurants worldwide. Navigating these uncertain times requires a blend of strategic choices and technological innovation to protect both profits and food quality.
What’s Happening with the Global Cooking Oil Crisis?
Cooking oil shortages are no longer a regional issue; they’re a global challenge. The Russia-Ukraine conflict has had an outsized impact on sunflower oil, one of the most commonly used oils in commercial frying. Together, these two nations accounted for over half of global sunflower seed exports before the war. With disrupted supply chains and export restrictions, sunflower oil is now scarce and expensive.
The problem doesn’t stop with sunflower oil. Other major cooking oils, like palm oil, face their own hurdles. Export bans from key producing countries have further tightened supply, driving up costs across the board. As operators scramble to find alternatives, these pressures ripple across the entire foodservice industry, making affordable frying oil increasingly difficult to secure.
Comparing Cooking Oils and What It Means for Frying?
Each cooking oil has unique properties that determine its suitability for frying. Sunflower oil is prized for its neutral flavor, high smoke point, and ability to produce consistently crispy results. However, the current shortage has led operators to explore alternatives like Canola oil and palm oil.
Canola oil is versatile, widely available, and cost-effective, though it may lack the same stability as sunflower oil at higher temperatures. Palm oil, on the other hand, offers excellent stability and an extended shelf life, making it an attractive option for deep frying—especially in high-volume settings. However, environmental concerns surrounding palm oil sourcing remain a factor for many businesses.
As prices climb and availability fluctuates, foodservice operators must weigh performance against cost efficiency when choosing an oil. Understanding these differences is essential for maintaining food quality while managing expenses.
What Can Foodservice Operators Do About Rising Costs?
The rising cost of cooking oil presents a direct threat to profitability, particularly for restaurants where fried foods dominate the menu. Operators need solutions that not only extend the life of their oil but also reduce waste.
Oil filtration is a game-changer in this regard. By removing food particles and impurities, filtration systems can significantly prolong the usability of frying oil without sacrificing quality. Additionally, practices like routine oil rotation and temperature monitoring can help maximize efficiency.
Technology plays a critical role in addressing these challenges. Advanced fryer systems with built-in filtration and oil management features are no longer a luxury—they’re a necessity for foodservice operators navigating today’s economic realities.
Why Pitco Fryers Are the Perfect Solution:
When it comes to managing the cost of cooking oil, Pitco fryers offer unmatched advantages. With smart technologies like automatic filtration, oil top-off systems, and built-in sensors, Pitco fryers make it easy to extend oil life and reduce consumption. These features ensure food quality stays consistent, even as operators work to minimize waste and control expenses.
Pitco’s efficient designs allow operators to fry with confidence, knowing they’re getting the most out of every drop of oil. By investing in innovative fryer technology, foodservice businesses can combat the challenges of oil shortages and rising costs while delivering the high-quality fried foods their customers expect.
In uncertain times, solutions like Pitco fryers help operators stay ahead—saving money, improving efficiency, and ensuring long-term success.
Speak with one of the Pitco experts about oil management and how it can help build your foodservice business:
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