The Impact of Trans-Fat-Free Oil on Restaurants

Recently, I read an interesting article in Foodservice Equipment & Supplies magazine that I found extremely interesting. The article was based around an interview with Ina Pinkney, the executive chef / owner of Ina’s, a charming eatery in Chicago that offers a variety of menu items from breakfast to crispy fried chicken for lunch. Ms. Pinkney discussed several different issues, all involving the use of trans-fat-free oils in her fryers. Ina provides us in the equipment industry with a beneficial viewpoint, that of the user. Ina shares her feelings on the healthier oil trend, stating that “trans-fat-free oil is so strong in showing that type of oil is health-giving, not health-taking, that customers now seem to think of fried food as less of a guilty pleasure.”

To read more about Ina’s use of trans-fat-free oils & the impact it has on her customers, her equipment, and her staff, check out her interview in Foodservice Equipment & Supplies magazine.