{"id":5321,"date":"2020-09-23T19:55:00","date_gmt":"2020-09-24T00:55:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/premium-oil-pays-every-day-grill-house\/"},"modified":"2023-02-01T14:15:09","modified_gmt":"2023-02-01T20:15:09","slug":"premium-oil-pays-every-day-grill-house","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/premium-oil-pays-every-day-grill-house\/","title":{"rendered":"Premium Oil Pays Off Every Day at The Grill House"},"content":{"rendered":"<p>A Michigan restaurant has used premium frying oil every day of its 22 years in business\u2014except one. When SimpliFry was in short stock this summer, the operation\u2019s fryers were filled with soy-based economy oil. But they were never turned on.<\/p>\n<p>When a fresh supply of SimpliFry arrived the next day, the economy oil was drained. The lesson learned at The Grill House in Allegan: Never underestimate the value of premium oil.<\/p>\n<p>\u201cWe took a loss on the soy and used the good stuff,\u201d says Tracy Garvin, Executive Manager of The Grill House in Allegan. \u201cWe didn\u2019t want to switch to a lower-quality oil because it matters that much to us, and our customers would notice.\u201d<\/p>\n<h3>Banking on benefits<\/h3>\n<p>Garvin points to two huge benefits:<\/p>\n<ul>\n<li><strong>Long frying life. <\/strong>\u201cWe strain the fryers every night and change the oil only once a week.\u201d<\/li>\n<li><strong>Lack of flavor transfer.<\/strong> \u201cWe can only fit two fryers on the line, so we can\u2019t designate just one for fish. There\u2019s no crossing over of flavors.\u201d<\/li>\n<\/ul>\n<p>The long fry life is money in the bank. Garvin says SimpliFry\u2019s higher cost is more than offset by the labor savings and the volume of food fried between oil change-outs. Preventing flavor transfer is vital. The restaurant uses the same fryers for kettle chips, french fries, sweet potato fries, hand-breaded lake perch, battered cod, battered shrimp, onion petals, mozzarella sticks, cheese curds and crispy green beans.<\/p>\n<p>\u201cFried foods are a lot more crispy and golden\u2014you can\u2019t compare,\u201d Garvin says. \u201cCheaper oils tend to penetrate the food and make them more greasy. SimpliFry keeps it nice and light.\u201d<\/p>\n<h3>A lasting impression<\/h3>\n<p>There\u2019s another reason Garvin won\u2019t switch to a different fryer oil: \u201cI\u2019ve been to places where they use cheaper oil, and you can smell it.\u201d<\/p>\n<p>The higher smoke point of SimpliFry means the restaurant doesn\u2019t smell like fryer oil, and that\u2019s important to an operation like The Grill House. When COVID-19 restrictions aren\u2019t in place, guests congregate in the grill room to prepare hand-cut and prime cuts of beef, poultry and seafood. The attached pub offers homemade pizzas, sandwiches, wraps, gourmet burgers and more.<\/p>\n<p>For now, all meals are staff-prepared. And there\u2019s no place for fryer odor, inside or outside on the spacious courtyard and banquet space. \u201cWe\u2019re a family-owned business, and with the pandemic we can\u2019t hug our regulars and everyone is in masks. But we\u2019re never going to stop using high-quality products that provide the best flavor time after time.\u201d<\/p>","protected":false},"excerpt":{"rendered":"<p>This Michigan restaurant praises fryer oil that lasts longer and doesn\u2019t transfer flavors.<\/p>","protected":false},"author":19,"featured_media":5423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-5321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Premium Oil Pays Off Every Day at The Grill House<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/premium-oil-pays-every-day-grill-house\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Premium Oil Pays Off Every Day at The Grill House\" \/>\n<meta property=\"og:description\" content=\"This Michigan restaurant praises fryer oil that lasts longer and doesn\u2019t transfer flavors.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/premium-oil-pays-every-day-grill-house\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-24T00:55:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:15:09+00:00\" \/>\n<meta property=\"og:image\" 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