Due to their longer fry life, Omega-9 Oils can provide about half as many oil changes per year, less employee labor to change the oil, and overall less oil waste and removal.

“Other chefs and restaurant owners sometimes ask ‘Aren’t there cheaper oil alternatives?’” says Ina Pinkney, owner of Ina’s Kitchen in Chicago. “Buying a ‘cheaper’ oil would be like buying inferior ingredients, which you would never do. Secondly, when you include other factors in the equation, such as the extended fry life, Omega-9 Oils provided me with an alternative to frequent oil changes, resulting in less oil handling, and a cost-efficient solution for my business.

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