Healthy Oils Please Customers and Boost a Restaurant’s Bottom Line

The fact that more and more adults are looking for healthier options in the restaurant is a trend that has been growing for years. As people become more educated about what healthy eating truly means, they are moving away from ‘elimination’ diets in favor of smarter choices.

One of those smarter choices involves the use of healthy fats and oils to help our bodies digest food. Gone are the days of trying to eat healthier by choosing light or no-fat dressings, or avoiding dressings and oils used for frying altogether. Fortunately, this trend represents an opportunity for restaurants to meet customer demand for healthier foods while still boosting their bottom line.

Research Shows that Certain Fats are Necessary for Proper Absorption of Nutrients

Research has shown that certain fats are necessary to help the body absorb nutrients such as Vitamin A (needed for vision), D (helps absorption of calcium), K (for blood clotting), and E (antioxidant that protects cell walls). If a person doesn’t have enough fat in their diet, their bodies will not be able to absorb and store these vitamins properly.

That said, not all fats are created equal. Research has also shown that monounsaturated fats are superior to saturated and polyunsaturated fats in terms of the amount of fat a person needs to ingest for their body to absorb these critical nutrients. Olive oil and canola oil are both good examples of healthy, monounsaturated fats that are good choices for healthier eating options.

The Qualities Consumers are Looking for in Their Dressings, Sauces and Cooking Oils

Along with healthy oils that assist the body’s absorption of nutrients, the top features that consumers are looking for on restaurant menus are a quality product with a superior flavor, made of high-quality ingredients. They do not want products which contain MSG, high fructose corn syrup, artificial ingredients, or gluten.

Consumers also care about low sodium and great flavor profiles. This creates a challenge for restaurants as they try to maximize flavor (and minimize cost), while still offering something that is a truly healthy option. Shifting to the provision of naturally occurring monounsaturated oils is one simple way of meeting this demand.

Utilizing Healthy Oils can Actually Increase a Restaurant’s Bottom Line

While it’s true that premium oils cost more per case than lower-quality options, premium oils deliver better tasting food and have a longer fry life than their lower quality brethren. Longer fry life alone translates into fewer frying oil changes, which saves money, time, and labor – making the use of premium oil a better overall value.

When you add in the additional fact that using better quality oils creates better tasting food, it is no surprise that using it ends up creating a better experience for your customers – who are, in turn, more likely to visit your establishment again because they know they can expect both value and quality from what you provide.

Many restaurant owners are choosing cheaper oils in an effort to trim food costs, but when you consider that you ultimately end up paying more per day to use cheaper oil, which, in turn, creates a lower-quality product that does not meet customer demand, using high-quality oils in your establishment becomes a no-brainer.

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