Shake Shack testing a new "sustainable" frying oil

[Brian Lutz]

https://www.cnbc.com/2023/09/18/shake-s ... ecipe.html

Shake Shack is testing out a new frying oil in two New York restaurants derived from sugar cane, which is reportedly more sustainable and healthier compared to the soybean oil they typically use. Their last attempt to change their fries (going from frozen potatoes to fresh cut ones) was poorly received and they backtracked on that one shortly afterward.

This seems like the type of change that ends up having little effect besides making things more expensive. The oil itself is being sold on the company's website at a price of $30 for a 16 ounce bottle, where a gallon of soy oil is currently selling for $10 on WebstaurantStore.

[storewanderer]

How will this impact pricing?

I don't know why we don't see chains go to an air fry model and eliminate the fryer oil at least on some items.

If I can get frozen fries good on the air fryer at home, fast food places should be able to do that also.

[jamcool]

You do know that frozen French fries are sprayed with oil. Also the cost of a commercial air fryer (if any are made) would exceed that of the conventional commercial fryolator. And they would taste totally different from regular oil-cooked French fries.
Being that fries are supposed to be an occasional treat and not good for your health , I would rather see the fast food chains go back to the beef-fat shortening they used to use.

[rwsandiego]

https://www.cnbc.com/2023/09/18/shake-s ... ecipe.html

Shake Shack is testing out a new frying oil in two New York restaurants derived from sugar cane, which is reportedly more sustainable and healthier compared to the soybean oil they typically use. Their last attempt to change their fries (going from frozen potatoes to fresh cut ones) was poorly received and they backtracked on that one shortly afterward.

This seems like the type of change that ends up having little effect besides making things more expensive. The oil itself is being sold on the company's website at a price of $30 for a 16 ounce bottle, where a gallon of soy oil is currently selling for $10 on WebstaurantStore.

While I question the reasoning behind using sugar cane instead of other types of oils, it is a step in the right direction. Soy is one of the most common food allergens. Although soybean oil supposedly does not trigger soy allergies, most people who can't tolerate soy products (myself included) have problems with soybean oil. For me, small amounts of food (like some French fries) fried in soybean oil are OK. Not necessarily the case for others. By using soybean oil, they are leaving money on the counter (pun intended).

Beef shortening poses a problem when trying to sell fries to vegans and vegetarians. They won't eat it. Again, money left sitting on the counter.

[storewanderer]

https://www.cnbc.com/2023/09/18/shake-s ... ecipe.html

Shake Shack is testing out a new frying oil in two New York restaurants derived from sugar cane, which is reportedly more sustainable and healthier compared to the soybean oil they typically use. Their last attempt to change their fries (going from frozen potatoes to fresh cut ones) was poorly received and they backtracked on that one shortly afterward.

This seems like the type of change that ends up having little effect besides making things more expensive. The oil itself is being sold on the company's website at a price of $30 for a 16 ounce bottle, where a gallon of soy oil is currently selling for $10 on WebstaurantStore.

While I question the reasoning behind using sugar cane instead of other types of oils, it is a step in the right direction. Soy is one of the most common food allergens. Although soybean oil supposedly does not trigger soy allergies, most people who can't tolerate soy products (myself included) have problems with soybean oil. For me, small amounts of food (like some French fries) fried in soybean oil are OK. Not necessarily the case for others. By using soybean oil, they are leaving money on the counter (pun intended).

Beef shortening poses a problem when trying to sell fries to vegans and vegetarians. They won't eat it. Again, money left sitting on the counter.

It is important to try new things on this topic. But at the end of the day fried food is fried food (perhaps my favorite food) and it is not going to be healthy. Claims of "healthier" are dubious at best.

[jamcool]

Why would a vegan go to a burger joint in the first place? You will have cross-contamination between vegan and non-vegan foods.

[buckguy]

This is isn't really meant to tap into the vegan market (which is small) as much as to be attractive to a broader market of people who want healthier options----veggie/vegan options usually have this broader market in mind rather than just vegetarians and vegans. They introduced non-dairy shakes earlier this year and those quickly went from a test in a few locations to being available chain wide and added a veggie burger to the menu, in addition to the portobello mushroom burger, so they clearly see a market for departures from the fast food norm.

[storewanderer]

This is isn't really meant to tap into the vegan market (which is small) as much as to be attractive to a broader market of people who want healthier options----veggie/vegan options usually have this broader market in mind rather than just vegetarians and vegans. They introduced non-dairy shakes earlier this year and those quickly went from a test in a few locations to being available chain wide and added a veggie burger to the menu, in addition to the portobello mushroom burger, so they clearly see a market for departures from the fast food norm.

They are fortunate to have the attention of a customer base that has enough people interested in things like veggie burgers or non-dairy shakes that they can sell enough of these items to at least break even on them. The "old line" fast food chains don't have enough visit frequency out of that customer base to be successful with these types of products, and probably never will.

It is a definite differentiator to have these items, and opens them up to more customers and a less price sensitive customer. Given they cook everything to order it has minimal if any operational impact beyond slotting a few extra ingredients.