Beef tallow is making its way back into commercial kitchens, and chefs and operators are leading the charge as they look for ways to elevate food quality, improve performance and create a better guest experience. But beyond the trend, what’s actually driving the switch?
Moderated by Nation’s Restaurant News, this session brings together South Chicago Packing’s R&D Chef Pete Kolavo, G-Que BBQ Founder and Pitmaster Jason Ganahl, and Perilla Owner and Executive Chef Andrew Lim for a candid chef-to-chef conversation about the advantages and realities of switching to beef tallow.
From flavor and performance to fry life, operational impact and guest sentiment, we’ll be breaking down the drivers and key factors for not only making the switch to frying in tallow, but the impact these brands have seen across their operation since doing so.
Whether you’re actively evaluating your fryer program or simply curious about why more restaurants are turning to tallow, this session will give you a practical, inside look at the business and culinary impact of making the switch.
What you’ll learn:
What’s actually driving chefs and operators back to tallow, beyond the hype cycle
How tallow performs against seed oils on flavor, texture, and fry life
The operational realities of adopting tallow, from sourcing to staff training
How tallow has shown up in guest sentiment and business performance for these brands
Sponsored by
Dining and Cooking