A country-style restaurant in southern Texas with seven locations, Wing Barn successfully switched to a blend of high oleic soybean oil and conventional soybean oil for all frying applications. The restaurant’s operators are delighted
by the cost savings and functionality benefits they have experienced.
The restaurant’s menu, which is 65% fried, relies on a superior frying oil to ensure customers are getting the texture, taste and color they’re looking for. Wing Barn has seen an increased fry life and decreased polymerization
on its fryers, which translates to significant cost savings.
“It's extremely important to have a high-quality fry oil. Sixty-five percent of our business is fried. At the end of the day it [high oleic soybean oil] saves us money. With the high oleic soybean blend, the results are amazing at this point.”
– Bobby Saenz, Owner, Wing Barn
“Some of the benefits I see about using this oil is the fry life, the dollar savings and easy cleanup for my crew.”
– Daniel Pampa, Chef, Wing Barn
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