Quote:
Originally Posted by notfarnow
Another effect of the high vegetable oil prices: restaurants are trying to get more use out of the oil than before. Restaurants that used to change their oil every week are now trying to squezze 10-14 days out of the oil. Means there's less oil, and it's uglier.
I also foresee paying for used oil within the next year or two.
Do you collect the oil in cubees/pails, or do your restaurants have drums that you have to collect it from? My new source needs me to set up a drum, so I'm making a sucker tank for collecting it.
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I anticipate as I lock in contracts/agreements with new restaurants, I will start paying 25-35cents/gallon.
I set out metal drums for the suppliers. Then, my dad goes around with a 40 gallon sucker tank on the weekends. Later, apply pressure to expel the contents of the tank, and place through a drum filter. You can go down to 200 microns easily, but when you get down to 100 micron, it clogs easily. It's really easy work, but so incredibly messy, no matter how careful you are.
If Canada is like the US, restaurants have been seeing flat to lower demand. In addition, food prices have been trending upwards strongly. The restaurants are in a bad spot. They need to raise prices, but risk driving away more customers.