In a recent review of its oil source, Jack in the Box tested 45 different oils and oil combinations at Cargill’s innovation centre in Fort Collins, Colorado. Jack in the Box started testing canola oil in 2008. Jack in the Box was using partially-hydrogenated shortening but, like many other quick service restaurants (QSRs), was driven to switch by new regulations in many states that put a limit on trans fat content in food. The decision to use high-oleic canola oil was not taken lightly. “Oil quality has a dramatic impact on the quality of our final product,” Pugh says. They use a “salty, hot and delicious” menu to meet the craveability goal, and the bank of fryers in each restaurant plays a central role. “Craveability” is basically the company’s motto, and it drives their decisions. Jack in the Box fries 15 menu items – including french fries, of course, but also egg rolls, jalapeño poppers and tacos. “We have an attitude and mindset about frying that sets us apart from other brands.” “We embrace our frying,” says John Pugh, Jack in the Box menu strategy category leader. American fast-food chain Jack in the Box has 2,200 restaurants, each with three to five fryers holding 30 pounds of oil.
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