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Ruth’s Chris Steakhouse

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” After completing our due diligence at the largest and one of the busiest Ruth’s Chris in the U.S., our group has rolled out Frylow in all our locations. These are the results we got from Frylow:

  • Better tasting product
  • 10-20% reduced cook time
  • 10F reduced oil temps
  • More evenly cooked product with no burning tips or fragment
  • We typically changed our oil every 3-4 days and now go 10-12 days.

I don’t need to tell you the savings this brings to the table on overall cost and oil.”

Jeffrey M Blair, DOO
Hoosier Hospitality Group
Ruth’s Chris Steakhouse

~ Corporate News ~

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