Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Grease Traps Are a Hidden Profit Center
Episode 92 of Restaurant Business with Fexingo dives into a cost center most operators ignore until it's too late: the grease trap. Lucas and Luna break down the economics of FOG (fats, oils, and grease) disposal, using a case study of a 12-unit fast-casual chain in Chicago that turned a $48,000 annual compliance headache into a $14,000 profit center by partnering with a rendering company. They explore the science of trap sizing, pump-out frequency, and the emerging market for recycled yellow grease, which hit $4.50 a gallon in Q2 2026. A must-listen for any independent operator looking…
The skinny
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