Hello, I'm the owner/cook of a small Mexican restaurant. Up until we have only used bought corn chips, but we have always wanted to make our own with a deep fryer. I have started testing small batches at home and have figured out how to make them taste good, but I wondered what small/medium restaurants do to keep up with such a high demand. Specific questions are: - How often do you make the batches? - How big are the batches and how long does each lot take? - How long will the chips remain fresh when stored in an air tight container? - Do you have the oil delivered and picked up, or do you buy/dispose of it yourself? - How do you help minimise the burnt oil/deep fryer smell in your restaurant - We don't own a deep fryer yet - any recommendations for brands and capacity? We only have 50 seats so it's not a huge restaurant. - Any special tips/random helpful advice?! I am just new to this forum, and I'm sorry to start with a question. i will start perusing the forum and interact with other users and help when/if I can! Thank you in advance! Cheers, Eliza.