I have a question no one has ever been able to answer, so hopefully this forum can help answer it. Is there a method, added cost percentage or ratio for costing deep fryer oil? I'm stumped and I've never been able to figure out what to add to the total cost of a fried menu item. I know there are other variables such as oil filtration/cleaning to increase shelf life, time, items being fried, amount of time fryers are on, type of oil, cooking temperature, etc... If it helps my scenario is, buying 35 pound containers of oil, items being fried-potatoes, batter covered, capers, fresh herbs, panko coated items, and dry flour/starch based proteins. Oil set at 365F. Fryers being on 12 hours a day. Fryers strained every night. If anyone has advice, it is much appreciated.