Running a restaurant in Canada means managing a challenging combination of rising food costs, labour pressures, and fierce competition. Finding meaningful ways to reduce your operating costs — without sacrificing quality — is one of the most valuable things you can do for your business.
Here are three practical, high-impact steps that Canadian restaurant owners can take to reduce costs and improve profitability, starting with the equipment at the heart of your kitchen.
Step 1: Upgrade to a Commercial Pressure Fryer
If your kitchen still relies on a traditional open deep fryer for chicken and proteins, upgrading to a commercial pressure fryer could be one of the highest-ROI changes you make.
Here’s the math that matters:
- Pressure fryers reduce oil absorption by up to 40–50%, meaning each oil fill goes further
- Sealed cooking preserves moisture, reducing food waste from overcooked or dried-out product
- Faster cook times mean higher throughput during peak hours without adding labour
- Broasted chicken commands a premium menu price — customers recognize and pay for superior quality
Over a full year, the oil savings alone can contribute meaningfully to your bottom line. Add the labour efficiency gains and margin improvement on the menu side, and a commercial pressure fryer pays for itself faster than most restaurant owners expect.
Kendale supplies commercial pressure fryers to restaurants across Canada, with installation and training included. Talk to our team about current models and financing options.
Step 2: Invest in Preventive Maintenance for Your Equipment
Emergency repairs on commercial kitchen equipment are expensive — both in direct repair costs and lost revenue during downtime. A single unexpected failure during a peak service period can cost far more than a year of preventive maintenance visits.
Scheduled maintenance from a qualified commercial restaurant equipment technician:
- Extends the service life of your equipment by years
- Catches developing issues before they become failures
- Keeps your equipment operating at peak efficiency (reducing energy costs)
- Protects your warranty coverage
Kendale offers maintenance programs for commercial kitchen equipment across Canada. Building a maintenance schedule into your annual budget is one of the easiest cost-control decisions a restaurant owner can make.
Step 3: Source Your Equipment Through a Canadian Supplier
Where you buy your commercial restaurant equipment matters — and not just for price. Sourcing through a reputable Canadian supplier like Kendale gives you access to:
- Equipment that meets Canadian safety and electrical codes
- Local service and parts support — no international shipping delays for repairs
- Knowledgeable sales staff who understand the Canadian foodservice market
- Faster response times when something goes wrong
- Relationships built on trust and long-term partnership
Working with a trusted Canadian commercial kitchen equipment partner reduces both your upfront risk and your long-term operating risk. When you need support, you know exactly who to call — and they can actually come to you.
Frequently Asked Questions
Q: Is broasted chicken more profitable than fried chicken?
A: Generally, yes. Broasted chicken is perceived as a premium product and supports higher menu pricing. Combined with lower oil costs and reduced food waste, pressure-fried chicken can deliver meaningfully better margins than open-fried alternatives.
Q: Does a pressure fryer use less oil?
A: Yes. Pressure fryers significantly reduce oil absorption because the pressurized environment seals the food and slows oil penetration. This means your oil lasts longer and your per-unit cost of goods decreases over time.
Q: Why buy commercial restaurant equipment from a Canadian supplier?
A: Canadian suppliers provide equipment that meets local codes, offer faster local service, and build ongoing relationships that support your business. Sourcing from a trusted Canadian commercial kitchen equipment partner like Kendale reduces risk and keeps support close to home.
