Here's an oil life study where OSG performed a test and evaluation in this restaurant with an Atlanta-based QSR, and they were only getting three days of oil life. In the left jar is brand-new oil; looks clear and tastes pretty light. The middle jar contains optimal oil called the sweet spot; it is where you get the most desirable and optimized fried food. Products from this oil have that taste, appearance, and smell where you want them to be, right in that sweet spot. On the right is the oil that would be at the point of discard, and you're not getting quality oil. So, before intervention with this restaurant, they got only three days of oil life and a one-day sweet spot. OSG helped them develop a fryer oil management plan, and after working with them for a couple of weeks, they went up from three to seven days, extending the sweet spot to five days. That is incredible, from three days to an entire week. So, if you're paying a dollar a pound or $45-$60 for a jug of oil, that's huge savings. OSG worked with them at this location, saving nearly nine thousand dollars in oil yearly. There it is, this is what it looks like before and after you develop a fryer oil management plan and put it into play. These are real numbers and very easy to attain. Develop habits; routines, stick with a plan, and know when to discard your oil.