High-Volume Season? How to Manage Your Used Cooking Oil During Peak Times

Tyler Zemantic
2 days ago
3 min read

When your restaurant or commercial kitchen enters a high-volume season — whether it’s the holidays, summer rush, or a local event weekend — everything gets pushed to the limit. That includes your fryer, your staff, and especially your used cooking oil storage.

Commercial kitchen staff preparing meals during a rush – safe used cooking oil handling and grease management for high-volume restaurant operations.

Without a plan in place, heavy oil usage during peak periods can quickly lead to overflowing containers, grease spills, and missed pickups, which can create serious safety hazards and compliance issues.

At Phibro RenewOil, we work with hundreds of foodservice operations across CT, NY, and NJ, and we’ve seen firsthand how the right prep can make the difference between a smooth season and a stressful one.

Here’s how to stay ahead of the mess and keep your oil recycling running clean during your busiest times.

1. Plan Ahead for Extra Pickups

During peak weeks, your regular pickup schedule may not cut it. If your volume increases, chances are your oil container will fill up faster than usual — and overflows aren’t just messy, they’re a health code violation waiting to happen.

What to do:

Contact your oil collector (Phibro RenewOil!) in advance to schedule an extra pickup before or during your busiest days.
If you’re unsure of timing, we can help estimate based on your kitchen’s fryer size, menu, and historical usage.
If you use our remote monitoring system, we may even proactively recommend a service window to prevent overfilling.

2. Upgrade to Larger or Additional Containers

One of the simplest ways to reduce risk is to increase your container capacity during high-demand periods. If you’re used to filling a 55-gallon drum every two weeks, you may need something larger — or a second container altogether.

Phibro RenewOil offers:

Spill-proof, anti-theft containers in various sizes
Indoor or outdoor placement options
Temporary container additions for seasonal surges

Tip: If you're hosting or catering off-site events, ask about portable collection options.

3. Train Temporary or Seasonal Staff on Oil Handling

Busy seasons often mean new hires. And unfortunately, temporary staff may not be familiar with how to properly handle hot oil, transfer it safely, or where to dispose of it. That’s where accidents happen.

Make sure every new team member knows:

How long to let oil cool before transferring
What containers to use (and what not to use — buckets, open cans, etc.)
Where to store used oil and how to avoid spills
Who to notify if the container is nearly full or if there’s a problem

4. Prevent Oil Theft and Contamination

High oil output can also attract grease thieves, especially if your containers are unmonitored or overflowing. During busy times, don’t let your valuable oil sit exposed.

With Phibro RenewOil:

All containers come lockable and theft-resistant
We offer 24/7 customer support if something goes wrong
Our team ensures your oil is safely recycled and never ends up on the black market

5. Keep the Cycle Moving — Don’t Let Full Containers Slow You Down

An overflowing grease bin can cause:

Foul odors and pests
Slippery spills
Operational delays
Violation fines during surprise inspections

By scheduling pickups, training your staff, and adjusting your setup for the season, you’ll avoid these headaches — and turn your used oil into a reliable revenue stream instead.

Stay Clean, Stay Compliant, Stay Ahead

High-volume periods don’t have to come with high stress. With a little planning and support from Phibro RenewOil, your kitchen can stay compliant, clean, and fully operational — no matter how busy the season gets.

Restaurant guests dining during peak hours in a busy New Jersey location