Industries · Hotels & Resorts
Bulk Cooking Oil for Hotels and Resorts
Hotel kitchens cook for breakfast buffets, banquets, room service and fine dining at the same time. We supply every oil they need, on one quote, with the documentation your food safety team expects.
A hotel or resort runs several kitchens in one: high-volume banqueting and buffets, a busy fryer for room service and pool menus, a pastry kitchen and often a fine-dining restaurant. Each needs different oils, from long-life frying oil to extra virgin olive oil and premium nut oils.
Resorts in remote locations also need reliable deliveries and oils that keep well in storage. We help you plan pack sizes and quantities so each outlet gets the right oil, and every lot comes with a Certificate of Analysis for your records.
What matters
What hotels and resorts need from an oil supplier
Many outlets, one supplier
Frying, cooking, pastry and fine-dining oils on one quote.
Documentation
A Certificate of Analysis for every lot, for audits and food safety records.
Storage life
Oils and packs chosen to keep well between deliveries.
Premium options
Extra virgin olive, nut and specialty oils for signature menus.
Recommended oils
Oils for hotels and resorts
Our most popular choices. Every oil is available in every pack size; browse all oils.
High-Oleic Sunflower Oil
Long fry life for room service and pool menus.
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Olive Oil
Extra virgin for restaurants and buffets.
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Canola Oil
Neutral everyday cooking oil for banqueting.
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Avocado Oil
High-heat cooking and premium dressings.
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Hazelnut Oil
Pastry, desserts and fine dining.
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Argan Oil
A rare finishing oil for signature dishes and breakfast.
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How the oils compare
Heat stability reflects how much polyunsaturated fat and omega-3 an oil contains: the less it has, the longer it lasts in a fryer and in finished food. Smoke points are for refined grades, as stated on each oil page.
| Oil | Best for | Heat stability | Smoke point | At room temperature |
|---|---|---|---|---|
| High-Oleic Sunflower Oil | Room service and pool menu fryers | Very high | About 230 °C / 450 °F | Liquid |
| Canola Oil | Banqueting and buffet cooking | Moderate | About 220–230 °C / 430–450 °F | Liquid |
| Olive Oil | Restaurants, buffets, breakfast | High | Varies by grade | Liquid |
| Avocado Oil | High-heat searing and premium dressings | High | Very high (refined) | Liquid |
| Macadamia Oil | Premium cooking and dressings | High | About 210 °C / 410 °F | Liquid |
| Hazelnut Oil | Pastry and desserts | High | About 221 °C / 430 °F | Liquid |
Example
Example order: a resort with three outlets
A resort with a banqueting kitchen, an all-day restaurant and a pool bar might order every three months: frying oil in jerrycans for the fryers, canola oil in 5L bottles for banqueting, and extra virgin olive oil in 1L bottles for the restaurant and breakfast buffet.
| Oil | Pack | Quantity | Liters |
|---|---|---|---|
| High-Oleic Sunflower Oil | 20L Jerrycans | 30 × 20L Jerrycans | 600 L |
| Canola Oil | 5L Bottles | 15 cases of 4 × 5L | 300 L |
| Olive Oil | 1L Bottles | 10 cases of 12 × 1L | 120 L |
| Total | 1,020 L | ||
An illustration only: your own quantities depend on your menu, equipment and volumes. The minimum is 1,000 liters per quote across all lines.
Good practice
Tips for hotels and resorts
- Separate oils by outlet when ordering, so each kitchen gets the packs it can store.
- Rotate stock first-in, first-out using the best-before date on each unit.
- Store premium and omega-3-rich oils cool and dark, and in smaller packs.
- Keep Certificates of Analysis with your food safety records.
Rules and research
What hotels and resorts should know
- In the United States, partially hydrogenated oils, the main source of artificial trans fat, may not be added to food without FDA approval; the FDA’s compliance dates began on June 18, 2018 and its last extensions ended on January 1, 2020. All our oils are non-hydrogenated. Source: US FDA: final determination on partially hydrogenated oils
- In the EU, industrially produced trans fat in food supplied to consumers is limited to 2 grams per 100 grams of fat since April 2021. Source: Commission Regulation (EU) 2019/649 on trans fat
- German frying-oil guidance treats oil with more than 24% total polar compounds as spent, a useful benchmark for hotel fryers. Source: OFI Magazine: Regulatory update, deep frying (2024)
Rules change and differ by country. Always confirm the requirements that apply where you operate.
FAQ
Questions from hotels and resorts
Can you supply all our hotel outlets on one order?
Yes. Put every oil, grade and pack size on one quote list. Tell us how you want the order split, and we will confirm packing and labeling.
Do you supply resorts in remote locations?
Yes. We deliver by truck within the United States, Canada and Mexico, and by sea to island and remote destinations served by container lines, including the Caribbean and the Pacific. Tell us your resort’s address or nearest port, your storage space and how oil is handled on site, and we will confirm the route, the best packs and the lead time.
Which documents come with each order?
Every order comes with a Certificate of Analysis for each lot, plus the commercial invoice, packing list and the transport document for your shipment, such as a bill of lading or road transport document. A certificate of origin and copies of our certifications are available on request; tell us in your quote request if your market or customer needs anything else.
Can deliveries be split by outlet?
Tell us how you want the order packed and labeled for each outlet, and we will confirm what is possible in your quote.
Are your oils free of trans fat?
Our oils are not hydrogenated. Refined oils naturally contain only very small amounts of trans fat formed during refining; levels can be confirmed on request.
Get a quote for your business
Add the oils, grades and pack sizes you need to one list and send a single request.