Restaurant Unstoppable Podcast – Episode 1267

Guest: Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies
Host: Eric Cacciatore
Date: April 6, 2026

Episode Overview

This episode features a deep-dive conversation with Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies, Inc. (RTI). Eric and Ron explore the world of commodity oils in the restaurant industry, touching on procurement, trends (like the debate between seed oils and tallow), sustainability, and the critical role oil management plays in both efficiency and food quality. Practical insights are shared for both large and independent restaurant operators, with special attention to how RTI helps streamline oil usage, disposal, and recycling into renewable fuels — making kitchen operations safer, more sustainable, and more cost-effective.

Key Discussion Points & Insights

1. Ron Cardwell’s Background & Role at RTI

• Ron’s Journey in Food Oils

  • Started career in agricultural processing, worked with farmers and manufacturers (corn, soybeans, wheat, canola).
  • Eventually specialized in food oils, working closely with large food manufacturers and learning about the subtle nuances and functionalities of different oils.
  • Joined RTI in 2022 as Director of Commodity Strategy, a role he feels was “written for” him.
    (09:01–19:11, 18:54)

• What Does a Commodity Strategist Do?

  • Oversees purchasing and disposition strategies for vegetable oils as commodities.
  • Helps customers optimize oil selection for price, functionality, and sustainability.
  • Key Quote:
    “My job is to look at oils, vegetable oils, food oils… and there’s a strategy behind how you handle them on the purchasing side and the disposition side.” — Ron Cardwell (06:05)

2. Understanding Oil as a Commodity

• Definition of Commodity
  • Something produced in strict standardized grades (e.g., soybean oil), interchangeable between suppliers.
  • Key Quote:
    “Commodities are the ingredient baseline that everybody needs or wants, but you don’t differentiate anything on them until you turn them into something.” — Ron Cardwell (08:56)
• Oil’s Pervasiveness in Food & Beyond
  • Oil is present in a vast array of products and processed foods.
  • Parallels drawn between crude petroleum and vegetable oil in terms of extraction, refining, and use of byproducts (lecithin, vitamin E).
    (11:16–13:50)

3. RTI’s Business Model & Services

• Automated Oil Management System
  • Installs two tanks (approx. 1,400 lbs, or 600 gallons): one for fresh oil distribution, one for used oil collection.
  • Closed-loop system delivers, monitors, filters, collects, and recycles oil, eliminating hazardous manual oil handling.
  • Greatly enhances kitchen safety and operational efficiency.
  • Key Quote:
    “The biggest safety risk in a kitchen is emptying hot oil out of a fryer and trying to carry it out back to dispose of it. We eliminate that.” — Ron Cardwell (24:16)
• Oil Sourcing & Customization
  • RTI does not manufacture oil but sources it to customer specifications, leveraging purchasing power for independents.
  • Can consult and help restaurants determine the best oil for their needs.
  • “We are oil agnostic… we don’t make an oil that we’re pushing on you. We really want to get you the one you want.” — Ron Cardwell (31:24)
• Bulk Delivery Logistics
  • Trucks can deliver multiple oil specifications simultaneously (e.g., McDonald’s, KFC, independents).
  • Supports both large chains and hundreds of independents, who make up more than half of RTI’s business.
    (32:27–34:43)
• Used Oil Recycling
  • 100% of used cooking oil collected is sent to renewable diesel or biodiesel producers.
  • “We send it to fuel manufacturers for them to make renewable diesel out of. So it’s diesel fuel that goes into any vehicle that runs diesel.” — Ron Cardwell (25:42)
  • Restaurants receive credit on their invoice for the value of their used oil.
    (57:12, 57:53)

4. Seed Oils vs. Tallow: Trends, Science & Supply

• Industry Shifts
  • Historical context: restaurants moved from beef tallow to vegetable oils in the 1980s–90s due to concerns on saturated fat and health.
  • Recent consumer trends: Increased interest in returning to animal fats (tallow) for perceived health and flavor reasons (e.g., cleaner label, keto appeal, less processed).
  • Key Quote:
    “Before the seed oil versus tallow discussion, we were already exploring carrying tallow for a couple of customers... we worked with the manufacturer to procure a product that’s liquid at room temperature.” — Ron Cardwell (42:18)
• Handling Tallow
  • Technically challenging: tallow is solid at room temperature, but can be processed (fractionated) to stay liquid for RTI’s system.
  • Involves modifications (heated, insulated tanks and lines).
  • Tallow is more expensive and limited in supply; restaurant operators are cautioned it will significantly change menu flavor profiles and cost structure.
  • “You can’t cook everything in tallow because there literally isn’t enough tallow on earth.” — Eric (47:20)
• Health & Skepticism
  • Host and guest acknowledge ongoing debates around seed oils’ health impacts; RTI remains neutral, serving customer preferences.
  • “We’re not here to champion whether you should use [one oil over another]... If you want it, we can get it.” — Ron Cardwell (38:00, 44:28)
• Market Realities
  • Supply of tallow is constrained by the limits of beef production; most tallow is used in non-food sectors like cosmetics, fuel, and industrial uses.
    (48:27–50:43)

5. Sustainability & the Circular Economy

• Impact of Oil Disposal
  • RTI’s system eliminates “nasty” and dangerous back-of-house oil handling.
  • Used oil is collected in a way that it’s clean enough for top-value renewable fuel production.
  • “Every restaurant that we service contributes to that renewable economy in a way that they should be proud of.” — Ron Cardwell (55:46)
• Carbon Footprint
  • By partnering with RTI, restaurants take a substantial step towards a lower carbon footprint and waste reduction.
  • Closed system means less contamination and higher byproduct value for renewable fuel conversion.

6. Supporting the Independent Restaurant Community

• RTI leverages its scale to offer independents purchasing power, safety, and technical expertise otherwise reserved for large chains.
• “Independent restaurant owners make up about 60 to 65% of the total market... if we don’t band together, then we’re so much—we are the majority together.” — Eric (33:02)
• RTI sees independents as core and amplifies their cost savings and operational efficiencies.

Notable Quotes & Memorable Moments

• “Don’t panic. Like whatever’s thrown at you, there’s no reason to panic. You’ll never solve anything by panicking.” — Ron Cardwell, on his life mantra (04:08)
• “My job is to look at strategy of how vegetable oil affects a business.” — Ron Cardwell (06:05)
• “Tallow’s very nature is... a big brick of fat. It didn’t really fit the nature of how our system [worked]… but we procured a product that’s liquid at room temperature.” (42:39)
• “You know your business better than we do, but we will know how to handle the oil for you better than anybody else.” — Ron Cardwell (65:35)
• "If you designed your menu to say, I'm going to serve things that really are good for you... is that going to be serving your customers and their demand? Maybe, or maybe not..." — Ron Cardwell on balancing health, demand & economics (61:46)
• “We want you to forget about it. [With RTI] you forget to order your oil, you forget to have them empty it out… because you’ve dialed in that part of the business.” — Ron Cardwell (65:35)

Timestamps for Important Segments

• Intro & Ron's Arrival (02:33)
• What is a Commodity Strategist? (06:05)
• Commodities in Food & Oil (09:00)
• Sourcing, Processing, Byproducts (11:16, 12:18)
• How RTI Works for Restaurants (20:07, 23:46)
• Independent Restaurateurs & Buying Power (33:02)
• Oil Trends: Seed Oils vs. Tallow (36:46, 41:09, 42:18)
• Handling Tallow — Tech & Supply Issues (42:39, 51:01)
• Sustainability & Used Oil as Fuel (55:46)
• Closed-Loop Advantages & Cost Savings (57:53)
• Health, Food Economics, and the Industry’s Role (59:28, 61:09)
• RTI’s Call to Action & Industry Impact (71:31)

Episode Takeaways

• RTI streamlines oil procurement, management, and recycling for both independents and large chains, eliminating labor, cost, and safety headaches.
• The choice of oil in a restaurant affects cost, sustainability, and customer experience. RTI helps operators balance those variables.
• Current industry trends are seeing a “back to basics” with interest in tallow, but significant supply, cost, and operational challenges remain.
• Used oil is a valuable input to the renewable fuel market, providing both an additional revenue stream and green credibility for participating restaurants.
• RTI’s value proposition goes beyond product — they actively empower independents with scale and expertise, making the technology accessible industry-wide.

Call to Action

• Learn more at rti-inc.com
• For more resources and information, join the Restaurant Unstoppable community for ongoing conversations, tools, and network access.

For a thorough breakdown of this discussion, actionable advice, and further industry resources, visit restaurantunstoppable.com and check out the show notes.