Interview with the COO of Steak N Shake-
He actually brings up a point that <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@li”>@Lilac</span> raised. Apparently, the company has been looking to switch to Beef Tallow for a while now, but couldn’t find a supplier that had an “all natural” tallow with no additives or preservatives, but finally found one that did, so that is part of the timing of the switch. With about 500 restaurants, making a supply or ingredient change is a pretty major thing, and it does make sense that they would want to make the change all at once. They probably want a relationship with a supplier that would last decades, hence why they wouldn’t want to do multiple changes in within a few years of each other.
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