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A Controlled Olive Oil–Based Program for Foodservice
The Olive Oil Switch™
Moving away from seed oils in foodservice is not a trend decision.
It is an operational one.
The Olive Oil Switch™ is a structured program designed to help professional kitchens and distributors adopt olive oil–based solutions without disrupting workflows, retraining staff, or increasing risk.
Why Switching Oils Fails at Scale
Most oil transitions fail for predictable reasons:
- too many products
- unclear usage
- no validation phase
- pressure to scale too fast
At scale, even small inconsistencies become systemic problems.
What the Olive Oil Switch™ Is
The Olive Oil Switch™ is not a product launch.
It is an adoption framework.
It defines:
- how olive oil–based solutions are introduced
- how performance is validated
- when expansion is allowed
This removes guesswork and protects both kitchens and platforms.
How the Program Works
1. Controlled Pilot
Limited scope. Real service. No long-term commitment.
2. Validation
Usage, consistency, and operational fit are assessed.
3. Scale
Only validated solutions move forward.
Anything that does not hold stops here.
Designed for Platforms, Not Just Kitchens
At scale, defaults are set by distributors and category teams.
The Olive Oil Switch™ aligns with platform logic by:
- maintaining SKU discipline
- supporting field consistency
- enabling region-by-region rollout
This makes adoption predictable — not experimental.
What This Program Is Not
- not a national rollout
- not a pricing strategy
- not a lifestyle statement
- not a health campaign
It is a controlled operational decision.
When to Use the Olive Oil Switch™
This program is designed for:
- foodservice operators reviewing oil standards
- distributors managing category risk
- multi-unit organizations seeking consistency