Oil conservation in the chicken business

I never considered how long that oil gets used in a fast food restaurant, until I saw this:

"Church's Chicken, owned by Cajun Operating Co., is looking to squeeze out savings from the ingredients and other products it uses. For instance, the Atlanta-based franchiser is testing the idea of filtering the shortening for frying in order to stretch a batch's use to 14 days from the current 10 days."

http://online.wsj.com/article/SB122697511942336219.html?mod=article-outset-box

I guess that's OK, but that seems like a lot of uses in a busy restaurant, especially cooking a raw meat product.