To listen to the podcast, click HERE.

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To learn how Keri did it, read more HERE.

The post Entrepreneur Magazine: How This Filta Franchise Owner Cashed in $100K of Her Retirement Savings to Start her Business first appeared on Filta.

As the Filta franchise owner covering Lancaster, Berks, and Chester counties in Pennsylvania, Bart O’Connor helps restaurants and commercial kitchens. He does this by extending the life of fryer oil by micro filtering it. He also recycles old waste oil into biodiesel all while keeping kitchens clean and ready for use. 

Thanks to our proprietary machinery and systemized process, Filta franchise owners such as Bart are actually keeping restaurant and commercial kitchens a lot safer as well. According to the American Burn Association about 12,000 restaurant burn injuries are reported each year.  But the actual number is likely higher. Many injuries often go unreported. That’s just one of the many benefits Bart’s service provides.

Filta Franchisee Bart O’Connor Changes Pennsylvania Restaurants 

Bart was recently quoted in the Reading Eagle as saying, “In today’s world of understaffing, this is a morale thing,” O’Connor said. “I’ve actually been hugged by quite a few kitchen workers, they’re like, ‘Oh, great, you’re doing this now.’ We’re prepared to do this. Kitchen workers, they might not have all (our equipment). There could be burns, there could be quite a lot of spills.”

What Filta Does

As a Filta franchise owner, Bart and his staff visit kitchens for cleanings anywhere from one to three times a week depending on fryer use. With his FiltaFry service, Bart grades oil on a scale of dirtiness. He then drains that oil out of the fryer into our proprietary microfiltration machine. All the impurities are removed. While the oil is filtering, he cleans the fryers by removing carbon buildup and contaminants. Once the filtration process is complete, the clean oil is put back into the fryer. And once the oil reaches the point it can no longer be reused, Bart and his team remove the old oil and take it off site to recycle into biodiesel.

Bart O’Connor on Filta’s Impact

“We’re making oil last longer, and that can save (clients) money,” O’Connor told the Reading Eagle. “We’re really the only one that really does the active management, in terms of really scrubbing the fryer and making sure it’s clean. We pay so much attention to it. Usually, we’ll filter one time a week, and we’ll dump the oil and take it with us the second time a week.”

Pennsylvania Service

Bart and his team are already working in commercial kitchens at Albright College in Reading, Penn., Lititz Springs Inn and Spa in Lititz, hospitals in Lancaster and Reading, corporate cafeterias at Mars and Manheim Auto Auction, Clipper Magazine Stadium, the home field of the 2023 Atlantic League Champions Lancaster Barnstormers, and others.

Bart O’Connor’s Future Plans

“Right now, I want to get maximum growth out of the three counties,” Bart told the Reading Eagle. “And I’m looking at growing into Montgomery County. I’m really looking to keep building routes. I’m putting capital in, with new technicians, and a new van I just bought, I have three vehicles (now). Just looking to keep it growing.”

What We Do

Nationwide, Filta’s customers range from single and chain restaurants to commercial kitchens inside hospitals, hotels, groceries, universities, casinos, business facilities, stadiums (NFL, NCAA, MLB, NHL), and more. Filta has recycled nearly 1 billion pounds of used cooking oil into biodiesel, significantly reducing the impact of waste fryer oil on the environment. For every gallon of biodiesel put into use, Filta prevents 16 pounds of carbon dioxide from entering the atmosphere. For more information about Filta and its franchise opportunities, please visit www.filtafranchise.com. 

The post Filta Franchisee Bart O’Connor Helps Pennsylvania Restaurants and Commercial Kitchens first appeared on Filta.

CEO Tom Dunn

“We are extraordinarily proud of our 2024 ranking,” said Filta CEO Tom Dunn. “After all, we moved up 50 plus slots in just a year’s time. We are grateful for this recognition from Entrepreneur. But we’re not at all surprised because each one of our local franchise owners puts in the hard work daily. Our staff in our Orlando support center does as well. We are excited about showcasing our capabilities in commercial kitchens across the nation this year. We aim to surpass our achievements and attain an even more impressive rank by 2025.”

What Filta Does

Filta makes commercial kitchens faster, greener, safer, and cleaner. We do this by micro-filtering cooking oil and providing bin-free waste oil collection. Additionally, we’re deep cleaning fryers, and recycling waste oil for biodiesel fuel. Nationwide, we serve customers ranging from independent, chain, and franchised restaurants. Our service doesn’t stop there. We also work in commercial kitchens inside hospitals, hotels, groceries, universities, casinos, business facilities, stadiums (MLB, NBA, NCAA, NFL, NHL, etc.), and more.

Filta Named a Top Franchise Entrepreneur 500

“Every brand on the Franchise 500 has its own unique story, but they all collectively make the same statement: franchising is strong and resilient, is full of innovation and opportunity, and provides a powerful entrepreneurial path for many people,” says Jason Feifer, editor in chief of Entrepreneur magazine. “Our 45th annual ranking is full of companies with fresh ideas, exciting business models, cultural sway, and the kind of business sophistication that will define the next 45 years and beyond.”

To view Filta in the full ranking, visit Entrepreneur Franchise 500 or pick up a copy of the January/February 2024 issue of Entrepreneur.

Franchise Information

To learn more about Filta ownership and available territories, contact Rob Totten at rtotten@filta.com. To learn more about Filta’s services including fryer cleaning, microfiltration, and waste oil removal/recycling, call 866-51-FILTA or visit GoFilta.com for 24-hour live chat.

The post Filta Named a Top Franchise in the Entrepreneur Franchise 500 first appeared on Filta.

Regular Maintenance for Smooth Operations

Commercial kitchen maintenance efficiency begins with a consistent routine of equipment upkeep. Here’s a breakdown of the key maintenance tasks that should be performed regularly to ensure your kitchen runs smoothly:

• Griddles and grills: Regularly clean and degrease griddles and grills to prevent the buildup of charred residue. Check for any signs of rust and address them promptly to extend their lifespan.
• Dishwashers and sinks: Keep dishwashers and sinks clean and sanitized. Regularly inspect for leaks and ensure proper drainage. Replace worn-out parts to prevent unexpected breakdowns during peak hours.
• Fryers: Change fryer oil at recommended intervals to maintain food quality and prevent oil degradation. Clean fryer baskets, heating elements, and interior surfaces to avoid flavor transfer and fire hazards.
• Cooking ranges: Clean burners, oven interiors, and exhaust hoods to prevent grease buildup that can lead to fires. Check gas connections and pilot lights for safety.
• Refrigerators and freezers: Regularly defrost and clean refrigerator coils to ensure proper cooling efficiency. Check door seals for any gaps that might compromise temperature control.
• Dry food storage: Organize and label dry food storage areas to prevent cross-contamination and ensure inventory accuracy. Regularly inspect for pests and address any issues promptly.
• Floors and food preparation surfaces: Clean and sanitize floors and prep areas daily to maintain a hygienic environment. Address any cracks or damage to prevent tripping hazards.

Daily, Weekly, and Monthly Maintenance

In addition to regular maintenance, some tasks require more frequent attention, while others take more time and effort:

• Daily: Wipe down surfaces, clean and sanitize utensils, and check for leaks or equipment malfunctions. Empty and clean grease traps and dispose of waste properly.
• Weekly: Deep-clean kitchen appliances, such as ovens and grills, and inspect for wear and tear. Sharpen knives and replace worn-out cutting boards.
• Monthly: Clean and calibrate ovens and other temperature-sensitive equipment. Inspect and clean exhaust hoods and ducts to prevent grease buildup.

Benefits and Dangers

Now, let’s explore the advantages of adhering to a rigorous restaurant equipment maintenance schedule:

• Improved efficiency: Regular maintenance ensures that your equipment operates at optimal levels, reducing energy consumption and saving costs in the long run.
  Enhanced food quality: Well-maintained equipment preserves the integrity and flavor of your dishes, consistently delighting your customers.
• Safety assurance: Prevent potential safety hazards such as fires, gas leaks, and electrical malfunctions by addressing issues through proactive maintenance.
• Extended lifespan: Proper care and maintenance can significantly extend the lifespan of your equipment, minimizing the need for frequent replacements.

On the flip side, neglecting restaurant equipment maintenance can lead to dire consequences:

• Downtime: Unexpected breakdowns can disrupt service, leading to frustrated customers and financial losses.
• Health violations: Poorly maintained equipment can compromise food safety and hygiene, potentially resulting in health code violations and reputational damage.
• Higher costs: Neglecting maintenance may lead to costly emergency repairs or premature equipment replacements.

In short, restaurant equipment maintenance is not just a routine chore; it’s a critical practice that ensures the smooth operation of your kitchen, upholds food quality and safety standards, and contributes to a positive dining experience. By implementing a structured maintenance plan and investing in regular upkeep, you’ll create a thriving culinary haven that consistently delivers excellence to your patrons.

As important as maintenance is, it can also be a full-time job, especially the more intensive cleaning that needs to be done weekly or monthly. For these tasks, rather than leaving it to the kitchen staff, it may be better to hire professional cleaning services that specialize in taking care of various parts of a commercial kitchen.

Keep Your Fryer Clean with Filta

We’re eager to provide you with our commercial kitchen solutions. We’re a mobile franchise that provides kitchens like yours with deep fryer oil filtering, floor drain cleaning, and cold storage humidity control. Our service is eco-friendly and helps you meet health and safety requirements. Request a free demo and learn more today.

The post Restaurant Equipment Maintenance: Your Complete Guide first appeared on Filta.

Option One: Disposal Bins

One common approach to handling used cooking oil is through disposal bins. These bins offer convenience, allowing kitchen staff to pour used oil into designated, on-site containers. However, while disposal bins have their merits, they come with a set of considerations

• Regular emptying: Disposal bins require frequent emptying to avoid overflowing, which can lead to spills, odors, and unsightly messes.
• Manual disposal: Unless you invest in a potentially expensive vacuum drainage system, your staff will have to carry the oil from the kitchen to the disposal bins, which can be labor-intensive, time-consuming, and hazardous.
• Unpleasant aesthetics: Let’s face it – used oil disposal bins are not the most aesthetically pleasing addition to a restaurant. They can disrupt the visual appeal of your business and should be kept out of customers’ view. They may also develop a smell with continued use or if they have to go long periods without emptying.
• Pest potential: Over time, deteriorating bins can leak and/or build up residue, which turns them into breeding grounds for pests like flies, posing hygiene risks and potential health hazards.
• Landfill contribution: The oil disposed of from a bin has to go somewhere, and conventional disposal means taking it to a landfill. Regulations on conventional disposal of used oil vary by state and local government. So finding a landfill that will accept the used oil may prove difficult. Even if you find one, it will still contribute to the landfill’s environmental impact.

Option Two: Oil Filtration

Cooking oil filtration is a proactive method that significantly contributes to sustainability while also benefiting your bottom line. This process involves passing used oil through specialized equipment to remove food particles and contaminants. Here’s why cooking oil filtration should be on your radar:

• Extended useful life: Filtration removes impurities, which extends the lifespan of your cooking oil. This means fewer oil changes and more cost savings.
• Cost efficiency: By using filtered oil, you reduce the frequency of purchasing new oil, resulting in significant cost savings over time.
• Reduced waste: Fewer oil changes means you’ll need to dispose of your oil less, thereby contributing to a decrease in waste generation.
• Better food quality: Filtering the impurities out of your cooking oil regularly will improve the taste of your food and prevent flavor bleed when cooking different types of food using the same oil.

While cooking oil filtration offers several advantages, it’s important to note that it doesn’t eliminate the need to eventually dispose of used oil. However, it does make the disposal process more efficient and environmentally friendly.

Option Three: Oil Recycling

When it comes to what to do with used cooking oil, recycling emerges as a standout option for sustainability and waste reduction. Cooking oil recycling involves repurposing used oil for various beneficial purposes, such as biofuel production and animal feed. Here’s why you should consider cooking oil recycling:

• Environmental impact: Recycling used oil reduces its impact on landfills and water sources, minimizing pollution and environmental harm.
• Resourceful repurposing: Recycled cooking oil can be transformed into biodiesel, which serves as an eco-friendly alternative to traditional fossil fuels. Processed used oil can also be a valuable ingredient in animal feed production and organic composting, contributing to sustainable agriculture.
• Greenhouse Gas (GHG) reduction: By providing used oil to produce biodiesel, oil recycling helps reduce GHG emissions. The U.S. Department of Energy reports that biodiesel produces 74% less GHGs than petroleum-based diesel.

To make the most of cooking oil recycling, it’s advisable to work with a professional oil recycling service. While you can take your used cooking oil to a recycling center yourself, this means doing all the work and taking all the risks. You’ll have to properly collect the oil in sealed containers, locate your nearest recycling center that handles cooking oil, and schedule time and staff to take it there. All this can mean added expenses, a higher risk of accidents while moving and transporting large containers of used oil, and reduced staff productivity. A professional oil recycling service, meanwhile, is run by experts with the equipment and knowledge to handle the recycling process efficiently and responsibly.

Not an Option: Down the Drain

While trying to figure out what to do with used cooking oil, you may be tempted to dispose of it down a sink drain or other drainage opening. It’s very important you don’t do this. While disposing of liquid waste in this manner might seem like an easy solution, it causes far more problems than it solves. For one thing, oils contain fats, which solidify over time. These will build up in your drainpipes, especially in drain traps, slowing your drainage until it eventually starts backing up. This can lead to damaged pipes, expensive plumber calls, and possibly health code violations.

Speaking of violations, the dumping of used oil down drains is illegal. Oil and grease poured into sewer systems can build up into massive fatbergs that can clog large sections of sewer pipes, causing serious infrastructure damage and interrupted sewage services. If you’re found disposing of cooking oil down the drain, it can lead to fines and legal trouble.

Lastly, pouring oil down a drain may result in environmental harm. Clogged and damaged pipes can result in sewage spills, sewage leaking into the local waterways and water tables, and other environmental hazards. In short, disposing of cooking oil down the drain is never a good idea.

Choose the Best Solution for Your Kitchen

In the culinary world, every detail matters – including the responsible disposal of used cooking oil. Whether you opt for a disposal bin, embrace cooking oil filtration, or commit to cooking oil recycling, each choice you make contributes to a more sustainable and efficient kitchen operation.

Remember, the decisions you make today have a lasting impact on both your culinary creations and the environment. So, the next time you wonder what to do with used cooking oil, consider these disposal and recycling options, and take a step toward a greener, cleaner, and more cost-effective future for your commercial kitchen.

Eliminate Oil Waste with Filta

We’re eager to provide your commercial kitchen with a solution to your what to do with used cooking oil questions. We’re a van-based kitchen solution franchise that provides commercial kitchen owners and operators like you with a cooking oil disposal service, which includes deep fryer oil filtering to extend the life of your cooking oil, regular vacuum-based fryer cleaning, and oil removal and recycling services that are environmentally friendly, reduce safety hazards, and help you meet health and safety standards. We also offer additional services like regular drainage maintenance and cold storage humidity control. Request a free site evaluation and demo to learn more about what Filta can do for you.

The post What to Do with Used Cooking Oil: 3 Disposal & Recycling Options first appeared on Filta.

Did you know that Filta Environmental Kitchen Solutions serves more than 50 Dairy Queens nationwide? In fact, three Filta owners were recently highlighted in Retail & Restaurant Facility Business for their Dairy Queen work. That story focused on how Filta makes those kitchens run faster, greener, safer, and cleaner.

Filta Ohio

Terry Walkerly serves nine Dairy Queens in northern Ohio. One has been a Filta customer as long as 15 years. At all the restaurants, Terry’s team microfilters existing oil to extend its life (FiltaFry). Additionally, he picks up waste oil to be recycled for biodiesel fuel (FiltaBio). Regardless of which service, all Filta franchise owners will customize their approach to meet the unique needs of individual kitchens.

“We’ll adjust service based on seasonality, usage and basically any type of service the individual Dairy Queen wants,” said Melissa Smith-Hignite, Walkerly’s VP of sales and marketing.

Filta Michigan

In Romeo, Mich., Filta Franchisee Steve Bral works with his local Dairy Queen. Steve microfilters, cleans, and removes waste oil from two 50-pound fryers.

Steve started Filta in his Michigan territory in 2018. He began with two employees, one vehicle, and less than 10 customers. Today, his family-owned business has 15 employees (13 full time and two part-time) and seven vehicles. Together, they service more than 130 customers. These include Dairy Queen, Little Caesars Arena, and University of Michigan stadiums. Other customers include Ascension, Corewell–Beaumont, and DMC hospitals. Corporate clients feature GM, Ford, Stellantis, and Toyota.

Filta Pennsylvania

David and Laurie Hoover along with their son Zach, are South-Central Pennsylvania Filta franchise owners. They serve a Dairy Queen in Steelton, Penn., which they brought on at the height of the pandemic.

“Zach came in and offered a trial,” said Dharmesh Makwana, Steelton Dairy Queen Grill & Chill Owner. “They cleaned the fryer once and the chicken strips were coming out golden brown instead of dark. I never have bad reviews. Sales for my fried products have doubled since I started working with Filta.”

The Hoover’s team cleans Makwana’s two 50-pound fryers and removes waste oil twice a week during the summer. Winter is slower. Subsequently, the Hoovers customize their service to once-a-week to save Dairy Queen money.

Filta Serves More Than 50 Dairy Queens Nationwide

Read the full article in the October issue of Retail & Restaurant Facility Business.

To learn more about Filta ownership and the available territories, contact Rob Totten at rtotten@filta.com. To learn more about Filta’s services including fryer cleaning, microfiltration, and waste oil removal/recycling, please call 866-51-FILTA. Or you can visit GoFilta.com for 24-hour live chat.

The post Filta Serves More Than 50 Dairy Queens Nationwide first appeared on Filta.

Understanding the Difference between Greases

First, let’s clarify the distinction between yellow and brown grease. Yellow grease is an animal byproduct resulting from cooking processes. It’s considered “clean” grease because it typically only comes into contact with fresh or frozen food during cooking. Brown grease, on the other hand, is the grease collected in grease and waste traps. This type of grease is considered “contaminated” as it often encounters rotten food and dirty water in commercial drains.

While the yellow type of grease is suitable for a wide variety of industrial uses, the brown kind poses more of a challenge to render into anything useful. While it is possible to recycle brown grease, effective methods are still being worked on, while its yellow equivalent is much more easily processed into a useable material.

The Versatility and Value of Grease

Grease, most often in the form of used cooking oil, is a valuable resource with a wide range of applications:

• Biodiesel production: One of its primary uses is in the production of biodiesel, an eco-friendly alternative to traditional fossil fuels.
• Animal feed: Grease serves as an essential ingredient in animal feed production, contributing to sustainable agriculture.
• Industrial applications: It finds its way into various industrial products such as rubber, soap, clothing, detergent, and cosmetics.

The value of grease extends beyond its diverse applications. There’s a market for grease of the yellow variety, and it’s often purchased from restaurants and commercial kitchens in the form of used cooking oil for recycling. The U.S. Department of Agriculture (USDA) issued a report on October 10, 2023 stating the yellow grease price range in the U.S. was from $48 to $59 per central weight (cwt). Additionally, Yahoo Finance News reported on April 17, 2023 the North American FOG market is expected to grow from $9.5 billion in 2022 to $25.6 billion by 2044.

This not only provides financial benefits to restaurant and commercial kitchen owners, but also promotes environmental responsibility.

Responsible Disposal of Grease

Now, let’s consider how to responsibly dispose of used cooking oil, ensuring both your business’s efficiency and environmental stewardship. One of the most efficient and hassle-free methods is to contract a third-party fryer cleaning service that takes the oil for recycling. These professionals will collect your used cooking oil on a regular schedule made for your convenience, often with little to no downtime for your kitchen staff. This approach eliminates the risk of accidents or spills for your employees and reduces pollution from oil discarded in landfills.

Another option is to transport your used cooking oil to recycling centers yourself. This approach offers greater control but requires time, effort, and finding a recycling center within a reasonable distance from your location.

Lastly, you can use traditional oil collection bins. While effective at getting rid of the oil, collecting used cooking oil in bins can present challenges. It can be hazardous for kitchen staff to empty oil from fryers into the bins. Additionally, these bins can attract pests, dim the aesthetics of your establishment, require regular emptying, and when emptied contribute to landfill pollution.

Used cooking oil, and the grease that comes from it, is a valuable resource with numerous applications and a market for recycling. By responsibly managing its disposal, you not only contribute to the sustainability of various industries but also reduce pollution and environmental harm. Consider the options available to you and choose the method that aligns best with your business’s needs and commitment to environmental responsibility. Properly handling oil and grease disposal is not just a business practice; it’s a sustainable choice that benefits your bottom line and the planet.

Consider Partnering with Filta

We’re thrilled to offer you our waste oil removal services. Our franchise offers a range of commercial kitchen services, including fryer cleaning, oil filtration, oil recycling, and more. We help you keep your kitchen clean, avoid health risks and safety hazards, keep staff downtime to a minimum, and reduce your carbon footprint. Request a free demo today and find out what we at Filta can do for you.

The post Yellow Grease: What It Is & How To Recycle It first appeared on Filta.

Repeat Customer Model

Once a Filta owner begins work for a commercial kitchen client – a chain restaurant, a business employee cafeteria, a university, hospital, stadium, etc. – those fryers need to be serviced on a regular basis. That repeat business is bread and butter for Filta owners.

The cadence for micro-filtration, cleaning, and oil removal varies. It depends on the number of fried items on the menu. Timing also depends on what foods are cooked in the fryer and heavy use times versus slower seasons. Whether it’s every night, twice a week, or bi-monthly, commercial kitchen clients rely on Filta. That’s because our regular service keeps food tasting great and fryers operating in tip-top condition. It also extends the life of cooking oil.

A Sticky Business

John Maloney, a franchise owner in Delaware, said when he was considering all the franchise brand options available, what attracted him to Filta was this repeat customer model.

“With other franchise concepts you’re always chasing business,” said Maloney. “You are always looking for the next client. But Filta is sticky. We’ve doubled our business in five years because of how Filta offers a repeat customer model to franchisees.”

Customers Don’t Leave

Scott Clark, an owner in Athens, Ga., agrees but adds that Filta’s reputation has helped him get in the door and stick with a customer.

“I was able to add a restaurant because they had heard of Filta’s amazing reputation,” Clark said. “You don’t have customers leave.”

Franchise Information

To learn more about Filta ownership and the available territories, contact Rob Totten at rtotten@filta.com. To learn more about Filta’s services including fryer cleaning, microfiltration, and waste oil removal/recycling, please call 866-51-FILTA. Visit GoFilta.com for a 24-hour live chat.

The post Filta Offers a Repeat Customer Model to Franchisees first appeared on Filta.

Corporate America to Franchise Success in 5 Years

After leaving corporate America, Steve acquired a Filta Environmental Kitchen Solutions (Filta) franchise in 2018. After navigating the uncertainty of COVID with support from Filta, his Detroit-area franchise has achieved a run rate of $2 million per year. He’s now on track to hit $4 million by 2025. This is how Steve Bral is transforming his Detroit-area Filta business and achieving astounding success.

Formerly with GM, Ford, and Bosch, Steve started Filta with two employees, one vehicle, and less than 10 customers. Today, his family-owned business counts 13 full time and two part-time employees, seven vehicles, and more than 130 customers.

Arenas, Hospitals, Restaurants and More

Steve’s team works in a huge variety of locations including Little Caesars Arena and University of Michigan stadiums. He services a host of hospitals including Ascension, Corewell – Beaumont, and DMC. Restaurants in his portfolio include Detroit Wing Company, Hyde Park Grille, Village Market, and Union Joints. Corporate clients feature GM, Ford, Stellantis, and Toyota. The Detroit Filta team also works with CJ Barrymore’s, which is an amusement park and entertainment venue.

Achieving Astounding Success

“When we opened our family owned and operated business, we faced numerous challenges. The pandemic added another layer of complexity. However, we continued to see potential. With the support of the Filta franchise system and our dedicated employees, we embarked on a transformational journey,” Bral said. “Without the hand of God and our exceptional team, this success would not have been possible.”

To learn more about Steve’s success, read the full story of about his five-year success trajectory here.

Franchise Information

To learn more about Filta ownership and the available territories, contact Rob Totten at rtotten@filta.com. To learn more about Filta’s services including fryer cleaning, microfiltration, and waste oil removal/recycling, please call 866-51-FILTA or visit GoFilta.com for 24-hour live chat.

The post Steve Bral is Transforming his Detroit-Area Filta Business and Achieving Astounding Success first appeared on Filta.