Local Business Spotlight: SouthCoast Kitchens Benefit from Filta’s Green Solutions!
We’re excited to shine a light on the fantastic work being done by a local Filta Environmental Kitchen Solutions franchise, managed by Eric Whitman and his family, serving restaurants and institutions in Bristol County and Rhode Island. As reported by The Herald News, Whitman’s Filta franchise is making a significant impact by helping kitchens operate more efficiently, safely, and sustainably.
Since May, Whitman has been providing essential services to a growing list of clients, including 64 restaurants, colleges like Stonehill and the University of Massachusetts Dartmouth, and even the KRAVE poutine food truck. These businesses are benefiting from Filta’s core offerings, which center around cleaning commercial kitchen fryers and recycling used cooking oil into eco-friendly biodiesel fuel. Filta Environmental Kitchen Solutions as a whole has already recycled its billionth pound of cooking oil since 2003, showcasing its long-standing commitment to the environment.
Whitman highlights the significant risks and grime that kitchen staff face when managing oil cleaning in-house. Filta’s services provide a safer and more efficient alternative, utilizing a unique “dialysis” process with a proprietary mobile filtration unit. This process filters out particulates down to the micron level, extending the longevity of cooking oil and returning the filtered oil to kitchens.
For oil that is too “corrupted” for further use, Whitman’s franchise ensures it’s properly carted away to partnering businesses like Mahoney Environmental, where it’s recycled and rendered into biodiesel, a fuel source for vehicles or heating systems. This process not only benefits the environment but also helps businesses manage their waste responsibly.
Beyond oil filtration and recycling, Whitman’s company also offers cleaning services for fryolators and can address drainage system issues. This comprehensive approach helps kitchens maintain a cleaner and more hygienic environment.
Whitman, a former Navy helicopter commander and MIT graduate, found Filta to have a “real obvious value proposition” with significant potential for growth. His business has grown through “word of mouth,” as customers appreciate the ability to outsource their high-level kitchen management. Whitman emphasizes that they “tailor services to the needs of the individual kitchen,” making it relatively simple to earn customers across various sectors.
Whitman encourages other veterans and individuals with a solid business background to consider entrepreneurship, drawing parallels between the military’s process-oriented and focused nature and the demands of running a business.
Ready to see how Filta can benefit your commercial kitchen? Learn more about Eric Whitman’s work and the positive impact Filta is having in the SouthCoast region by reading the full story here in The Herald News.
