Filta Group Articles » General

Benefits of Bio Diesel Fuel

Brad Swanson — Sat, 27 Feb 2010 17:44:14 +0000

As humanity becomes more conscious of its impact on the environment, there is a greater push to reduce waste and to recycle. Though the trend to reuse may have only just picked up significant social steam, waste oil has been reused for years now. Waste oil from restaurants and other commercial kitchen has long been used in animal feed and as bio fuel for a large number of commercial applications.

However, in more recent years, waste oil has found a new use as bio diesel. As the movement toward finding more environmentally friendly fuel sources has taken stronger root, waste oil has begun being used to power vehicles. An ever growing number of waste oil fueled, converted diesel automobiles are beginning to make use of what the restaurant industry produces and discards on a daily basis.

There are a number of benefits to using bio diesel, both for the environment and for the motorists who drive bio diesel powered vehicles. Bio diesel is environmentally friendly, burning much more cleanly than traditional fuel (and making better smelling exhaust, to boot). The cleanliness and renewability is good for the planet, the ready availability of free fuel is great for motorists.

Recycled vegetable oil, when used as a fuel to power converted diesel engines produces no SO2 and significantly lesser amount of CO and polycyclic aromatic hydrocarbons than traditional diesel. SO2, a natural product of burning traditional diesel is the chemical substance responsible for acid rain. The cleaner burning bio diesels are simply better for us, better for the planet and better for our future.
Bio diesel offers more than just a way to reduce pollution though. Because the waste oil that is used is a natural product of the food-service economy within industrialized countries such as the U.S. it is a readily renewable resource. In fact, its production contributes directly to the economic wellbeing of the country while reducing the nation’s reliance on foreign oil resources.

Increased use of vegetable oil helps more than just restaurateurs, as well. According the U.S. Department of Agriculture a simple increase of 200 million gallons of vegetable oil use in the United States would have major implications in the agricultural community also by injecting an additional $300 million in revenue into the agricultural economy.

The use of bio fuels has already become popularized at the pump. In many cases it is used to augment and supplement standard fuel. In other instances it is used in and of itself. However, the rise in the number of vehicles that have been converted to run on used waste oil has created even further reaching implications for the use of vegetable oils as a viable fuel source.

Almost any automobile with a diesel engine can be cheaply altered to operate on used waste oil. Converted vehicles must still utilize traditional diesel fuels (for now) during a warm up and cool down period, but are able to drive on filtered used oil or on clean, fresh vegetable oil. The mileage gotten on vegetable oil is comparable, and in many cases is better, than that gotten by use of diesel fuel.

Still, the process required to convert a diesel vehicle to run on waste oil, as well as the process for filtering waste oil to make it useable as fuel makes it impractical for many people. Nevertheless, this advancement bodes well for future developments in the use of vegetable oil as an alternative fuel source.

The Difference is In the Oil

Brad Swanson — Sun, 21 Feb 2010 17:40:01 +0000

If your restaurant utilizes fryers then you already know what a burden fryer maintenance can be on your staff and what a strain it can be on your budget. You may want to cut costs, but are unwilling to sacrifice the quality that your customers have come to expect from your establishment. There are ways of improving your fryer use while containing cost, though.

The type of oil you use in your fryers and the way that you keep it clean can have a significant effect on your kitchen operations. Not only does the type of oil you use affect the taste of your fried foods, but the way you clean it can affect how long you can use it. If you are looking for ways to streamline your kitchen operations that won’t diminish the quality of your products, then the fryer is a great place to start.
Let’s start by taking a look at some numbers. The average fryer capacity is about 20 gallons of oil. At an average cost of around $5 per gallon, that’s $100 per fill. Now let us assume an average cooking life of 4 days between changing out oil. Of course, through use you lose about 20% of the oil volume in an average day of use. That is 4 gallons, or $20, each day. That comes out to about $180 in oil cost every 4 days.
Selecting an oil with a higher smoke point, such as peanut oil can improve some of the longevity of that oil so that you do not have to change it so frequently. Peanut oil may cost significantly more per gallon than other oils, but since it will not ruin as quickly you can use it for much longer. Over time, using more expensive oil can actually save you money. This is only true if you adequately filter your oil though.
Filtration is extremely important for oil life and for controlling costs. Filtration is the single biggest factor in the overall life of oil. By extensively filtering oil and by teaching your staff proper filtration procedures between use, you can almost double the usability of your oil.

For maximum efficiency in oil use, your staff should be filtering the fryer oil using the factory equipped filtration system at least once a shift. Simply doing this can drastically increase the usable life of the oil in your fryers, saving you a lot of money. However, there are other basic policies in fryer use that should be stressed to your staff.

What actually causes oil to degenerate and become unusable is the tiny particles that break away from food during frying and remain in the oil. These particles burn as they remain in the oil and destroy the integrity of the oil. By using a skimmer to remove particles before they begin to burn and break down, oil can be kept clean and usable. Your staff should skim fryer oil after every use to keep it lasting as long as possible.

Why You Should Switch Fuels

Brad Swanson — Fri, 05 Feb 2010 17:31:28 +0000

There are numerous concerns about the environment and about the US dealing with foreign oil. As these concerns grow, so too do different camps that all have some sort of alternative. Bio diesel is emerging as one of the best alternatives, and for every sort of lifestyle there is another way of doing things. There are many reasons to explore alternative fuels, and here we will go into a few of them and why they may appeal to you, as someone who may be contemplating a switch. Firstly, the list of alternative fuels is growing all the time. Currently, there are several that are showing great potential.

Alternative Fuel Sources:

•P Series: P Series is an alternative fuel that is used in flex-fueled vehicles. This colorless, odorless fuel sits between 89-93 octane.

•Hydrogen: Though most hydrogen is used by refining petroleum, it can also be produced via water. By passing electricity through water, also known as electrolysis, hydrogen is also produced.

•Propane: A natural by product of petroleum and crude oil refining.

•Electricity: Currently on the market there are numerous hybrid cars that utilize both electricity and petroleum based gasoline.

•Bio Diesel: made from vegetable or animal fat, is considered a viable alternative to diesel fuels.

•Blends: These are becoming much more common. These are generally mixes of traditional fuels and alternative fuels such as B20, or E85.

One of the biggest reasons that people make the switch is the environmental impact. Reducing your carbon footprint has become a very big issue and many people seek out alternative fuel as a means to doing just that because they are generally lower in pollutants. As we continue to strive to make the world a better place, another benefit is that use of bio diesel and other alternative fuels helps set the stage for a much more sustainable future. Taking these steps now, ensures a better future for generations to come and alternative fuel sources is just one big step.

Another reason is agriculture. Most of the more environmentally friendly alternative fuels are very agriculture supportive- bio fuels are dependent by and large on the crops that farmers grow- this supports the agriculture industry in a big way. Also, the benefit of it being a sustainable source of fuel, as well as one that replenishes yearly means less dependency on fossil fuels, or fuels that cannot be readily replaced.

Economically speaking, these alternative fuel sources are just as big of a break for the wallet as they are the planet. Not only are alternative fuels generally cheaper to produce, as well as use, but they are also usually easier on equipment. This means longer engine life, which again is an added benefit. On the whole, use of alternative fuel just makes a great deal more sense. As newer techniques for refining come out, making it more convenient, there is no real reason not to make the switch.

Waste Oil From Pick up To Home

Brad Swanson — Wed, 03 Feb 2010 17:30:49 +0000

Since it has become much more popular, it is now easier than ever to obtain the waste vegetable oil needed to make bio diesel. However, you still may need to follow a few simple guidelines in order to get the waste oil, so that you can then either convert it or have someone do it for you. There is a great deal of talk about how to obtain the basic vegetable oil, and about the best ways to go about asking but most people find being direct is key. Simply make sure that you are showing that there is benefit to both you and the food service owner or management. For you, it is a very economic fuel source, for them, it is a way to get rid of the oil without having to pay fees or deal with local regulatory hassles. When you are striking the deal, be sure first of all that it is straight vegetable oil and not a shortening mix. While shortening mixes will work, they are not as beneficial as vegetable oil and both shortening and animal fat based grease have a harder time making good reactions.

If you have made an arrangement with a supplier restaurant, make sure that you are very prompt in pick up. When you say you will pick it up a certain time and day- do not cancel or be late. Make sure that it is as trouble free as possible so that you can continue to maintain a good working relationship. Many places will put the oil into barrels or jugs that you can use- and if you do find a food service establishment that will, you do not want to lose that.

If you ever want to find out how beneficial that is, just try picking it up from one who won’t- you’ll appreciate those all the more. Above all, be sure that if you decide that you do not want to continue picking up, you let the management know. Keep things very professional and make sure that you are openly communicating with the people from whom you’re getting your waste oil.

The best means of transport is one that keeps spillage nonexistant or low- waste vegetable oil is very hard to clean out of upholstery or other fabrics, and you need to have tight lids and a tight space. Keeping barrels, jugs and other transport containers tightly closed and wedged into a close space prevents spillage. Many people make use of crates- a few large buckets with tight lids such as disposed of pickle buckets will fit into a crate, firmly packing the buckets so that they cannot move- which is best if you want to avoid spills in your transport vehicle.

Once you have it to a place where you store it, home or garage, be sure that the lids are still tight when you move them from your vehicle. These are the first steps to making sure that you start off your journey to bio diesel in the right way, and one that will work for you.

Peer Networking in Franchising

Brad Swanson — Fri, 04 Dec 2009 20:01:02 +0000

One of the greatest, and often most overlooked, resources available to a franchise owner is a network of experienced and knowledgeable peers. These business owners understand, on a practical and personal level, the intricacies of running a franchise under the same brand name. It is a shrewd and savvy businessman who builds up this inherent network and establishes connections with already successful franchise owners.
Many franchisors attempt to make this network more accessible to their franchise owners by means of scheduled retreats and seminars. Most franchisors recognize the value of practical knowledge and wisdom gained by experience and want to make that available to their franchisees. After all, the brand wants to be prosperous and to do so it must offer the individual franchisee ever available tool for success. However, the franchisor cannot force the franchisee to take advantage of the tools offered. It rests on the shoulders of the owner to seek out and make use of what resources are made available.

Seminars are an invaluable tool to the business owner. At face value, they make available a wealth of knowledge in the form of talks given by successful professionals, keep the owner current on new marketing campaigns and strategies, and keep the owner up to date on new developments within the growing brand. The smart businessman looks deeper and seizes the opportunity to pick the minds of his/her peers – those who have been operating franchises under the same name for years and have learned from the school of hard knocks what works and what doesn’t. There is no substitute for experience and learning from the experiences of others is vastly more time efficient and cost effective than trudging through on one’s own.

Outside of the confines of the brand, there are a number of national associations for business owners, as well as smaller organizations that operate on local levels. These networks can be beneficial to the business owner in gaining an overall perspective of what works in a given community and provide insight into what others have found effective, or ineffective, across a broader spectrum. Building a positive relationship with other businesses in the community is also an important aspect of building a positive relationship with the community overall.
A business owner need not feel constrained to such organized and scheduled events as a means to establish a healthy and beneficial network, though. There is no harm in a good old-fashioned sit down with other established franchise owners in the area. Most successful business owners are proud of their success and more than happy to discuss their business and how they made it thrive. In fact, it can be very beneficial to attempt to meet and converse with these existing franchise owners prior to even entering into a franchise contract. Knowing just what one is getting into beforehand is never a bad idea. Forewarned is forearmed.

From a practical standpoint, a vast wealth of knowledge is available to the new franchise owner in the form of experienced and successful peers. It is up to the owner to decide whether or not to make use of this available information. As with any business venture, the more practical knowledge an owner has, the greater the chances for success.
If you have any additional franchise questions there are many places you can go. Try out a real franchise example at filtafry . For even more information about this particular emerging franchise visit Filta .

Franchising Considerations

Brad Swanson — Tue, 01 Dec 2009 19:23:51 +0000

While the allure and benefits of entering into a franchising arrangement are great, there are some considerations to make when deciding if operating a franchise is the right decision for the individual business owner. Placing oneself under the umbrella of a larger financial entity can help allay risk and offer a greater chance of success, but it also limits the autonomy of the business owner and is not without its own costs.

Financial considerations are the most obvious. The initial costs for starting a franchise can often exceed the costs of establishing an independent business. Beside the cost of building a business from the ground up, there are additional franchising fees that must be paid to the franchisor up front. Often a franchisor will expect the franchisee to start their business at a specific standard of operations, utilizing equipment or procedures that are more costly than if an independent business owner were to “start small” and work his/her way up.

Beyond the initial start-up costs and franchise fees a franchisee agrees to pay royalty payments for the use of the franchisor’s trademarks. This means that for the duration of the contract, for the life of business, a percentage of the franchise’s monthly gross goes to the franchisor. This reduces the overall profits of the franchisee and can be considered an additional operational expense that is not incurred by the independent business owner.

Some franchising contracts also stipulate that the franchisee pay a marketing fee to offset the cost incurred by the franchisor for marketing campaigns and market research. The costs to the franchisee for such marketing is usually substantially less than the cost of comparable advertising, if done by an independent business. However, the franchise operator has no say in how the marketing is conducted or how advertising funds are spent.

The narrow degree of creativity afforded the franchise owner is not
limited to the realm of advertising, either. All aspects of the franchised unit must conform to the overall scheme of the franchising business. Most franchisors have standards of appearance and presentation covering all aspects of the business from general site design, down to employee uniforms. There is little or no leeway for alterations or additions to the overall business or how it is conducted. In order to use the brand name an owner is contractually obligated to follow the brand’s established mode of operation.

Many franchise contracts also specify explicit sources for business supplies. These suppliers have been selected to insure a consistency in the ability to meet the demands and the quality standards of the franchise. While this alleviates the need of the owner to establish such sources independently, it also places a limit on flexibility. Such suppliers may not always be the cheapest or most convenient source of materials.

Further considerations to take into account when deciding if franchising is a viable business option center around the overall commitment that a franchise contract entails. Once agreed upon, an owner may find him/herself locked into a lengthy contractual obligation with a company that is not well suited to his/her individual business goals. Furthermore, an owner who is incautious in selecting a stable franchisor may find him/herself tethered to a sinking ship with little means of extraction.

It is important for a potential owner to approach the issue of franchising with clearly defined goals and expectations. While the benefits of operating a franchise are great, there are constraints that are not placed upon the independent business owner. It is important that any potential owner establish whether or not the benefits of franchising outweigh the limitation on an individual basis and keeps in mind that there are no guarantees of success either way.

The Real Deal on Filta Franchising

Brad Swanson — Sat, 28 Nov 2009 16:46:07 +0000

The Filta Group is an internationally acclaimed mobile van-based system offering franchisees a distinctive and proven mix of solid business strategy and support, as well as a broad degree of personal freedom in the conduct of their business. Filta Franchises have low start-up costs and are relatively inexpensive to maintain. It’s no wonder that Filta is one of the fastest growing and most prominent names in the kitchen waste management industry.

Even better, anyone can successfully operate a Filta Franchise, regardless of experience. Filta has a plan that can work for you to get your business up and running and on the fast track to success. It doesn’t matter whether you are looking to go into business for yourself for the first time, or are a seasoned and experienced entrepreneurial whiz, all it takes it a bit of business savvy and dedication.

One Man, One Van

What amazes many potential franchisees is just how inexpensive it is to start a Filta franchise compared to many other franchising options. To get started there is just a low upfront franchise fee of $31,000. This cost includes the “Territory Fee” which establishes your territory of business, free from competition by other Filta Franchises.

After being accepted into the Filta Family everything you need to get your business moving is available in one simple start-up package available for $43,000 + and initial $5000 Franchise Development Fund fee. This Opening Package includes your MFU, equipment , vehicle preparation, marketing materials, uniforms and your initial stock. Also included are your classroom and in-field training, 10 FiltaCool presentation boxes, 100 sales slicks, 100 sales brochures, 10 filter packet panels, 10 filter packets, a degassing unit, and other necessaries. The total cost for start-up is $79,500 and includes everything you need to successfully offer the FiltaFry and FiltaCool services in your territory.

Starting Bigger

For those experienced in business administration and wanting to start their franchise off on an even stronger footing, Filta is proud to offer its Premier Track Program. Included in the Premier Track Program are two opening packages, complete with two MFU’s, and four full territories for your business to operate in. As an added benefit, franchisees selecting the Premier Track franchisees gain the support of a full-time sales support staff member for a full 90 days to help maximize their service potential from day one. All this value Filta comes with a price tag of only $195,000. Getting started requires only a $95,000 deposit due at the time of submitting the Deposit Letter with the remainder payable in eight weeks.

Regardless of whether you start big, or opt to work your way up from a single van, as a Filta Franchisee you get the assurance of owning a viable business, operating under a proven successful business model. Filta will stand behind you with a strong network of guidance and support – in person, online or by phone. Whatever your needs and business goals, Filta has the means to help you succeed.

What is the Filta Group?

Brad Swanson — Thu, 26 Nov 2009 16:42:36 +0000

Established in the United Kingdom in 1996 the Filta Group began as a small fryer management service, providing its customers with fryer maintenance, oil filtering and waste oil removal under the FiltaFry label. Since its humble inception Filta has grown, reaching the United States in 2002 and continuing to expand its sphere of influence across the world. In 2008 Filta expanded its services to commercial refrigeration units with its exciting new FiltaCool line, helping to regulate cooler temperature, humidity and gases to prolong cooler and produce life.
Filta’s eco-friendly, multi-faceted service is employed around the world by casual and fine dining establishments, hospitals, universities, sports arenas, amusement parks, florists and grocery stores. In all these venues Filta helps to minimize waste and improve efficiency, making it a trusted name amongst business seeking to improve sustainability. In fact, the Filta services are so effective that the use of the service more than pays for itself in most cases.

FiltaFry

The FiltaFry service has headed the Filta line since its inception. The backbone of the FiltaFry system lies in its unique mico-filtration process that eliminates 99% of carbon and other particulate matter from used cooking oil. This complex cleaning process leaves oil free from the contaminates that cause it to break down rapidly and become unusable. As a result, oil lasts twice as long and business utilizing FiltaFry usually see a decrease of about 50% in their oil usage.

FiltaFry’s association with fryers is not limited to oil filtration and removal, though. It offers a comprehensive fryer management service, taking the burden of fryer care off of the shoulders of kitchen staff. Technicians thoroughly clean fryers at each visit and work with owners, managers and staff to find ways to optimize fryer usage and minimize energy and oil waste.

FiltaCool

With FiltaCool, Filta brings all of the value and savings associated with the FiltaFry name to the arena of cold storage. FiltaCool utilizes advanced filters to regulate the environment inside of coolers. This unobtrusive filters have been demonstrated to reduce temperatures inside coolers by 2-5 degrees Fahrenheit, allowing coolers to run more energy efficiently. The FiltaCool filters also regulate humidity and remove harmful gases such as Ethylene and Pectin that accelerate the decomposition of stored perishables. The advanced system also limits damage from oxidation and retards bacteria growth.

Coolers benefiting from FiltaCool filters have been shown to use 10% less energy and to last 33%-44% longer. Produce and other goods stored in FiltaCool filtered refrigeration units stay tasting fresh and usable longer. These filters take up virtually no storage space and are cheap to install and maintain.

Given these widespread positive results, the sustainability benefits of Filta services are indisputable. Filta is proven in the food service industry as a leader in the revolution toward “green” business practices and has a reputation for saving customers money. FiltaFry and FiltaCool can change the way you look at your fryers and coolers, helping you find ways to do business in a better, more responsible and more cost effective way.

A Look at FiltaNet

Brad Swanson — Tue, 24 Nov 2009 16:40:35 +0000

As you may have already heard, The Filta Group offers a vast and strong support network for all Filta franchises to help assist them in operating and growing their Filta franchises. This expansive support base includes complete in-field training in the operation and administration of a Filta mobile business, as well as intensive instruction in marketing and promotion. Filta franchisees are also privy to ongoing support whenever it is needed via the toll-free Filta support line. As of June 2004 Filta franchisees have access to an even easier and more comprehensive means of 24 hour support through the innovative FiltaNet online support venue.

What is FiltaNet

FiltaNet is the online Filta Franchisee Support Intranet exclusively available to U.S. and Canadian franchise owners. The Intranet offers franchisees the tools and resources necessary to stay up to date on all of the latest exciting developments within the Filta Group. Franchisees can also participate in group discussions, contributing concepts about how they would like to see the brand grow and getting useful knowledge and support from other experienced and successful Filta franchisees.
The Filta Group views its independent owners as a part of their ever growing and rapidly expanding family, and wants its franchisees to feel the same. The FiltaNet helps to achieve this goal, making it possible for franchisees from across the North American continent to come together to exchange hints, tips and general support. Through the use of the Intranet it is easier than ever for franchisees to access one of the greatest benefits of franchising: the experience and knowledge of a strong network of peers.

How Does FiltaNet Work?

FiltaNet offers a valuable researching tool for franchisees working to grow their businesses. For instance, let us say that a franchisee has booked a free demonstration with a Brand X Restaurant location on Friday. The franchisee would be able to access the Intranet and do his homework well before the scheduled appointment ever takes place. FiltaNet will be able to supply the franchisee with information as to how many Brand X Restaurants are being serviced by Filta, what those locations are being charged for services and which franchisees are providing the services to those locations.

The franchisee is then able to post messages and confer with other franchisees about their successes and failures with Brand X Restaurants and get valuable advice. The franchisee can even ask around to see whether an existing Brand X Restaurant manager would be willing to give a verbal recommendation to the manager of the location the franchisee is going to be offering the demonstration to. Once the franchisee has landed the Brand X account, he can then seek advice on the Intranet as to how best to provide service for specifically tailored to Brand X Restaurants’ needs.

Other Features

FiltaNet also provides Filta franchisees with a number of other valuable tools. Franchise owners can access a secure internal e-mail system, a comprehensive topic-oriented discussion forum, a helpful Q&A section, regular news updates, polls and surveys. There is also an extensive online library for franchisees, complete with all documents relating to the Filta business. FiltaNet also provides a number of useful business links, a method of simple online monthly reporting, as well as complete and up-to-date lists of all chains being serviced around the country.

How to Make Waste Oil Work for Your Restaurant

Brad Swanson — Mon, 23 Nov 2009 19:27:58 +0000

As a restaurant owner, you are undoubtedly all too familiar with the problem of waste oil removal. Perhaps, like thousands of others, you find yourself having to pay month after month to have your waste oil bins emptied and maintained, sometimes having to pay additional charges if your restaurant exceeds its normal business and you find your bin full ahead of schedule. Wouldn’t it be nice if you could find a way to make that waste oil work for you, rather than have it be a constant drain on your profits?

There are options for those willing to think outside the box and do a bit of reseach. Not only can you eliminate the cost of having waste cooking oils removed from your business, but you can actually turn that used oil to your advantage. Waste cooking oil, accrued through normal operation of any restaurant, can be turned to profit with a bit of investigation and ingenuity.

The simplest way of turning waste oils to profit is to sell your barrels of waste oil either directly to companies that recycle and reuse such oils, or by contracting with a company that collects and resells to such companies. Waste oil is used for a variety of industrial purposes. Waste oils are used by rendering plants in the production of high energy fats for cattle and pet foods. Used oil is also used in industrial settings as biofuels as a cost efficient replacement to traditional fossil fuels.

Rather than paying a removal service to haul off your used oil, with a bit of digging it could be possible to find a service that will pay you for your oil. Such services sell barrels of used oil to refineries and rendering plants for prices up to $30 a barrel. As such, it is not uncommon for them to be willing to pay in the neighborhood of $10 a barrel for the oil that many restaurateurs actually pay to have removed. These services can be contracted with to run on a regular schedule, coming by at times most suitable for the restaurant owner and giving no penalty for additional unscheduled pickups.

One need not necessarily rely on the availability of a local removal service in the area, either. Many rendering plants and refineries will work directly with the restaurant owner and contract to purchase used waste oil. Some even offer on site pick up of waste oils and may provide cooking oil receptacles for the business. This also offers the restaurant owner a chance of fetching a higher price for his waste oil by cutting out the middle man.

Running a restaurant is a costly and time consuming venture. It is the wise business owner that seeks out every possible potential for profit and for solutions that ease the flow of conducting business. With a minimal amount of research and effort, the unavoidable waste generated by your business need not be an unavoidable expense as well. Waste oil can become an additional source of revenue rather than an additional source of stress.