Filta Environmental Kitchen Solutions

When&nbsp;<a href="https://gofilta.com/places/cooking-oil-disposal-east-idaho/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=david-boza-laurie-boza-filta-franchise-idaho-2726210" target="_blank" rel="nofollow">David Boza</a>, the Peruvian-born immigrant to the U.S. via Spain, landed a technician job with a&nbsp;<a href="https://gofilta.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=david-boza-laurie-boza-filta-franchise-idaho-2726210" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions (Filta) franchisee</a>, he knew he was on the path to building something his family could call its own.“Within weeks of being hired, he came home and said, ‘I'm gonna own that business one day.’ So this has been in the works for 10 years,” said Laurie Boza, his wife and business partner.Filta technicians clean and recycle cooking oil for restaurants and commercial kitchens, and David found the work rewarding. Now as a franchise partner with Filta, which extends the life of cooking oil before transforming it into eco-friendly biodiesel, he’s his own boss running a business that kitchen managers&nbsp; love."I really enjoy working and doing it right, as best as I can, very quickly,” David said. “But I don’t like the pressure of a boss telling me what to do.”The advantage of running an in-demand business like Filta didn’t hurt in their decision-making process either.“As soon as people understand what we offer, it's pretty much a guaranteed sale,” Laurie said. “Nobody likes to clean their own fryer — it’s a dirty job that guarantees you keep your job.”The couple plans to expand their business, aiming to add at least one more van in the next two years as they triple their customer base. A fourth van isn’t out of the question.It’s all in service of supporting a growing family with an entrepreneurial father Laurie says is a great role model.“It’s impressive to me that David grew from childhood poverty to owning his own company,” she said. “He never let his circumstances dictate his standards. We have six children of our own — and four foster kids — ranging from 10 months to 17 years old, and he sets a great example.”And when it comes to providing advice for others considering launching their own business, David says it’s a no-brainer.“Restaurants are so happy with us,” he said. “If someone’s thinking about doing it, I’d say just do it. Clean the fryer, clean the oil, make it easy for the restaurant, and they will love it.”FEATURE QUESTIONS1851: Frame your personal story for us. What did you do before franchising, and how did you decide franchising made sense for you?David:&nbsp;I was working in a restaurant, baking bread — it was my first job in America after moving from Spain 11 years ago. Some people contacted me about working in a restaurant cleaning oil and fryers, and I thought it could be a good opportunity. I spent half a day observing a guy with a Filta van handling the oil, and I liked it because it seemed straightforward and I enjoy being on the move.Laurie:&nbsp;He liked that he wouldn’t have a boss.David:&nbsp;I really enjoy working and doing it right, as best as I can, very quickly. But I don’t like the pressure of a boss telling me what to do. With Filta, I was able to move from being a technician to owning my own business doing work I knew I loved.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?David:&nbsp;I didn’t know much about franchises before, but I really like Filta because it's a supportive group. They provide whatever you need, making it easy to work. It's a great franchise—they're trying to help you.Laurie:&nbsp;It’s not hard to sell our service. As soon as people understand what we offer, it's pretty much a guaranteed sale. Every restaurant with a fryer needs us.&nbsp;Nobody likes to clean their own fryer — it’s a dirty job that guarantees you keep your job.David:&nbsp;Nobody likes to clean the fryer. Restaurants are so happy with us. If someone’s thinking about doing it, I’d say just do it. Clean the fryer, clean the oil, make it easy for the restaurant, and they will love it.Laurie:&nbsp;If you’re a hard worker, Filta's a good franchise for you. If you don’t want to be hands-on, it’s not the right job.1851: What made you pick this brand? What excites you most about this company?Laurie:&nbsp;He was recommended by the brother-in-law of a franchise owner. We'd never heard of Filta until he started working with the previous owner’s son, who mentioned he was going to sell. Within weeks of being an employee, he said he’d own this business someday.David:&nbsp;I did a search for Filta and found it was one of the fastest-growing franchises in the US. We help other businesses, like restaurants, with jobs they don’t want to do. I don’t like doing the hard sell; they want our business.1851: What do you hope to achieve with your business? What are your plans for growth?Laurie:&nbsp;From a business and numbers perspective, we want to focus on growing. We have a large area, most of it undeveloped, so our goal is to establish a strong clientele in the area, get the most out of this area, then start to branch out, ideally to grow as much as we can as a franchise.David:&nbsp;Right now we have two vans that act as mobile stations. In two more years, I want at least one more van. I really like working with Filta.It’s a colorful van. Everybody recognizes it or asks, “Hey, what are you doing?” And that's a great opportunity to say, “I can help you — I can take your oil because it hurts the environment if you don’t have a safe place to dump it.”&nbsp;I explain that we clean the fryer, we reuse oil because the way we filter it means they can use it longer and it's clean. When they see that colorful van, with its green colors, they say It looks healthy. People love it.Laurie:&nbsp;We currently have two employees—one for each van.1851: What is the one thing about your story you want us to know?Laurie:&nbsp;David was originally born in Peru and grew up in poverty. His family migrated to Spain, where they began to have a better life through owning and operating a business, and he started to develop his own entrepreneurship. We were married in Spain and then moved here, and he kept that ambition.&nbsp;It’s impressive to me that David grew from childhood poverty to owning his own company. He never let his circumstances dictate his standards. We have six children of our own — and four foster kids — ranging from 10 months to 17 years old, and he sets a great example.”He's always made time for work, family and helping others, and he's always the one people call whenever they need anything. But the kids know that he'll stop whatever he's doing and he'll run and help them, so he's found a way to kind of balance and make everything work and set his priorities of helping other people.??You don't have to let where you were born and whatever circumstances that you were born into dictate all you can accomplish in life. If you’re willing to get your hands dirty and become a leader, you're able to change your life situation and even your family's life situation. David’s always had that desire to grow and move forward. So for me, that's the example that he sets for our whole family: If you put in the work you can accomplish everything.&nbsp;1851: What advice do you have for other people thinking about becoming a franchise owner?David:&nbsp;Work hard, like what you’re doing, and aim to be the best. Just work — it's a path to success. Be honest and do it quickly. If you do those things, you will be successful. As soon as I started to research Filta, it felt like the right move. It fits with my personality. Why would I invest money in something unless I want to learn?Laurie: For me, I would never have looked into another franchise. It made sense because he already knew the ins and outs; he was kind of the face of this area while his boss could just trust that he would service the area well. We knew it would be easy to pick up and run with, although it was tough on a technician’s salary to save money.&nbsp;

David and Laurie Boza own a Filta frachise in Idaho

Idaho Springs Filta Franchise Opened by Peruvian and Spanish Immigrant

1851 Franchise

David Boza and his wife, Laurie, say their business sells itself. Bonus: No boss to deal with.

This brand page has been paid for by FILTA ENVIRONMENTAL KITCHEN SOLUTIONS. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

 Peruvian-Born Entrepreneur Finds American Dream With a Filta Franchise

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Own a Filta Environmental Kitchen Solutions Franchise

<a href="https://www.linkedin.com/in/julenemohrrobinson/">Julene Robinson</a> didn’t build her&nbsp;<a href="https://filtafranchise.com/">Filta Environmental Kitchen Solutions</a> business in a market packed with major arenas or dense downtown accounts. She’s in the day-to-day kitchen-services world, helping foodservice operators keep fryers and equipment running clean and consistent. Her territory&nbsp;<a href="https://gofilta.com/places/cooking-oil-disposal-polk-hillsborough-fl/">sits between Tampa and Orlando</a>, rooted in Polk County communities like Lakeland, Winter Haven and Plant City, where growth is steady but spread out.That mindset helped her find traction faster than many operators assume is possible in a smaller market. “We became a sustainable operation right about a year and a half in,” Robinson said. “We’ve become profitable by year two and a half.” She credits that progress to consistency — building recurring routes and earning trust with restaurants, colleges and hospitals — while keeping overhead in check.<h2>Scaling in a Market Without Big Anchors</h2>From the beginning, Robinson knew her economics would need to work differently from operators in major metros. Rather than buying more vehicles to grow, she pushed each van harder and built around a schedule her team could execute reliably. “We only have two&nbsp;<a href="https://gofilta.com/services/filtafry-oil-filtering-and-fryer-cleaning/">FiltaFry</a> vans, and they are double-shifted, the equivalent of five days a week,” she said. “We have a&nbsp;<a href="https://gofilta.com/services/filtaclean-professional-kitchen-cleaning/">FiltaClean</a> van that’s out with a two-person crew.”Her FiltaClean work started small — and she is unapologetic about that. “I started with, ‘We’ll go out with one person for four hours and clean one double oven and charge $300,’ but it grew from there,” Robinson said. In her market, she said, saying yes early can matter more than holding out for top-of-market pricing. “Some can say no to things. I can’t say no to very many things,” she said, describing larger operators. “If I can break even and make a little bit of money — if I can cover my operating costs on jobs — I’ll take it to get my foot in the door and then figure out how to grow from there.”<h2>A Career Shift Shaped by Health and Timing</h2>Robinson’s story isn’t just about unit economics. It is also about timing, health and deciding what kind of work is worth returning to. She spent three decades in public education, including executive leadership roles, and expected to keep climbing. Then, as her husband explored franchising, life intervened. “In the middle of all those conversations, I turned 50. I found out I had breast cancer. I worked my job 18 hours,” she said. “We were in a fortunate enough situation that rather than continuing to work and go through cancer treatments, I would resign and take a break. So my break was actually getting ready for&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a>.”She returned to training soon after treatment and launched quickly, pairing her planning instincts with a willingness to do the unglamorous work. “I grew up on a farm in Michigan, in the Midwest,” she said. “I can push and haul. I’m not afraid to get sweaty.”<h2>Leading in a Male-Dominated Industry</h2>In kitchen work, credibility gets earned in real time — on the job, in front of customers and techs who can spot uncertainty fast. Robinson said she leaned into curiosity early, using questions as a tool to learn faster and lead better. “In male-dominated industries, women can feel compelled as we should already have the answers, so we don’t want to look like we don’t know,” she said. “I just came into this like, ‘I don’t care what they think. I’m going to ask to learn a lot of questions.”<h2>Building a Business That Fits Real Life</h2>Today, the business is trending toward a million-dollar run rate, even without a major-market playbook. Robinson said she is still growing, but she is doing it on her terms — with the flexibility to be present for her daughter and to protect the life she fought to keep. “I still work a lot of hours, but it’s completely flexible on my own time,” she said. “I can take my daughter to school. I can pick her up. I can go to basketball games. I can decide when I want to ratchet up working, when I ratchet it down.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

Filta - Women in Filta - Julene Robinson - 1851 Franchise

Julene Robinson, a former school executive, shares how building a profitable Filta business after a cancer diagnosis gave her flexibility and proved grit wins in a male-dominated field.

Pivoting from Education to Entrepreneurship: How One Woman Built a Nearly $1 Million Filta Franchise in a Non-Major Market

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When Jonathan Chen signed on as the new&nbsp;<a href="https://gofilta.com/franchise/">Filta Environmental Kitchen Solutions</a> franchise owner in&nbsp;<a href="https://gofilta.com/places/northeast-los-angeles-ca/">Northeast Los Angeles</a>, he knew he was stepping into an opportunity to create positive change. After years in the digital marketing world, including a recent tenure at Google, Chen found himself drawn to a brand that aligned his entrepreneurial ambitions with his values around sustainability and community impact.“Everyone there is very heavily motivated and wants to do good for the world,” Chen said. “I was looking for a new opportunity to move into, and I came across an article about Filta during the Super Bowl. A lot of it clicked and made sense.”<h2>From Tech to Green Business Ownership</h2>Though Chen admits the world of fryer management and environmental kitchen solutions was entirely new to him, the&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> concept resonated on multiple levels.&nbsp;“It wasn’t really anything I had considered before, but I was drawn to owning and building something on my own,” he said. “When I learned about the brand, it really made sense. It’s in that B2B space, which I have some experience in from Google. I liked that it was environmentally friendly and helping businesses. I’m also a bit of a foodie myself — I understand the importance of consistency.”Filta, known for its sustainable kitchen services such as fryer oil micro-filtration, waste oil recycling, and humidity and drain management, offers franchisees like Chen&nbsp;<a href="https://1851franchise.com/filta/the-top-5-reasons-why-now-is-the-time-to-buy-a-filta-franchise-2727993">the chance to serve commercial kitchens while helping them reduce waste and costs</a>.&nbsp;“The fact that there isn’t a whole lot of competition in the space was appealing,” Chen said. “The ability to do good and still build something that’s stable and repeatable — that’s what really stood out to me.”<h2>A Strong Local Opportunity</h2>Chen officially signed his franchise agreement in July 2025 and has already completed Filta’s comprehensive training program while working through local licensing.&nbsp;“With the customer potential list that Filta shared, there are a lot of restaurants and facilities out here,” he said. “We already have some existing customers with local hospitals and colleges, and I’ve been visiting some of the places with existing owners. There are a lot of businesses in the area that could use these services.”Chen also sees strong alignment between his own background and the diverse neighborhoods he’ll serve. “I grew up as an Asian American, so I’m also looking to see how I can help that community,” he said. “There’s a lot of volatility in the food industry right now, so I’m excited to determine how we can help and serve the community.”<h2>Why Filta Stands Out</h2><a href="https://1851franchise.com/filta/filta-environmental-kitchen-solutions-cooks-up-record-breaking-year-with-strong-franchise-growth-and-record-revenue-eyes-further-expansion-in-2025-2728299">For more than 25 years</a>, Filta has provided sustainable fryer management and eco-friendly kitchen services to thousands of clients across North America. Franchisees offer a suite of services, including cooking oil micro-filtration, waste oil recycling, humidity control for coolers, grease-free drain maintenance and steam-based kitchen cleaning.“I looked at other industries — commercial cleaning and senior care — but Filta stood out because of its reach,” Chen said. “With the type of cleaning that we’re doing and the expansion potential it has, it allows me to hit on a lot of different industries. We can help all these communities and generations.”For Chen, the opportunity to combine purpose with business ownership was key. “This whole space is really new to me,” he said. “There’s a lot to learn, and I’m not from the food or restaurant industry, so I want to focus on it. But I’m motivated to learn and to grow this into something meaningful.”<h2>A Sustainable Future in L.A.</h2>As Chen prepares to launch operations in Northeast L.A., he’s eager to bring Filta’s proven model of sustainability and efficiency to local restaurants, hospitals, universities and food service operators. His goal is to build long-term relationships and demonstrate the value of sustainability-driven operations.“One of my goals is to build out a network of customers,” Chen said. “I want to create something stable that provides value for my customers and my community.”For more information on franchising with Filta, visit:&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

Jonathan Chen is bringing Filta’s eco-friendly kitchen services to Los Angeles-area restaurants and commercial kitchens looking to reduce waste and save money.

Former Google Marketing Leader Launches Filta Environmental Kitchen Solutions Franchise in Northeast L.A.

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<a href="https://filtafranchise.com/">Filta Environmental Kitchen Solutions</a> has landed in some of North Texas’ best-known kitchens by taking on a job operators hate but can’t ignore: fryer cleaning and oil management. Across Dallas-Fort Worth, hospitals, entertainment venues, universities and high-volume restaurants keep turning to the same back-of-house partner because the service removes a universal pain point, reduces disruption and helps kitchens stay inspection-ready. In a market that loves its hometown names — including PGA star Scottie Scheffler —&nbsp;<a href="https://1851franchise.com/filta/info">Filta’s</a> traction is coming from something far less flashy: consistency in the places customers never see.That demand is what pulled Filta franchise owner&nbsp;<a href="https://www.linkedin.com/in/maxpaltsev/">Max Paltsev</a> into the business and what keeps major institutions renewing. His team serves an unusual mix of customers, from Billy Bob’s Texas to large hospital systems, but the underlying “why” stays the same: safer kitchens, less downtime and a routine operators don’t have to manage internally.<h2>A Pain Point Every Kitchen Shares</h2>Fryer cleaning is time-consuming and hazardous, yet it’s nonnegotiable in a working kitchen. Paltsev said the job quietly taxes teams and creates risk because it pulls staff away from production while involving hot oil, chemicals and repetitive maintenance.“Cleaning fryers is the most time-consuming, the most dangerous and the most unwanted job,” Paltsev said. “It is also nonnegotiable, often required several times a week.”Filta’s pitch is straightforward. A technician shows up with the equipment, filters the oil, cleans the fryer and leaves it ready to run again, often in less than 20 minutes per fryer, while the kitchen keeps service moving. When operators weigh staff time, chemicals and burn risk, Paltsev said the decision is often easy.“The net cost of having us do it versus them doing it is about $10 per fryer,” he said. “More than 80% of the time, if we provide a free demonstration of our service — going out and cleaning one of their fryers for free — we’ll get them as a customer.”That also reframes the competitive landscape.“We’re the only game in town,” Paltsev said. “Our biggest competitor is the guy or gal behind the fryer.”<h2>Why the Business Model Holds Up</h2>For prospective franchisees, the bigger story is that Filta is not a one-time service. It’s a route-based business built on recurring relationships and renewal behavior, which can make revenue more predictable than many B2B operators expect.Paltsev said his background in tech made the model easy to understand once he looked past the day-to-day work and focused on the fundamentals.“When I looked at Filta’s business model, if I were to strip away used oil and fryer cleaning and guys in vans going out and doing things, and just put it in an Excel spreadsheet and redact all the names, you would think it is a software business,” he said. “The fundamentals are what you’d expect from a subscription business: predictable revenue, customers who stay, and room to grow within each account.”He bought the full Dallas-Fort Worth territory in early 2023, and he said the business has nearly tripled since then and is growing about 50% annually. Once kitchens sign on, they tend to stay — more than 95% continue service, he said.“We actually got our contracts renewed with Parkland, with UT Southwestern Medical System and with JPS,” he said. “Those are all staples of Dallas. We have agreements with all the major hospital systems in the Dallas-Fort Worth area. Those are state-funded systems and we got rave reviews and contract extensions from all of them.”Beyond health care, Filta supports entertainment and large-venue foodservice, including operators connected to Legends, the hospitality group that manages major stadium and event operations. Paltsev said the decision often comes down to time saved once leaders see how quickly the service pays for itself in labor, safety and reduced disruption.<h2>A Sustainability Story Operators Can Measure</h2>For some institutions, the value goes beyond labor and safety. Filta tracks what happens to the oil it filters and collects, then gives customers traceability and environmental impact reports that spell out the results.“I think what is really great about Filta is that we can provide traceability reports and environmental impact reports to our customers,” Paltsev said. “It is amazing how that tiny little thing, where it said we saved half a tree and a pound of pesticide, all of a sudden is a big deal to them. To me personally, when I looked at it for the first time, I found it fascinating. All the things you don’t think about, but our customers love it.”For large institutions with sustainability goals, reporting turns routine maintenance into something they can document internally without adding work for the kitchen team.<h2>What Filta Corporate Brings to the Table</h2>Filta’s value to franchisees is not just the work itself, but the structure around it. New owners step into an established system built to help them learn the service, run routes efficiently and build accounts the right way. The model is designed to be operationally repeatable, with training, processes and ongoing support that help owners standardize service quality as they add customers and grow route density. Territory protections also matter in a market like Dallas-Fort Worth, where scale comes from filling in a region methodically rather than chasing one-off jobs.<h2>The Market Opportunity and What It Takes to Win</h2>Dallas-Fort Worth is large enough to support meaningful route density, and Paltsev said the region’s growth adds to the long-term opportunity.“I am very bullish on the Dallas-Fort Worth market,” he said. “I am bullish on Filta in general because of the quality of service we provide and our retention rate.”He also stressed realistic expectations for new owners, particularly those building from scratch.“If you are starting from scratch, patience is extremely important and being financially prepared is important,” Paltsev said. “It is not a rocket ship.”According to Paltsev, a profitable route typically takes about 25 customers. From there, growth comes down to the basics — hiring the right techs, keeping the schedule tight and executing the same way every visit. For franchise prospects, the North Texas results point to a simple draw: an essential service that repeats week after week, across just about any kind of kitchen.To find out more information on the costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

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In three years, this Dallas-Fort Worth franchise nearly tripled its business by solving a problem every commercial kitchen has.

Peruvian-Born Entrepreneur Finds American Dream With a Filta Franchise

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