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

For many entrepreneurs, success is often measured by steady income and day-to-day profitability. But the most strategic business owners think beyond cash flow. They build with the end in mind by creating an asset that can eventually be sold for a meaningful return. That’s exactly what longtime&nbsp;<a href="https://filtafranchise.com/">Filta Environmental Kitchen Solutions</a> franchisee&nbsp;<a href="https://www.linkedin.com/in/jeff-hanna-434a33321">Jeff Hanna</a> accomplished.After more than a decade of ownership, Hanna sold his&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> business for $2 million, transforming a relatively modest initial investment into a life-changing financial outcome. Here’s how he did it.&nbsp;<h2>Building More Than Income</h2>When Hanna launched his Filta franchise, he was entering a business model designed for long-term stability. Filta operates in a niche but essential segment of the foodservice industry, providing services like fryer management, cooking oil filtration and eco-friendly kitchen cleaning.These aren’t one-time transactions. They’re recurring, operational necessities for restaurants, hotels, hospitals, stadiums, schools and other commercial kitchens.&nbsp;Because Filta’s services are ongoing, franchisees benefit from repeat customers and predictable revenue streams. Over time, Hanna built a strong portfolio of consistent clients."Filta wasn't just a job; it was a pathway to financial independence," said Hanna. "The steady income from our essential services kept my family comfortable year after year, and watching the business grow into a valuable asset was incredibly gratifying.”<h2>The Power of Recurring Revenue</h2>One of the defining factors behind Hanna’s successful exit was the strength of its recurring revenue model.&nbsp;<a href="https://1851franchise.com/filta/from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054">Filta’s model is built around essential services that kitchens cannot operate without</a>. From extending the life of cooking oil through micro-filtration to maintaining safe and efficient kitchen systems, the brand embeds itself into the daily operations of its clients.That creates stickiness. Customers don’t churn easily, and revenue becomes more stable over time. For Hanna, this translated into a business that wasn’t dependent on constant customer acquisition.&nbsp;<h2>Low Overhead, High Leverage</h2>Another key driver of Hanna’s success was due to&nbsp;<a href="https://1851franchise.com/filta/top-reasons-to-buy-franchise-2727993">Filta’s mobile, low-overhead</a> business model. Unlike traditional brick-and-mortar concepts, for example, Filta franchisees don’t need to invest in large retail spaces or staff.Since the business runs on a mobile service model, franchisees like Hanna can scale efficiently without getting weighed down by high fixed costs. Better yet, low overhead leads to stronger margins, which quickly boost both profitability and overall business valuation.For Hanna, this allowed him to reinvest in growth while maintaining a lean operation, ultimately building a business that was both profitable and highly attractive to buyers.<h2>Scaling Into a Sellable Asset</h2>Hanna wasn’t just going through the motions of running a business. Over the next decade, he focused on growing his client list, streamlining day-to-day operations, and becoming the go-to person for reliability in his area. As the revenue climbed, so did the actual worth of the asset he was creating.This is where many entrepreneurs miss the opportunity. They focus solely on income without considering how their business will be perceived by a future buyer.Hanna took the opposite approach. By building systems, maintaining consistent revenue and creating operational stability, he positioned his Filta franchise as a turnkey opportunity for the next owner. The result: a $2 million exit that reflects both years of effort and a well-executed long-term strategy.Today, Hanna is enjoying the rewards of that strategy.&nbsp;“Now, with the $2 million sale, I'm stepping into a comfortable retirement—spending my days on the golf course, fishing with my grandkids, and traveling without a worry,” he said. “If you're looking for a business that rewards hard work with both ongoing profits and a big payoff, Filta is the real deal.”For more information on franchising with Filta visit:&nbsp;<a href="https://1851franchise.com/filta/info">https://1851franchise.com/filta/info</a>

With a low initial investment and a service offering rooted in ongoing necessity, Filta provides a foundation for both immediate income and future equity growth.

How This Long-Time Franchisee Turned His Filta Business Into a $2 Million Exit

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Peruvian-Born Entrepreneur Finds American Dream With a Filta Franchise

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