Filta Environmental Kitchen Solutions

When&nbsp;<a href="https://www.linkedin.com/in/bart-o-connor-865b323/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-bart-oconnor-clean-green-kitchens-2730697" target="_blank" rel="nofollow">Bart O’Connor</a> left his 26-year career with Comcast Business, he knew one thing: He wasn’t going back to corporate America. “I really wanted to be involved in the service area and this was a different type of service,”Looking to make a change, he began working with a franchise broker who introduced him to several concepts.&nbsp;<a href="https://filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-bart-oconnor-clean-green-kitchens-2730697" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions</a> stood out immediately, offering a business that combined service and environmental responsibility.O’Connor never imagined he’d be in the cooking oil business, but his background in customer service gave him a foundation to build on. “Cable is a service people depend on everyday and helping provide that service gave me valuable customer service experience.”By August 2023, he officially became a&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> franchise owner in Pennsylvania.<h2>Adapting to Each Client’s Needs</h2>In less than two years, O’Connor has grown from 18 customers and about 50 fryers to nearly 75 customers and over 200 fryers. His territory now spans Chester, Berks, Lancaster, and now Northern Montgomery counties in Pennsylvania. That growth is due in part to his willingness to work around each client’s schedule.“Whether that’s 3:30 in the morning or 2 p.m., we make sure we stay out of their way,” he said. His client list is diverse, from restaurants and universities to hospitals and breweries, but the core service — filtering oil, cleaning fryers, and removing waste oil — remains the same.O’Connor’s work often relieves pressure on short-staffed kitchens. “No one wants to clean a fryer,” he said. With Filta’s specialized equipment, his team handles a job that is messy, time-consuming, and sometimes dangerous. Not only does this boost morale, but it also ensures kitchens are cooking with the freshest oil possible, whether filtered or replaced with new oil.He takes the time to talk with cooks about oil quality and makes adjustments as needed. In many cases, the service means employees can focus on their core tasks instead of scrubbing out heavy, hot fryers.<h2>Turning Oil Into Environmental Impact</h2>One of O’Connor’s favorite tools is the Environmental Impact Report, which shows clients exactly how their fryer maintenance translates into sustainability. “They love to see what they’re doing for the environment,” he said.In 2024, O’Connor’s franchise collected 164,446 pounds of waste oil and saved 61,185 pounds of oil through filtration and reuse. That reclaimed oil is converted into biodiesel, helping reduce waste and provide an alternative fuel source.Some of his largest contributors to this effort include:<ul><li>Lititz Springs Inn and Spa: 25,814 pounds collected, 6,600 pounds saved</li><li>Kutztown University: 19,736 pounds collected</li><li>Chickie’s &amp; Pete’s (West Chester University): 14,528 pounds collected</li><li>Whole Foods (Exton): 7,504 pounds collected, 2,940 pounds saved</li></ul>These numbers show that his service benefits both his clients’ bottom lines and the planet.<h2>The Mission That Keeps Him Motivated</h2>Filta’s nationwide network has recycled nearly one billion pounds of oil, and O’Connor takes pride in contributing to that milestone. “You stay motivated because you know you’re helping keep the commercial kitchens faster, cleaner, and greener,” he said. While the environmental benefits are a major motivator, his top priority remains customer satisfaction.<h2>Support That Fuels Growth</h2>Behind O’Connor’s success is strong guidance from Filta’s corporate team. “The overall support has been great,” he said, crediting leaders like Franchisee Coach&nbsp;<a href="https://www.linkedin.com/in/tanya-garrison-92343b8b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-bart-oconnor-clean-green-kitchens-2730697" target="_blank" rel="nofollow">Tanya Garrison</a>, Franchise Operations Manager&nbsp;<a href="https://www.linkedin.com/in/james-hamilton-b9986a4b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-bart-oconnor-clean-green-kitchens-2730697" target="_blank" rel="nofollow">James Hamilton</a>, and Chief Operating Officer&nbsp;<a href="https://www.linkedin.com/in/john-michals-5305167/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-bart-oconnor-clean-green-kitchens-2730697" target="_blank" rel="nofollow">John Michals</a> for helping him grow strategically.Since starting his franchise, O’Connor has expanded his waste oil storage from 1,000 gallons to 6,000 gallons, allowing him to take on more clients and service them efficiently.&nbsp; With steady growth, a commitment to customer service, and measurable environmental results, O’Connor is proving that making kitchens cleaner can also make the world a little greener.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>&nbsp;

Making Kitchens Cleaner — and Greener: Bart O’Connor’s Filta Franchise Journey

Bart O’Connor’s Filta Franchise Delivers Clean, Green Kitchens

1851 Franchise

From staff shortages to fryer safety and sustainability, O’Connor’s operation in Pennsylvania is transforming local commercial kitchens one filter at a time.

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Making Kitchens Cleaner — and Greener: Bart O’Connor’s Filta Franchise Journey

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