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>

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.

Making Kitchens Cleaner - and Greener: Bart O'Connor's Filta Franchise Journey

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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>.

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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.

Why Iconic Dallas Kitchens Keep Renewing With Filta

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Making Kitchens Cleaner - and Greener: Bart O'Connor's Filta Franchise Journey

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