Filta Environmental Kitchen Solutions

<a href="https://www.linkedin.com/in/david-hoover-b6b91b191/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">David Hoover</a> spent 25 years building a career in corporate accounting before deciding it was time for a change. Today, he is a&nbsp;<a href="https://filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions</a> franchise owner in central Pennsylvania, working with clients ranging from neighborhood restaurants to Penn State’s Beaver Stadium. His business centers on fryer oil filtration, environmental sustainability and kitchen safety — but for Hoover, the work is just as much about building trust and relationships as it is about saving oil.“Back in 2015, the position I had was when we purchased other chains, I would go in, learn what they did, and after everything was nailed down, I would hand them a pink slip,” Hoover said. “It was announced that my company was going to be purchased, and I didn’t want somebody coming into my office, learning what I did, and handing me a pink slip.”That realization set him and his wife on a search for a new direction. “Every time I looked for something,&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> kept coming up,” Hoover said. “We went to Florida for Discovery Day, learned some more, prayed some more, and when they gave me the franchise agreement, we handed it to our lawyer and prayed that if it came back with no red flags, this is what we would do. It was basically gift-wrapped for us. Our lawyer said it was probably the best-written agreement he had ever seen. That was our answer right there.”<h3>Finding a Niche</h3>What appealed most to Hoover was the uniqueness of the service. Filta offered something no one else in his area was providing. “At the time, I had no competition in the area. It was a service I knew I could sell,” he said. “Even though my background was in accounting, I had ventured into other areas along the way and had a couple of different partnerships. I knew I could stand in front of somebody and sell them a product that was valuable to them because I had done it in the past.”<h3>A Stadium-Sized Test</h3>That confidence was put to the test on a massive stage:&nbsp;<a href="https://gopsusports.com/news/2018/08/08/beaver-stadium?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">Penn State’s Beaver Stadium</a>. When&nbsp;<a href="https://www.oakviewgroup.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">Oak View Group</a> took over concessions, Hoover and his son sat down with the new management. “We hit it off right away,” he said.The scale at Beaver Stadium was staggering, with 104 fryers before the renovation and another 24 to 28 being added as part of the&nbsp;<a href="https://gopsusports.com/beaverstadiumrenovation?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">$700 million upgrade</a>. Before Filta entered the picture, the approach was to dump the oil after every game. “It got recycled, but that was all they did,” Hoover said. “They didn’t know anything about filtration or cascading. We went in before the season, cleaned all the fryers and got the [built-up] carbon stripped off.”The results were immediate. By the first week, they had filtered about half the oil, and by season’s end, they reached 45 percent. “The purchasing agent even asked, ‘Why am I not buying all this oil?’ The GM and his team were ecstatic,” Hoover said. “They were excited that the fryers were clean, nobody was burned, nobody slipped and fell, and the oil wasn’t spilled. Filtration is number one, but eliminating all those headaches is equally important.”The relationship became so strong that, even during heavy construction, Hoover’s trucks were granted stadium access. “The GM said, ‘I need them,’” Hoover said.<h3>Beyond Oil</h3>Fryer filtration may be Filta’s entry point, but Hoover treats it as the start of broader partnerships. When he noticed a persistent odor near one kitchen’s cooler, he suggested the issue came from ripening produce and installed cooler panels on a trial basis. The smell disappeared. He’s applied the same problem-solving approach to drains through&nbsp;<a href="https://gofilta.com/services/filtadrain-floor-drain-maintenance/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">FiltaDrain</a>. “The education part is simple,” he said. “I talk to the customer, learn how they do things now, and figure out what we can do to make the experience better.”<h3>Relationships That Stick</h3>Hoover emphasizes that customers aren’t just transactions. They become partners — and often friends. A director at&nbsp;<a href="https://www.hersheypark.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">Hersheypark</a> once told him, “I like Filta, but I love David Hoover.” Many clients from his first two weeks in business still work with him today, a loyalty he credits to consistency and presence. He doesn’t disappear between visits; instead, he makes sure his customers see him involved, whether or not he’s doing the work himself. In central Pennsylvania, where people tend to stay rooted, that trust keeps relationships strong.<h3>Breaking Misconceptions</h3>Not every prospect immediately sees the value. Some believe cleaning fryers themselves is enough. Hoover often challenges that assumption by asking if they filter down to two microns — the size of a red blood cell. Demonstrations drive the point home. After draining the oil, he shows how carbon has built up and blackened the fryer. “Some customers think the buildup is supposed to be there,” Hoover said. “I explain that’s what’s burning their oil.”<h3>A New Kind of Leadership</h3>Shifting from corporate executive to small-business owner also reshaped Hoover’s perspective on leadership. At first, the business was just him and his wife. Then his son joined, and eventually he had to hire staff. “That’s been the biggest hurdle,” he said. “In my corporate career, I had 40 people, plus HR, payroll, and legal departments. Now, as a small business owner, it’s all on me.”The transition opened his eyes to the workforce in new ways. “I’ve learned there are good people out there who want to work, some who don’t know how to work, and some who don’t care. It’s opened my eyes to the workforce.”<h3>Looking Ahead</h3>Hoover is also eyeing growth on new fronts. Penn State’s stadium may be the flagship account, but he’s turning his attention to smaller colleges in the region and looking to broaden&nbsp;<a href="https://gofilta.com/services/filtaclean-professional-kitchen-cleaning/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">FiltaClean’s</a> reach beyond the health care sector. “We’ve partnered with&nbsp;<a href="https://www.hersheypa.com/about-hershey/corporate/index.php?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-david-hoover-scaling-impact-2730482" target="_blank" rel="nofollow">Hershey Entertainment and Resorts</a> and now want to integrate more of our services into their properties,” he said. “It all goes back to learning what customers are doing, how they’re doing it, and then moving forward with the right solutions.”For Hoover, entrepreneurship is about more than building a business — it’s about creating impact at scale while staying rooted in community. His journey from corporate offices to fryer pits shows how local leadership, paired with sustainability, can drive change one kitchen at a time.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/filta/info">https://1851franchise.com/filta/info</a>.

Filta Franchise - David Hoover Franchisee Feature - 1851 Franchise

Filta Franchise Success Story: David Hoover on Sustainability, Growth and Community

1851 Franchise

A former corporate leader turned Filta franchisee, David Hoover, is redefining what local entrepreneurship and environmental responsibility look like — one kitchen and one fryer at a time.

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

From Stadiums to Sustainability: How David Hoover Is Scaling Impact With Filta

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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.

From Stadiums to Sustainability: How David Hoover Is Scaling Impact With Filta

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