Filta Environmental Kitchen Solutions

When the Philadelphia Eagles opened the new NFL season at Lincoln Financial Field on September 4, the kitchens across three concourses were humming long before fans streamed through the gates. Overnight, a six-person crew led by&nbsp;<a href="https://filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=derek-riebel-lincoln-field-story-2730335" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions</a> franchise owner&nbsp;<a href="https://www.linkedin.com/in/derek-riebel-7b889953/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=derek-riebel-lincoln-field-story-2730335" target="_blank" rel="nofollow">Derek Riebel</a> stripped, cleaned and reset the stadium’s fryers so concession teams could hit full speed at kickoff.The scope was the first hurdle. “The stadium is different because of the sheer size and the number of fryers. Lincoln Financial has 191 fryers,” Riebel said. That volume reshaped everything — staffing, routing, equipment and safety. Riebel’s team didn’t simply roll in with standard carts. They brought larger dump units, scaled-up vacuums and a tuned assembly-line workflow to keep people moving and risk down.The plan ran on precision. Crews started on one concourse and swept the bowl in sequence, two technicians dumping and four cleaning, with a follow-on crew refilling where needed. The cadence fit football’s rhythm — long gaps between home dates, massive bursts of production on game day. “We can turn over the entire stadium in one night, which we’ve been doing,” he said. In practice, that meant four to five hours to clean the fryers and, when required, a full refill before the next event.Technology served as the force multiplier.&nbsp;<a href="https://1851franchise.com/filta/info">Filta’s</a> Gen 4 filter machines lifted throughput and consistency, reduced exposure to hot oil and cut minutes off each bank. “We have four dedicated filter machines at the stadium, so we can be filtering up to 16 fryers at a time,” Riebel said. Closed-loop gear moved oil from fryer to truck without open handling, while slip-resistant shoes and heat-resistant gloves were standard. The result was fewer touch points, less spill risk and a repeatable process that held up under pressure.Coordination carried the operation. Stadium leaders shared a live calendar of events and which stands were open, and Riebel’s group built monthly schedules so culinary teams, security and facilities knew exactly when crews would be on site and what they would tackle. The heavy lifting happened after hours, but communication ran all month to avoid surprises when a concert or a college game stacked onto the schedule.Sustainability sat at the center. Oil was filtered when volume allowed, which extended life and reduced waste. For a sold-out NFL opener, the crew executed a dump-and-clean so vendors started with fresh oil and a consistent cook across the concourses. On the supply side, bulk delivery and on-site filling eliminated the mountains of cardboard and plastic that once came with jugs and boxes. “We provide monthly environmental reports on how much greenhouse gases and how much recycling we’ve done,” Riebel said. “It used to take seven full pallets of oil to fill the stadium. We’ve eliminated all that waste of cardboard and plastic for them.”Fans didn’t see the process, but they felt the outcome in shorter lines and hotter, crisper food that tasted the same in the first quarter as it did late in the fourth. “Keeping the oil fresh improves quality,” Riebel said. On a night when every minute of the pregame rush mattered, kitchens that reset quickly after one event and ramped up cleanly for the next meant fewer bottlenecks and smoother service.Back-of-house work rarely gets the spotlight, but the opener became a kind of performance — a test of planning, gear and people. Riebel’s crew drew on years of refining the playbook across the Philadelphia complex, including Wells Fargo Center and Citizens Bank Park. And if everything went to plan, most fans never thought about why the fries were hot and the floors weren’t slick. They just enjoyed the game.About Filta Environmental Kitchen SolutionsSince its inception in 1996, Filta has positioned itself as the pioneering leader of active fryer management and environmental kitchen sustainability across the food and hospitality industries. Brought to North America in 2002 as a franchise concept, Filta is part of United Kingdom-based Franchise Brands (AIM: FRAN). The cornerstone of the company’s offering is FiltaFry, the complete fryer management service incorporating on-site micro-filtration as well as the removal, recycling, and replacement of cooking oil. Furthermore, the brand provides humidity control in cold storage devices through FiltaCool, prevents drain blockage through its grease-free drain foam brand FiltaDrain, and deep cleans entire commercial kitchens through FiltaClean. Visit&nbsp;<a href="https://www.gofilta.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=derek-riebel-lincoln-field-story-2730335" target="_blank" rel="nofollow">www.gofilta.com</a> for more information and&nbsp;<a href="https://www.filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=derek-riebel-lincoln-field-story-2730335" target="_blank" rel="nofollow">www.filtafranchise.com</a> for franchise development opportunities.

Filta Franchise Makes Lincoln Financial Field Game Day Greener

1851 Franchise

With a six-person crew and closed-loop oil systems, one Filta franchisee turns over 191 fryers overnight - making game day greener, safer and more consistent for fans.

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

How Filta Franchise Greens Lincoln Financial Field

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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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How Filta Franchise Greens Lincoln Financial Field

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