New Orleans is gearing up for an unprecedented convergence of events in early 2025: the Super Bowl on February 9 and the city’s iconic Mardi Gras festivities, which kick off on January 6 and culminate on March 4. The dual celebrations are expected to bring millions of visitors, creating a perfect storm of activity for businesses across the city. For Trent Carlos and his Filta Environmental Kitchen Solutions franchise serving the New Orleans/Baton Rouge area, the timing presents both an immense challenge and an exciting opportunity to showcase the value of the brand’s services.
“This year’s Super Bowl happens during Mardi Gras, which is the biggest event in New Orleans. So, not only will millions of people come for Mardi Gras, but we’ll also have at least 100,000 more coming for the Super Bowl,” Carlos said. “It’s truly a perfect storm of business and activity, which is exciting for us.”
For Carlos, who was born and raised in Houma, just south of New Orleans, the local market holds deep personal significance. “I know people, I’ve been around the area for quite a while,” Carlos said. “We employ over 30 local people who live, shop and contribute to the community. Even during tough times like COVID, we managed to keep going.”
While Filta’s day-to-day operations involve servicing restaurants, major events like Mardi Gras and the Super Bowl require the team to scale up dramatically. When providing services to larger venues like the Caesars Superdome or the Louis Armstrong New Orleans International Airport, the logistical challenges are immense.
“The main difference is scale,” Carlos said. “At a restaurant, one person can usually handle the job. At the Superdome, it takes a team because of the sheer size and distance involved. For example, it can take 30 minutes just to reach a fryer from the parking lot.”
To manage these challenges, the team uses specialized equipment, including electric pallet jacks and high-capacity oil transport systems, ensuring safety and efficiency.
“Safety is a priority,” said Carlos. “Our equipment is designed to prevent spills, which could quickly become liabilities.”
Filta New Orleans-Baton Rouge has also made a significant impact on waste reduction and sustainable practices in the region. The franchise’s innovative approach to oil management not only cuts costs for clients but also benefits the environment.
“On average, we reduce oil consumption by 25% to 50%, sometimes more, depending on the client’s cooking practices,” Carlos said. “This reduction means fewer oil jugs, less cardboard and plastic waste, and fewer disposals. When we recycle oil, it’s repurposed for sustainable uses, like converting it into biodiesel.”
The team also educates clients on cleaner cooking practices, further minimizing waste and promoting sustainability.
Filta New Orleans-Baton Rouge has experienced extraordinary growth over the past year, reflecting the increasing demand for its services. “Three years ago, I had one manager; I now have five managers that work for me. My staffing has grown from 12 a year ago to almost 30 this year,” Carlos said. “When you’re looking at that kind of growth in an area, it’s hard not to be excited.”
This growth has solidified Filta’s reputation as an industry leader in Louisiana. “When I started, I was ranked among the bottom 150 franchises,” Carlos said. “Today, we’re in the top 10. It’s all thanks to a great team and a shared commitment to excellence.”
As New Orleans braces for the influx of visitors during Mardi Gras and the Super Bowl, Carlos and his team at Filta are ready to rise to the occasion. Their expertise and dedication to the local community make them an invaluable part of the city’s infrastructure during this exciting time.
“This has been a great year, and we’re looking forward to an exciting 2025,” Carlos said. “It’s exciting that my company is at a place where we can offer so many services that actually benefit the community during this time of the year.”
About Filta Environmental Kitchen Solutions
Since 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 and prevents drain blockage through its grease-free drain foam brand FiltaDrain. Visit www.gofilta.com for more information and www.gofilta.com/franchise for franchise development opportunities.
Filta Environmental Kitchen Solutions
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Trent Carlos and his Filta franchise team in the New Orleans/Baton Rouge area in Louisiana are ready to tackle the unique dual challenges of Mardi Gras and the Super Bowl in early 2025.
New Orleans is gearing up for an unprecedented convergence of events in early 2025: the Super Bowl on February 9 and the city’s iconic Mardi Gras festivities, which kick off on January 6 and culminate on March 4. The dual celebrations are expected to bring millions of visitors, creating a perfect storm of activity for businesses across the city. For Trent Carlos and his Filta Environmental Kitchen Solutions franchise serving the New Orleans/Baton Rouge area, the timing presents both an immense challenge and an exciting opportunity to showcase the value of the brand’s services.
“This year’s Super Bowl happens during Mardi Gras, which is the biggest event in New Orleans. So, not only will millions of people come for Mardi Gras, but we’ll also have at least 100,000 more coming for the Super Bowl,” Carlos said. “It’s truly a perfect storm of business and activity, which is exciting for us.”
For Carlos, who was born and raised in Houma, just south of New Orleans, the local market holds deep personal significance. “I know people, I’ve been around the area for quite a while,” Carlos said. “We employ over 30 local people who live, shop and contribute to the community. Even during tough times like COVID, we managed to keep going.”
While Filta’s day-to-day operations involve servicing restaurants, major events like Mardi Gras and the Super Bowl require the team to scale up dramatically. When providing services to larger venues like the Caesars Superdome or the Louis Armstrong New Orleans International Airport, the logistical challenges are immense.
“The main difference is scale,” Carlos said. “At a restaurant, one person can usually handle the job. At the Superdome, it takes a team because of the sheer size and distance involved. For example, it can take 30 minutes just to reach a fryer from the parking lot.”
To manage these challenges, the team uses specialized equipment, including electric pallet jacks and high-capacity oil transport systems, ensuring safety and efficiency.
“Safety is a priority,” said Carlos. “Our equipment is designed to prevent spills, which could quickly become liabilities.”
Filta New Orleans-Baton Rouge has also made a significant impact on waste reduction and sustainable practices in the region. The franchise’s innovative approach to oil management not only cuts costs for clients but also benefits the environment.
“On average, we reduce oil consumption by 25% to 50%, sometimes more, depending on the client’s cooking practices,” Carlos said. “This reduction means fewer oil jugs, less cardboard and plastic waste, and fewer disposals. When we recycle oil, it’s repurposed for sustainable uses, like converting it into biodiesel.”
The team also educates clients on cleaner cooking practices, further minimizing waste and promoting sustainability.
Filta New Orleans-Baton Rouge has experienced extraordinary growth over the past year, reflecting the increasing demand for its services. “Three years ago, I had one manager; I now have five managers that work for me. My staffing has grown from 12 a year ago to almost 30 this year,” Carlos said. “When you’re looking at that kind of growth in an area, it’s hard not to be excited.”
This growth has solidified Filta’s reputation as an industry leader in Louisiana. “When I started, I was ranked among the bottom 150 franchises,” Carlos said. “Today, we’re in the top 10. It’s all thanks to a great team and a shared commitment to excellence.”
As New Orleans braces for the influx of visitors during Mardi Gras and the Super Bowl, Carlos and his team at Filta are ready to rise to the occasion. Their expertise and dedication to the local community make them an invaluable part of the city’s infrastructure during this exciting time.
“This has been a great year, and we’re looking forward to an exciting 2025,” Carlos said. “It’s exciting that my company is at a place where we can offer so many services that actually benefit the community during this time of the year.”
About Filta Environmental Kitchen Solutions
Since 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 and prevents drain blockage through its grease-free drain foam brand FiltaDrain. Visit www.gofilta.com for more information and www.gofilta.com/franchise for franchise development opportunities.
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