Before becoming a Filta Environmental Kitchen Solutions franchise owner, Karla Koebernick spent her career in IT, project management and program management. That work taught her to manage details, coordinate vendors, and keep complex projects moving, but eventually she began looking for a change. Franchising was not initially an obvious choice. Koebernick had assumed franchise ownership would come with a rigid set of rules and little room to build a business her own way. Watching a close friend explore franchising changed that perception and prompted her to investigate the model for herself.
“I had some preconceptions about franchises,” Koebernick said. “Seeing her go through the journey really opened my eyes to the fact that it wasn’t the only model.”
Working with a franchise coach, Koebernick explored about seven concepts before choosing Filta. What ultimately separated the brand was a combination of environmental impact, corporate support and the opportunity to work with customers across the food service industry.
“The environmental impact drew me in strongest,” she said. “I also was really excited about the chance to work directly with chefs and food and beverage directors in different kinds of businesses.”
Since choosing Filta, Koebernick has turned that career change into a growing business. Her Santa Cruz operation has recorded a 358% increase in less than a year, growth she attributes to steady prospecting, customer education and relationships built one account at a time
“Five to six quarters of just getting out there, having a bunch of sales calls," she said.
As Koebernick began landing customers, the results helped generate word-of-mouth referrals and additional opportunities. Filta’s inside sales team also helped her target prospective customers and secure meetings with some of the accounts that have become important parts of her business.
“They set up appointments for [clients who are now] my major customers,” she said. “And that’s led to additional business.”
That growth has given Koebernick the opportunity to build the type of company that delivers measurable value for customers while creating strong jobs for the people who provide the service.
Koebernick intentionally chose an operation where she could create meaningful jobs and provide employees room to build careers.
She prioritizes reliability and communication when hiring, since the technical side of the job can be taught.
“Our team culture is really important to me,” she said. “I work to make this a job that works for our techs and is a positive, supportive part of their lives.”
Building the business also required Koebernick to understand what makes Santa Cruz different from other Filta territories. Some nearby owners serve markets with stadiums, colleges or large corporate cafeterias. Koebernick’s territory includes many smaller restaurants along with opportunities to pursue larger accounts. That meant determining the right mix of customers and learning how to price services in a way that creates value for operators while supporting a healthy business.
She had help from the start. One of the biggest benefits of franchise ownership, Koebernick said, has been other Filta franchisees' willingness to share their experiences and practices.
“The generosity of other owners in the network has been incredible,” she said. “People had frank conversations with me; gave me great information and insight.”
That support began before she even purchased the franchise and continued through training and her early days in business. Other owners have helped her think through quotes, pricing and the realities of running the operation. She has also found support through a group of women Filta owners who connect regularly.
“Take advantage of having conversations with other owners and, as much as possible, with owners who are running businesses in areas that seem similar to yours,” Koebernick said. “I ended up talking to somebody in the San Diego area, where there was the most resonance. It felt most similar to my area, and yet there are still differences.”
Santa Cruz also proved to be a natural fit for Filta due to its environmental focus. Koebernick attended college in the area and was already familiar with the community and its values. She has found that customers appreciate both the business's sustainability focus and the opportunity to work with a locally operated, woman-owned company.
“There’s been so much support,” Koebernick said. “Especially when they realize that I am a local woman-owned business.”
One of the most satisfying parts of the business for Koebernick is seeing the difference Filta makes. Before-and-after photos clearly show the work performed, and customers can also experience improvements in the condition and operation of their equipment.
At several stores, for example, Koebernick’s team began cleaning a rotisserie oven twice a month. Employees told her afterward that the equipment was operating much more efficiently, with batches finishing sooner than before.
“It’s not just making it look better,” Koebernick said. “Maintaining equipment for folks in a way that helps them keep their equipment longer, and that’s going to impact that side of the cycle.”
With healthy routes now established in two areas of her territory, Koebernick is beginning to think beyond the business's first stage. She is evaluating where a second van could be deployed and which parts of the territory offer the greatest opportunity. She is already receiving inquiries from another area and is considering how a mix of smaller recurring customers and larger accounts could create a diversified operation.
“I see a lot of business potential,” Koebernick said. “I’m grateful that we’re at a point where we’re getting sustainable and can then continue to expand.”
For prospective Filta owners, she recommends coming in ready to build relationships, since the owners who enjoy connecting with chefs and food and beverage directors tend to find their footing fastest. She also encourages candidates to lean on the franchise network and get to know their local market before opening.
“Think about who you’re going to enjoy talking to day to day,” Koebernick said. “For me, it’s not only the positive environmental impact and being able to substantiate that for people. It’s just the satisfaction of making a difference.”
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/filta.
Filta Environmental Kitchen Solutions
SPONSORED
After leaving a career in IT and program management, Koebernick found a franchise that matched her interest in sustainability, people and measurable results.
Before becoming a Filta Environmental Kitchen Solutions franchise owner, Karla Koebernick spent her career in IT, project management and program management. That work taught her to manage details, coordinate vendors, and keep complex projects moving, but eventually she began looking for a change. Franchising was not initially an obvious choice. Koebernick had assumed franchise ownership would come with a rigid set of rules and little room to build a business her own way. Watching a close friend explore franchising changed that perception and prompted her to investigate the model for herself.
“I had some preconceptions about franchises,” Koebernick said. “Seeing her go through the journey really opened my eyes to the fact that it wasn’t the only model.”
Working with a franchise coach, Koebernick explored about seven concepts before choosing Filta. What ultimately separated the brand was a combination of environmental impact, corporate support and the opportunity to work with customers across the food service industry.
“The environmental impact drew me in strongest,” she said. “I also was really excited about the chance to work directly with chefs and food and beverage directors in different kinds of businesses.”
Since choosing Filta, Koebernick has turned that career change into a growing business. Her Santa Cruz operation has recorded a 358% increase in less than a year, growth she attributes to steady prospecting, customer education and relationships built one account at a time
“Five to six quarters of just getting out there, having a bunch of sales calls," she said.
As Koebernick began landing customers, the results helped generate word-of-mouth referrals and additional opportunities. Filta’s inside sales team also helped her target prospective customers and secure meetings with some of the accounts that have become important parts of her business.
“They set up appointments for [clients who are now] my major customers,” she said. “And that’s led to additional business.”
That growth has given Koebernick the opportunity to build the type of company that delivers measurable value for customers while creating strong jobs for the people who provide the service.
Koebernick intentionally chose an operation where she could create meaningful jobs and provide employees room to build careers.
She prioritizes reliability and communication when hiring, since the technical side of the job can be taught.
“Our team culture is really important to me,” she said. “I work to make this a job that works for our techs and is a positive, supportive part of their lives.”
Building the business also required Koebernick to understand what makes Santa Cruz different from other Filta territories. Some nearby owners serve markets with stadiums, colleges or large corporate cafeterias. Koebernick’s territory includes many smaller restaurants along with opportunities to pursue larger accounts. That meant determining the right mix of customers and learning how to price services in a way that creates value for operators while supporting a healthy business.
She had help from the start. One of the biggest benefits of franchise ownership, Koebernick said, has been other Filta franchisees' willingness to share their experiences and practices.
“The generosity of other owners in the network has been incredible,” she said. “People had frank conversations with me; gave me great information and insight.”
That support began before she even purchased the franchise and continued through training and her early days in business. Other owners have helped her think through quotes, pricing and the realities of running the operation. She has also found support through a group of women Filta owners who connect regularly.
“Take advantage of having conversations with other owners and, as much as possible, with owners who are running businesses in areas that seem similar to yours,” Koebernick said. “I ended up talking to somebody in the San Diego area, where there was the most resonance. It felt most similar to my area, and yet there are still differences.”
Santa Cruz also proved to be a natural fit for Filta due to its environmental focus. Koebernick attended college in the area and was already familiar with the community and its values. She has found that customers appreciate both the business's sustainability focus and the opportunity to work with a locally operated, woman-owned company.
“There’s been so much support,” Koebernick said. “Especially when they realize that I am a local woman-owned business.”
One of the most satisfying parts of the business for Koebernick is seeing the difference Filta makes. Before-and-after photos clearly show the work performed, and customers can also experience improvements in the condition and operation of their equipment.
At several stores, for example, Koebernick’s team began cleaning a rotisserie oven twice a month. Employees told her afterward that the equipment was operating much more efficiently, with batches finishing sooner than before.
“It’s not just making it look better,” Koebernick said. “Maintaining equipment for folks in a way that helps them keep their equipment longer, and that’s going to impact that side of the cycle.”
With healthy routes now established in two areas of her territory, Koebernick is beginning to think beyond the business's first stage. She is evaluating where a second van could be deployed and which parts of the territory offer the greatest opportunity. She is already receiving inquiries from another area and is considering how a mix of smaller recurring customers and larger accounts could create a diversified operation.
“I see a lot of business potential,” Koebernick said. “I’m grateful that we’re at a point where we’re getting sustainable and can then continue to expand.”
For prospective Filta owners, she recommends coming in ready to build relationships, since the owners who enjoy connecting with chefs and food and beverage directors tend to find their footing fastest. She also encourages candidates to lean on the franchise network and get to know their local market before opening.
“Think about who you’re going to enjoy talking to day to day,” Koebernick said. “For me, it’s not only the positive environmental impact and being able to substantiate that for people. It’s just the satisfaction of making a difference.”
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/filta.
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