Filta Environmental Kitchen Solutions

Running a commercial kitchen is a nonstop operation—and keeping that kitchen safe, clean and sustainable is no small task. That’s where&nbsp;<a href="https://filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions</a> steps in. With a service model built on recurring visits and long-term client relationships,&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> helps businesses maintain compliance and efficiency while also supporting environmental goals.“These recurring services meet the ongoing operational needs of commercial kitchens, which are dynamic, high-demand environments," said Filta Environmental Kitchen Solutions Chief Operating Officer&nbsp;<a href="https://www.linkedin.com/in/john-michals-5305167/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">John Michals</a>. “Kitchens are like living organisms — they require constant care and maintenance to run efficiently. That’s where Filta comes in — partnering with on-site teams to ensure operations remain clean, safe and running smoothly.”&nbsp;Here’s a closer look at how Filta’s recurring revenue model works and why it matters for franchisees.&nbsp;<h2>Filta Offers Services That Generate Recurring Revenue</h2>Filta offers two primary service lines that drive recurring revenue for franchisees: oil management services and kitchen cleaning/maintenance services. Within those two categories, the core offerings are&nbsp;<a href="https://gofilta.com/services/filtafry-oil-filtering-and-fryer-cleaning/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaFry</a> and&nbsp;<a href="https://gofilta.com/services/filtaclean-professional-kitchen-cleaning/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaClean</a>.“Starting with our oil services, the cornerstone is FiltaFry, our mobile fryer management and oil filtration service,” said Michals. “Franchisees service commercial kitchens regularly — often multiple times per week — to micro-filter cooking oil and clean the fryer bays, removing both micro and macro debris. This ensures the fryers are safe, clean and efficient for daily operation.”&nbsp;When the oil can no longer be filtered and must be replaced, that’s where&nbsp;<a href="https://gofilta.com/services/filtabio-waste-oil-recycling/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaBio</a> steps in. This service involves the safe and environmentally responsible collection of used cooking oil without the need for on-site storage. That oil is returned to the franchisee’s facility, where it enters the renewable fuel supply chain. This typically involves recycling it into biodiesel.“To close the loop, franchisees can also provide&nbsp;<a href="https://gofilta.com/services/filtagold-fresh-oil-delivery/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaGold</a>, our fresh oil delivery service,” Michals said. “FiltaGold ensures just the right amount of fresh oil is delivered to replace what's been removed, preventing overstocking or waste. Combined, FiltaFry, FiltaBio and FiltaGold create a complete 360° fryer management solution that generates consistent, repeatable service revenue.”&nbsp;On the cleaning and maintenance side, Filta’s flagship service is FiltaClean, which provides deep cleaning of commercial kitchen equipment and surfaces using a combination of steam and light chemicals. This service is typically done monthly or quarterly and is essential for maintaining compliance, safety and hygiene.&nbsp;“While we do not clean exhaust hoods or grease traps, we clean and maintain nearly every other piece of equipment and surface within the commercial kitchen,” Michals said.&nbsp;Filta also offers two preventative maintenance services:<ul><li><a href="https://gofilta.com/services/filtadrain-floor-drain-maintenance/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaDrain</a>:&nbsp;A live bacteria-based foaming treatment that breaks down fats, oils and greases in kitchen drains, preventing clogs and pest issues.</li><li><a href="https://gofilta.com/services/filtacool-cold-storage-humidity-control/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">FiltaCool</a>: A cooler humidity control solution that extends the life of produce and inhibits mold and bacteria growth by using specialized moisture-absorbing filters.</li></ul>What sets Filta apart is its ability to build long-term partnerships with clients who recognize the value it brings. Across the network, many Filta franchise owners boast impressive client retention rates of over 98%.<h2>Filta’s Recurring Services Support Financial Planning and Business Growth</h2>The recurring nature of Filta’s services is one of the most valuable aspects of the business model because it provides franchise owners with predictability, stability and scalability.&nbsp;“Commercial kitchens are dynamic, high-use environments that require ongoing maintenance,” Michals said. “Fryers don’t clean themselves. Oil needs to be filtered and replaced. Drains need to be maintained and equipment must be cleaned regularly to stay compliant and safe.”Once a customer is signed up, franchisees can accurately model the expected number of service visits over time. This allows for planning in staffing, inventory and growth around a fairly consistent and reliable revenue stream.“As a customer’s kitchen gets busier and their volume increases, the need for service increases too,” Michals said. “This naturally scales your revenue with the growth of your client’s business. Ultimately, the recurring model not only allows for clear financial planning but also creates a strong foundation for sustainable business growth, month after month, year after year.”&nbsp;<h2>Filta’s Sustainability Focus Helps Franchisees Attract and Retain Clients</h2>In 2025, the focus on sustainability is only accelerating. Clients — whether small independent restaurants or large entertainment and hospitality venues — are increasingly expected to operate with a strong sense of environmental responsibility. Filta is uniquely positioned to help them do just that by delivering practical, measurable sustainability solutions.“Our services directly support a client’s sustainability goals by reducing carbon emissions, minimizing waste and improving operational efficiency,” said Michals. “From recycling used cooking oil into biodiesel to eco-conscious fryer cleaning, drain maintenance and energy-saving cooler solutions, everything we provide contributes to a greener, more responsible operation.”&nbsp;Filta franchisees also can document and quantify these benefits through the brand’s customizable&nbsp;<a href="https://gofilta.com/sustainability-in-food-service/environmental-impact/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-grease-to-green-how-filtas-recurring-revenue-model-fuels-franchise-success-2729054" target="_blank" rel="nofollow">Environmental Impact Report</a>. This tool allows clients to pull exact data by date range, helping them track their carbon offsets and sustainability achievements over time. By offering services that align with modern sustainability standards — and by giving clients the data to showcase it — Filta franchisees can attract and grow long-term relationships with environmentally conscious businesses.<h2>Filta's Training and Support for Franchisees in the Recurring Revenue Model</h2>From the beginning, Filta franchisees are set up for success in this recurring revenue model with in-depth support from corporate. This starts with an in-depth national training program at the Support Center in Orlando, covering operations, service, admin and sales. After launch, ongoing support includes in-person sessions, field visits and online training via platforms like Filta University and FiltaNet, which offers tools, guidance and best practices.“Our layered support model ensures franchisees have access to both digital resources and hands-on field coaching,” Michals said. “Whether you're refining your operations, developing your team or expanding your customer base, our team of franchise coaches and field support managers is available to assist with sales strategy, service delivery, administration and overall business health.”&nbsp;In addition to its field coaching model, Filta enhances franchisee success through targeted mentorship opportunities and robust sales and marketing initiatives. Franchisees can participate in one-on-one or peer group coaching sessions led by experienced owners or Support Center staff, allowing them to focus on specific services or growth strategies. In addition, Filta provides national sales and marketing support, including a telesales-driven inside sales program and nationally recognized branding campaigns to help franchisees attract new customers and boost local recurring revenue.“At Filta, our goal isn’t just to help franchisees understand the recurring revenue model — it’s to equip them with the training, tools and support to build a thriving, sustainable business,” said Michals.&nbsp;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>&nbsp;

From Grease to Green: How Filta's Recurring Revenue Model Fuels Franchise Success

Filta’s Recurring Revenue Model Drives Franchisee Success

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Filta’s recurring services help franchisees generate predictable income, scale with customer demand and build long-term, sustainable business growth.

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Orlando, Fla. –&nbsp;<a href="https://gofilta.com/franchise/">Filta Environmental Kitchen Solutions</a> was named to&nbsp;<a href="https://www.entrepreneur.com/franchise500?type=multisearch&amp;data1=randomize:false,rankId:f500&amp;sort=f500&amp;sortMethod=global&amp;globalLimit=25">Entrepreneur’s 2026 Franchise 500®</a>, earning the&nbsp;<a href="https://www.entrepreneur.com/franchises/directory/filta-environmental-kitchen-solutions/311223">No. 143 overall ranking</a>. The brand also ranked No. 1 in the&nbsp;<a href="https://www.entrepreneur.com/franchises/directory/commercial-kitchen-maintenance?type=multisearch&amp;data1=randomize:false,category:commercial-kitchen-maintenance&amp;sort=f500&amp;sortMethod=global&amp;globalLimit=25">Commercial Kitchen Maintenance</a> category.Published annually by Entrepreneur Magazine, the Franchise 500® is the world’s first and most comprehensive franchise ranking. Now in its 47th year, the ranking is considered a critical benchmarking tool for both franchisors and prospective franchisees. Filta’s placement reflects strong performance across unit growth, financial strength and stability, franchisee support, operational systems, and brand power."For 47 years, the Franchise 500 has been the gold standard for identifying franchise excellence. This year's ranking proves that the best brands don't just survive changing markets; they thrive in them," says&nbsp;<a href="https://www.linkedin.com/in/jasonfeifer">Jason Feifer</a>, Entrepreneur magazine's editor in chief<a href="https://www.linkedin.com/in/jasonfeifer">.</a> “These 500 companies represent some of the most reliable pathways to business ownership in America, each one vetted through our rigorous analysis of what actually drives franchisee success.”Filta’s ranking reflects a business model built around essential commercial kitchen services, environmental practices and recurring service relationships.“This recognition reflects the consistency of our model and the dedication of our franchisees across the system,” said&nbsp;<a href="https://www.linkedin.com/in/tomdunn">Tom Dunn</a>, CEO of Filta Environmental Kitchen Solutions. “Being ranked among the top franchises overall — and first in our category — validates our long-term focus on sustainability, operational excellence and building a business that delivers real value to both operators and the environment.”To view Filta’s full ranking profile, visit www.entrepreneur.com/franchise500. The complete results are also available in the January/February 2026 issue of Entrepreneur.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 www.gofilta.com for more information and www.filtafranchise.com for franchise development opportunities.

image of Filta enviromental kitchen solutions ENTREPRENEUR MAGAZINE’S FRANCHISE 500® RANKING

FILTA NAMED AMONG THE TOP FRANCHISES IN ENTREPRENEUR MAGAZINE’S FRANCHISE 500® RANKING

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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>.

From Grease to Green: How Filta's Recurring Revenue Model Fuels Franchise Success

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