This past summer, we shared how some of our Franchise Owners across the country help out in their community, living out the Filta motto of “Do the Right Thing.” Today, we want to keep the good vibes rolling and tell you about Gene Monteith, another owner who recently channeled his super power of community give […]
Amusement Parks Coast to Coast Go Green with Filta
When Filta launched its Franchise system in the U.S. in 2002, large commercial kitchens inside stadiums, universities, restaurants, and corporate employee cafeterias were the standard client base, but just recently amusement parks have been high on Filta’s radar with several notable successes. Recently InPark Magazine published a feature profiling how Filta is saving money, time […]
Universities are Going Green with Fried Food
When you think of a university going green, you usually think recycling, conserving energy, using digital sources, or at least recycled paper in textbooks. But universities – and today’s students who are often referred to as the “sustainability generation” – are increasingly demanding deeper and deeper environmentally proactive measures and are holding decision makers accountable […]
Cooking Oil Shortages and How to Make That Precious Commodity Last Longer
First the pandemic and now a war. World events have created an unsuspecting victim: commercial kitchens that rely on cooking oil. But the good news is that there’s a way to extend the life of your precious cooking oil while also reducing its overall consumption. Saga of the Shortage In May of 2021, this time […]
Filta For the Win Earth Day and Every Day – EIRs Itemize the Savings
April 22 is Earth Day, but Filta clients work each and every day to save the planet by filtering and extending the life of cooking with FiltaFry, reducing energy consumption and food waste with FiltaCool, and turning oil into biodiesel with FiltaBio. With Filta as a partner, commercial kitchens across the country and the world […]
FiltaCon2022 – Return to Conference after Pandemic Hiatus Was “All Systems Go!”
Filta Franchise Owners attended in full force when FiltaCon2022 kicked off the first weekend of March. Nearly 100 Franchisees attended, arriving from California to Connecticut, Washington to West Virginia, and anywhere in between. Everyone was eager to get together for the first time since the pandemic and all systems were a go for a productive […]
Filta Tells Retail & Restaurant Facility Business How Commercial Kitchens Nationwide Reap Benefits from Fryer Oil Management
Tom Dunn, Filta’s CEO, recently told Retail & Restaurant Facility Business how the company can help restaurants and commercial kitchens nationwide keep cooking oil prices low and also assist with the labor shortage. In the Q&A, Dunn outlines how Filta comes into a kitchen and extends the life of cooking oil by micro-filtering it instead […]
Filta Launches 2035 Net Zero Target As Part of Its ESG Commitments
Filta Announces Environmental Social Governance Commitment Of Net Zero Operations by 2035 -Environmental Impact Report shows during 2020 Filta helped U.S. customers save 2.5 million gallons of cooking oil and recycling oil delivered CO2 reduction of 26,500 metric tons- ORLANDO, Fla., November 16, 2021 – Filta Environmental Kitchen Solutions (Filta), a provider of fryer management […]
New Successful Franchise Owner in Athens, Ga. Turns Profit After Just One Month
Scott Clark, Filta’s newest successful franchise owner, has hit the ground running. Having opened his doors for business in June 2021 in Athens, Ga. and the surrounding counties, he ended July, his first month, with a net profit. “After just one month in business, we were able to turn a profit thanks, in part, to […]
COVID-19 prompts Carlisle business to change gears, offer sanitization services
David and Laurie Hoover bought a Filta franchise when their son, Zach, was in high school. At the core of the business is their active fryer management program. They deliver, filter and recycle cooking oil for biodiesel fuel from commercial kitchens in area restaurants and Hershey Park. “Then, COVID hit. Restaurants were shut down. Office […]
