You may have been thinking about having a Filtafry technician come to handle all of your vegetable waste oil disposal needs, but did you know, there are many other benefits? There are many reasons companies such as Chick Fil A, Emory, and Marriott already use the services of Filtafry. Besides being able to have the waste oil disposed of, and one less thing for you, the busy food service owner having to deal with- there’s safety and profit to think about. So, you may be wondering right now, exactly how would checking out a single demo by your local Filtafry technician benefit all of these areas of your daily business life?

Safety First

Almost anyone who runs a restaurant or some sort of food service establishment can tell you, there are many areas where safety is a big concern. Perhaps the most predominant, is the fryer. In addition to burns, slips from improperly cleaned fryers cause many accidents each and every year that could have been avoided. As you watch your Filtafry technician demonstrate the services that they can provide, you’ll be able to take note of how efficiently and easily the technician is able to take what used to be a several hour job for employees, and turn it into something faster and cleaner. In about an hour, you’ll see your fryer go from dark and scattered with food debris to clean and ready to serve your needs- and all of this is done in such a way that nothing is spilled near the fryer itself. Most restaurants experience about a 25 percent savings from reporting low to average injuries each year on their insurance alone, so, that in and of itself is definitely worth thinking about.

Taste and Cost

As you’ve read the above, you were no doubt thinking about your insurance costs, and your expenses insofar as treating burns, slips and falls. It is obvious that hiring someone outside of your existing staff to service your fryers can impact that, by preventing injuries both during the cleaning, but also stemming from poorly executed cleaning efforts. A clean fryer, with no spills to clean up or cause slips is definitely a plus in that area. Also, though, consider the time it takes your employees to clean the fryer itself versus the quick turn around time for the technician- that’s very intelligent delegation of responsibilities.
In addition to this, you will find that the micro filtration system used in a Filtafry technician’s regular routine increases not only the life of the oil, but improves the flavor, as well. Nobody wants their french fries to taste like battered fish or onion rings.

So all in all, what can a Filtafry demo do for you? Quite alot, actually. Being able to see for yourself, first hand the benefits of regular service, not only in disposal but maintaining your fryers is always the very best way to find out if perhaps Filtafry service is right for you and your food service business.

Perhaps you have already decided that you’d like to have a Filtafry technician service your food service establishment, or maybe you’re just considering it. Whatever situation you are in, you will find that there are a few things that usually happen during a technician’s visit that are consistent. First and formost, understanding that a Filtafry technician is working hard to make sure that your fryers are kept as clean as possible, and then, when the life of the oil has been expended, ensuring that your waste oil is disposed of properly. Here is what will happen during your service visits from Filtafry.

First, the technician will arrive, and then, right to work. The Filtafry technician will then check the temperature of your fryers, making sure that if it is needed the temperature is reset and then, he or she will inform you of the changes made there. Then, using the Filtafry micro filtration system, your technician will then begin to clean your fryers- first removing the oils. This is vital to not only the life of your vegetable oil, but your fryer as well as oil and fat can rapidly deteriorate when enough carbons and suspended particles build up. The micro filtration reduces the onset of this deterioration, resulting in not only longer oil life, but better tasting food, as well.

The fryer will then be cleaned, while the oil is removed. Being able to remove food particles and debris is important- well maintained fryers are critical to the lifespan of the equipment itself and more often than not employees are either not well trained enough to clean them properly, or they simply don’t. Running a food service staff, you have no doubt heard complaints of the employees who usually have to clean the fryers- those sorts of attitudes about it don’t usually make for the cleaning to be done as thoroughly as it needs to be.

Once this is done, the oil, already filtered and much cleaner, clearer and free of debris and other food particles is returned to your waiting, clean fryer. If you’ve had the demonstration, you have already seen what a remarkable difference there is between micro filtered oil and the product before this was done. But also, this makes the oil last longer, taste better and that also saves you money. Once all of this has been done, the Filtafry technician will then leave notes for either you or your staff to review about the process, and about anything else they feel that you should be aware of involving the fryer.

The entire process really only takes a very short time relatively, compared to the amount of time it would take employees to do, and in the end results in a much cleaner, safer work environment and fryer for your business. From start to finish, you will see how convenient and efficient a Filtafry technician is when it comes to servicing your needs, and very confident about your choice to choose the Filtafry option for your food service business.

In a perfect and ideal world, when you hired a new employee for your business you would hand them an employee handbook, perhaps show them an instructional video or two and that would be that.  Your employee would then perform at or above expectations, never making a mistake or faltering on the path to excellent.  However, if you have spent even a short time running a business you are painfully aware that that is not even close to the reality of the situation.  Training is not, and cannot be a one-time occurrence.  Training may be a noun in the dictionary, but in the workplace it is a verb – ongoing and under constant revision.

Franchise Standards

If you own a franchise, then undoubtedly your franchisor has provided you with some standard employee training literature and instructional material.  This material is aimed at ensuring that your staff is equipped with the knowledge to perform at the franchisor’s minimum standards of quality and service.  This provides you with a basic foundation for training.  However, should you choose to accept this minimal training as sufficient for your employees, expect them to give you minimal performance.

Above and Beyond

It is up to you, as the owner, to establish your own standards, above and beyond those set by the franchisor.  If you don’t have a clear idea of what you want from  your staff, then you have no reasonable expectation of them anticipating and meeting your ill-defined and communicated standards.  The best way to develop and flesh out these standards is to hold regular meetings with your management staff.  This will allow you to not only ensure that they are upholding existing principles, but will allow you to keep current on new developments in your business that may require you to adjust your procedures.

Get your staff involved in the act of continuous training as well.  Identify and reward your strongest employees.  Encourage them to take an active role in the training of new employees and make them examples for the rest of the staff.  Giving them more active roles in the business will not only reinforce their good behavior, but will bolster morale within the ranks and give other employees a mark to actively shoot for.

Be Flexible

Don’t ever stop looking for ways to improve upon existing procedure.  The minute you think that you have it all figured out and have struck upon the best way to run your business is the minute that you begin to fail.  Your business is a growing, changing entity (or at least it should be), and your approach needs to grow and change along with it.

Strive to identify what works best and what old practices may not be applicable any longer.  Then incorporate this knowledge into your ongoing training with your employees.  Keep in constant communication with your managers and with your staff.  Never settle for “well enough” and pass that value on to your employees.  No matter how well things are running, they can always be better, and it is up to you to keep your employees up to date and moving forward through active and ongoing training throughout the life of your business.

If you are considering starting your own business, you have undoubtedly considered the prospect of franchise ownership.  There are many undeniable benefits to hitching your wagon to a proven winner, but there are no guarantees and everything comes at a cost.  So how do you decide if franchise ownership is right for you, and what are the realities of franchising?

Financial Considerations

Starting a business is never cheap.  The costs of equipment, labor, advertising, building and property all add up very quickly.  It can be overwhelming for even the most savvy businessman with the most solid business plan.  When you take on a franchise you also take on additional costs that can be a real drain on your budding business’s earnings.

Franchisor’s provide a solid service, providing you with a proven business strategy and a network of support, but they do so at an associated cost.  You will be expected to cough up a franchise fee as part of buying into the franchising organization.  Beyond this additional initial cost, there are long term financial commitments to your franchisor, as well.  A percentage of your monthly earnings over the life of your business will have to be paid back into the franchising organization.  Royalties for use of the franchisors trademark, and ongoing fees (such as those for marketing) can be a significant drain on your returns, especial in the tumultuous initial period of developing your new business.

Lack of Autonomy

When you buy a franchise, you surrender a significant degree of control over your business.  As a franchisee you do not have the final word in how your business is run, but rather are constrained by your obligations to the franchisor.  You are playing their game and must abide by their rules.  While it is true that franchisors want their franchisees to succeed, and thus gear their guidelines toward the overall success of the business, the lack of autonomy provided by franchising can prove frustrating and at times detrimental.  If one of the appeals of business ownership is the ability to do things your way and in your own time, then franchise ownership is probably not for you.  As a franchisee, you will always be ultimately accountable to an authority greater than yourself.

Inflexibility

Franchise ownership also offers a very limited degree of flexibility in the day-to-day operations of your business.  When you contract with a franchisor, you agree to run your business according to their game plan.  There is often little or no room for variation as to the procedures regarding products and services.  The franchisor is motivated to provide a uniform front across the entire range of their franchising territory and expect you to follow their specific guidelines to ensure brand uniformity.

To further this uniformity, franchisors often require franchisees to obtain supplies for pre-approved sources.  This means that you may end up having to pass up the most cost effective or convenient supplier to go with one approved by the franchisor.  Such loss of flexibility can be an added financial burden on your business.

With all of the obvious and alluring benefits of franchise ownership, it is imperative to keep a realistic view of franchising when deciding what type of business would most suite your individual needs.  It is important to know exactly what you are giving up for the franchising security net.  Whether as a franchise or as an independent business, there are never any guarantees of success, but the constraints of franchise ownership are certain.

Even for the experienced professional, running a restaurant can be a harrowing experience.  Nearly one half of all new restaurants fold within their first 3 years.  However, there are some practical tips and good practices that can help you ensure the success and longevity of your new business

Managing Costs

Not only at the onset of your business, where finances may already be tight due to the burden of start-up costs, but throughout the life of the business, it is crucial to keep an eye on the bottom line.  Keeping strict records of costs and losses will help you to assess where there is waste in your business.  It is important to streamline operations as quickly as possible in the new business.  As a franchisee, you may have constraints on suppliers and procedures, but it is up to you to control loss, not only in the form of wasted product, but also wasted time.

Quality and Service

Delivering the level of quality and service that your brand expects is not only an important aspect of a franchisee’s obligation to their brand, but it is vital in establishing a restaurant in a community.  You cannot simply rely on a trademark to sell your product and bring customers through the front door.  All it takes is one bad experience to lose a customer for life.  Providing consistent quality and service is how you build a local customer base and ensure the longevity of your franchise.

Employee Morale

Never forget that your employees are the backbone supporting your business.  The attitude that they bring to the floor is the image that you promote to the public.  You cannot expect negative employees to provide the customer with a positive experience.
Select your employees for their quality of character and strive to keep a positive and well-balanced work environment.    Often a pat on the back will take you further than a harsh word of correction.  Above all, strive maintain a positive attitude yourself, and convey that in your relationship with your employees.

When discipline is necessary, make sure you carry it out professionally and consistently.  Make sure you have a clearly defined set of guidelines for employee conduct and that these guidelines are clearly understood.  Rewarding positive action can often alleviate the need to correct negative action.  When employees are motivated to perform well, you can expect your business to run more smoothly and efficiently.

Marketing

Don’t rely on your franchisor to handle all of your marketing.  Those national ad campaigns are certainly a boon to your business and you have a great advantage at the onset by having a readily recognizable brand name.  However, it is up to you to promote your restaurant in your community.  Don’t be afraid to think outside the box (though don’t exceed the bounds of your franchise contract).  Getting your community excited about your business is absolutely fundamental to your continued success.
Do not fall into the trap of assuming that a once successful marketing campaign will always be effective, either.  What works now, may not work in the future.  Keep up with current trends, and tailor your promotions to the constantly changing tide of public opinion.

Have additional franchising questions? Get more franchise information with a real business example at Filta Fry . Additionally, you can get more information about an emerging franchise by going to filtafry.

In all aspects of life, first impressions are crucial in generating a positive reception.  The overall impression of a first encounter has far reaching implications, and creates a perception that is not easily overcome.  This simple and unavoidable fact is as true for your business as it is for your personal interactions.

As a restaurant owner, your first line of contact with your customers is through your employees.  It is this interaction that will formulate how the customer perceives your establishment.  A positive initial experience can mean the difference between a one-time visit to your restaurant or a life-long customer that not only provides you with their own repeat business, but campaigns for you with positive reviews to friends and family members.

First Contact

Congeniality is contagious.  Your employees’ demeanor speaks volumes about your establishment to your customers before any verbal exchange ever takes place.  A happy, cheerful employee not only sets the customer’s mind at ease about the excellence of service he or she will likely receive, but about the quality of product as well.  When your employees appear alert and confident in their work, the assumption is that they will give a superior degree of attention to detail to the product they are preparing and providing to the customer.

When a customer is greeted with a smile and a warm welcome to the establishment, they feel confident that they are about to have an enjoyable dining experience.  Conversely, when greeted with a dour expression from an employee who obviously would rather be doing anything other than his/her job, the customer is put on guard and is much more likely to translate that perception of poor service into an expectation of low quality.  Therefore, the initial contact between your employees and customer is the lynchpin in providing an excellent experience that will have your customers return to your establishment and raving about you to their peers.

Overall Atmosphere

As critical as that first interaction between employee and customer is, it will matter little if it is not part of a cohesive whole presented by your establishment.  This unity of experience is established through two aspects.  The ambient atmosphere of your restaurant and the general mood of your staff.

You should strive to create an appealing and positive environment in your restaurant through effective lighting and visual pleasing decorations.   Lighting should be subtle, not harsh.  Adequate for easy viewing, but not distracting.  Visual schemes should be muted, but not bland or sterile.
Employees should be encouraged to not only be courteous and polite, but to get enthusiastic about their job.  An air of lighthearted fun and excitement behind the scenes translates into an overall sense of wellbeing and enjoyment for the customer.  Therefore, it is important that your management staff be capable of positively motivating the staff through encouragement and positive reinforcement techniques.

One Shot

You only get one chance to make a first impression, and if you fail to make a positive one, you may not have a chance to make a second one.  It is crucial to the success of your business that you provide your customers with a comfortable and pleasant dining experience from the moment they walk in your door through to the moment they pull out of your parking lot.  A happy and satisfied customer is a repeat customer.

You rely on advertising and promotion to bring customers through your door, but quality and excellent service is what brings them back again and again.  Providing a superior dining experience can mean the difference between a one-time or occasional customer and a steady patron of your establishment.  There are simple and cost effective means of ensuring that your restaurant makes a positive impression on your customers and keeps them coming back for more.

Food Quality

As a franchise owner, you are expected by your franchisor to uphold certain levels of quality and cleanliness.  However, any restaurant frequenter can tell you that all franchises are not created equally.  It is up to you, the owner, to make sure that your staff goes above and beyond the call of duty to provide a top-rate product every time.  Challenge your staff to excel at cleanliness and following proper procedure.  Make sure that first-in, first-out rotation is followed, that all food products are properly labeled, that expired food is discarded and that all possible cross-contamination with bacteria and allergens is avoided.  Emphasize the importance of employees maintaining personal and workspace sanitation standards.

Exceptional Service

The quality of service at your establishment can mean the difference between a happy customer and a disgruntled one.  Make sure that your employees know how to great and cater to your customer’s wishes.  Encourage respectful speech and cheerfulness.  A positive employee creates a positive customer experience.  Employees should be knowledgeable about the menu and services provided by the restaurant to facilitate quick and professional service.

Speed and precision are crucial to creating a positive experience for the customer.  Challenge your employees to get orders right the first time and to meet or exceed the standards you have set for speed of service.  Above all, maintain a respectful and courteous air to all transactions.
Providing an Enjoyable Atmosphere

The setting the you provide for your customer’s dining experience can make a marked difference in how they perceive your establishment.  Your restaurant should provide and atmosphere that is specifically tailored to appeal to your target demographic.  Know your customers and  be flexible.  Attempt to provide an environment that will be pleasurable for the widest range of customers possible.

Use lighting schemes that are soothing on the eye.  Bright fluorescent lighting is great for hospitals, but doesn’t really provide a calm and soothing dinner setting.  Lighting should complement the overall theme of your establishment, as should music (should you choose to provide it).  Any music should be audible, but not distracting – adding to the ambience of the restaurant rather than being a focal point.

Make sure that your restaurant provides a comfortable and clean environment.  You wouldn’t want to eat in a loud, stuffy, ill-lit and grimy establishment and neither do your customers.  However, with a little bit of effort  you can turn a run-of-the-mill fast food franchise into a superior dining establishment that has your customers coming back time and again for the consistently good food, excellent and courteous service, and highly enjoyable atmosphere.

The allure of franchise ownership is undeniable, and rightfully so.  For the investor looking to start up a new business, franchising offers some incredible benefits over independent business ownership.  However, all franchisors are not equal.  How does one ensure that he/she picks the right franchise for his/her individual business needs and goals?

What Are the Benefits?

Buying a franchise offers some distinctive advantages when compared to independent business.  These benefits give the franchise a much better chance of getting off on the right foot.  The support offered to franchise owners can help the business succeed in a stiffly competitive market or a troubled economy.

Franchisors want their franchises to succeed.  What is good for the individual franchises is good for the trademark company.  As such, any franchisor with an eye on the future offers some key tools to help their franchisees along.

Franchisors will often offer support from the very onset their relationship with the franchisee, helping in selecting location and offering training to help enable the franchisee to effectively run his/her business.  Many franchisors also offer basic training tools to assist the franchise owner in building a skilled and knowledgeable staff.

Almost all franchisors also offer marketing support.  This often comes in the forms of broad-sweeping advertising campaigns aimed at targeted demographic groups across the entirety of the franchisor’s territory.  Franchisors may also offer local marketing support and assist the franchise owner in the development of local promotional campaigns.

How to Pick a Winner

Not all franchisors offer the same level of support in all areas.  When first researching a company to determine its suitability to your needs as a franchise owner it is important to evaluate just what degree of support the franchisor offers.  It is then possible to weigh that against your own desires for autonomy and control of your business so that you can make an informed decision based on your own best interests.

You best source of information in making your decision is the Franchise Disclosure Document that the franchisor is legally obligated to provide to you.  This document will spell out exactly how much support you can expect to receive.  It will also tell you up front what will be required of you as a franchisee.  The FDD will also shed light into any ongoing issues within the franchise that you might need to be aware of in making your decision.

Don’t rely solely on the information presented in the FDD when making your decision.  It is wise to get the perspective of other franchise owners.  Having first-hand accounts from established franchise owners may present you with benefits and problems that are not specifically touched upon in the legal document.

Forewarned is Forearmed

Above all, when undertaking the franchise selection process it is crucial to put in the effort to dig deep and research.  A bit of legwork now can save you a lot of headache later.  Once you’ve signed a contract, you are committed.  The more knowledge you have going in, the better your chances of making a smart decision and signing on with a financial winner.

There are two big issues that really plague business owners these days: the impact of their business on the environment and being able to survive some uncertain and often scary economic times. More and more find that the two really come together in a great way, though- it is very true that going green and going for more sustainable ways of doing things has not only a great impact on the environment, but on their budgets as well.

One franchise that has been a leader in a greener way of doing things is the Filta Group. From inception, the franchise has been known for being more environmentally friendly- well before the trend was to do things in this way. CEO Victor Clewes found that in adopting a more environmentally friendly way of doing things, money was saved, and when asked about this replied, “Smart business people are turning on to the idea that “going green” is not an exclusive domain for tree huggers!” But what makes the Filta Group so special and innovative when it comes to the way they have done things, and how can that benefit your business?

Offering two ways of lowering your bottom line while still bringing about a greener routine to your business, the Filta franchise has seen a great deal of growth in recent years. Beginning with Filtafry, the franchise shows an innovative and intelligent step forward. Clewes said, “Filtering and re-using cooking oil reduces oil purchases. Reduced oil purchases result in cost and waste savings. Then, when the oil can no longer be used for cooking, it becomes bio-fuel. Nothing is wasted. It’s used in the food we eat, then in the cars we drive. It becomes a net positive for the environment as well as a restaurant’s bottom line.” And in looking at the budget, it’s clear that’s true. Both fuel and food costs are growing every year, and it is vital that businesses take a hard look at how they think about their fryers.
Also a more recent development has been the FiltaCool system- a compact system that greatly reduces humidity in commercial refrigeration systems. This offering brings a better way of cooling in reducing the amount of spoilage and energy use by helping maintain a good balance of humidity in the systems where it is implemented.

Being able to have a Filtafry technician come to your place of business and filter your oil on a weekly or biweekly basis is certainly a great investment into greening up for the gold. Partnering yourself with a well known leader in providing a better alternative to the way that most think about not only their fryers, vegetable oil and waste oil management, but also the way they run their cooling storage, you will be able to see what many already have. Filtafry turns green into gold every step of the way and can better your business on all levels from fryer to table.

Since 1996 Filta has been internationally distinguished in the food service industry as a leader in waste oil and fryer maintenance. In 2008 the Filta Group expanded its offerings with its new line of FiltaCool products and services.  This exciting new contribution from Filta is aimed at bringing to your restaurant’s cold storage units all of the excellent service and savings that FiltaFry has brought to your fryers in the past.  FiltaCool can keep your coolers running better and more efficiently, extend the life of your perishable foodstuffs and help you reduce your food and energy costs.

FiltaCool’s sophisticated cooler filters are designed exclusively to meet the needs of commercial refrigeration and walk-in cooler units.  These low profile, eco-friendly units control humidity while filtering out detrimental gases that can speed up the breakdown of perishable goods.
FiltaCool filters also diminish unpleasant odors that can negatively affect food quality and that produce a disagreeable work environment for your personnel.

Reduction in Food Cost

Each year, restaurants and other commercial kitchens spend an average of 30 percent of their revenue on food costs.  FiltaCool offers a way to see big savings in your food costs.  FiltaCool filters help to control food costs by extending the shelf life of food.  Your supplies will stay fresher and great tasting for longer, significantly dropping the amount of waste generated by your kitchen.

Use Less Energy

The savings potential of using FiltaCool filters doesn’t stop there.  Independent tests demonstrate that FiltaCool lowers cooler temperatures by 2-5 degrees.  This leads to reduce compressor run-times and can diminish your overall kWh usage.  FiltaCool filters have been verified to reduce the energy use of coolers by as much as 10 percent.  Your business will be saving money while being able to proudly boast of your “greener”, more efficient operations.

Minimize Wear on Equipment

This diminution in energy use can lead to even greater savings as well.  Because your equipment will not have to exert itself as hard to keep temperatures and humidity constant within the most favorable ranges of coolness and moisture level, the longevity of your cold storage units is increased by as much as 33 to 44 percent.  FiltaCool users also report reduced spending on costly repairs and maintenance.  Filta can help you realize the full potential of your cooling systems and see them running longer.

FiltaCool gives you business a wide-ranging means of reducing the expense of maintaining your refrigeration units and minimize loss due to wastage in your business.  From the minute FiltaCool filters are installed in your units you will begin to start saving money.  You will see a notable difference in the quality of your cold-stored food items, as well as a marked reduction in unsavory odors in you walk-in coolers.  Your products will last longer, resulting in less waste and bigger profits.  Your equipment will run better and last longer.  With all these great benefits it is easy to see how using FiltaCool filters in your cold storage units will more than pay for itself.