FILTAFRY
ANNOUNCES EXPANSION PLANS FOR 2008 AND BEYOND
Fryer
Management Service for Restaurants and Commercial Kitchens
Expanding Across the U.S.
(Orlando,
FL)--- FiltaFry, a mobile franchise specializing in the filtration
and cleaning of deep fryers in restaurant and commercial kitchens,
recently announced plans to add at least 50 territory operators
a year over the next three years across the U.S. The growth
of the company can be attributed to the success of more than
140 FiltaFry owners across the country and a growing list of
customers that includes fast food giants such as Burger King,
Denny’s and IHOP.
FiltaFry
is a franchise concept that specializes in cleaning deep
fryers and recycling the cooking oil they use through a mobile,
onsite fryer management program that includes micro-filtration
of cooking oil, thermostat calibration, vacuum-based cleaning
of fryers and operations guidance.
Since
it began franchising in the United States in 2002, FiltaFry’s
popularity has been red-hot. With thousands of customers
nationwide including well-known hotel and restaurant brands,
bars, airports, hospitals, schools, sports stadiums and casinos,
FiltaFry has a long-term goal of having 1,000 franchisees
operating nationwide.
What’s
even more intriguing about FiltaFry’s potential is
that it is the only service provider and franchisor of its
kind in the United States. FiltaFry already operates in the
United Kingdom, Australia, Portugal, Spain, Ireland, Canada
and several other countries.
“The
market for our service in the United States is enormous.
It is a service without competition that is very much in
demand,” said Jason Sayers, founder and CEO of FiltaFry. “When
FiltaFry franchisees present their service to potential customers
they don’t have to worry about a competitor coming
in and taking that business away. It’s a unique business
and that’s what attracts people.”
FiltaFry
provides a quick, safe, clean and cost-effective program
to maintain deep fryers without interrupting day-to-day operations.
Cleaning and maintenance of commercial fryers can be a dangerous
task for foodservice employees who are not properly trained,
often resulting in serious burns, falls and other injuries.
In fact, fires that begin in deep fryers rank first in dollar
loss among cooking equipment fires. The annual total dollar
loss attributed to eating and drinking establishment fires
between 1994 and 1998 was $163.2 million; 11.4 million was
from deep fat fryers.
FiltaFry’s
micro-filtration and vacuum cleaning removes small contamination
particles that cause oil breakdown, resulting in cleaner
and longer-lasting oil, hygienically-clean fryers and improved
food quality. The average service call takes about one hour
and costs approximately $48 per visit. Most customers are
serviced one or two times each week, ensuring a recurring
revenue stream for franchisees.
“People
think we just take a machine in, filter the oil and clean
the fryer. Yes, we do, but that’s only a small part
of what FiltaFry is all about,” said Sayers.
Instead,
FiltaFry manages and improves fryer operations from top to
bottom. Fifty percent of the savings customers achieve are
gained simply through improved fryer practices and not filtering
alone. Operations guidance covers such matters as when to
optimally dispose of degraded oil in order to extend its
cooking life, when to turn fryers on so that oil isn’t
wasted, and the proper cooking temperatures for foods. Regular
calibration of fryer thermostats ensures that food is cooked
properly.
After
a period of four to six weeks, FiltaFry reviews the progress
it has achieved with kitchen managers after suggested practices
have been implemented and also produces detailed reports
that cover such details as costs and frying operations analysis
“If
oil is burning away in their fryers, it is costing them money
and there are simple pointers we can give regarding food
preparation. When someone is cutting open a bag of fries
and a bit of plastic falls into the oil it can have a catastrophic
effect,” Sayers said.
“Others tried to replicate our service in the United Kingdom
and got it wrong. The fryer management aspect of our service
is what makes our service so valuable.”
A
major factor for FiltaFry’s success is that 50 percent
of revenues are generated from non-restaurant customers that
serve food such as office buildings, schools, hospitals,
casinos, sports stadiums, factories, banks, call centers,
bowling alleys, zoos and more. Most customers come from recommendations
from satisfied customers and no-cost demonstrations by FiltaFry
franchisees. In addition, a FiltaFry Business Development
Manager (BDM) spends a minimum of two weeks with franchisees
to establish a solid base of regular customers within their
territory as soon as their business opens.
“There
are countless potential customers that people don’t
even think about,” Sayers said. “By
having a mixture of restaurant and non-restaurant business,
our franchisees can develop a steady schedule throughout
the course of the day because of the different needs of each
customer.
In
order to aid the expansion that is needed to meet the demands
of some of its national accounts, FiltaFry is now offering
attractive turn-key finance packages across the country to
enable franchise owners to start with only a small deposit
down. For more information visit www.filtafry.com.
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