Bart O’Connor dedicates his workdays to simplifying the lives of fry cooks across Lancaster, Berks, and Chester counties.
Wearing protective Kevlar gear, O’Connor extracts hot, charred fryer oil from commercial kitchens, filters the oil, recycles waste, and thoroughly cleans the kitchen spaces.
Operating as a franchise owner of Filta Environmental Kitchen Solutions, O’Connor not only prolongs the lifespan of fryer oil but also repurposes waste oil while maintaining pristine kitchen environments.
His services spare kitchen staff from the arduous and sometimes hazardous task of replacing scalding 370-degree fryer oil themselves.
“In today’s climate of understaffing, this is a morale booster,” O’Connor expressed. “I’ve received embraces from numerous kitchen staff members who appreciate our efforts. We are here to assist. Kitchen staff may lack the necessary equipment, leading to potential burns and spills.”
O’Connor’s clientele includes prominent commercial kitchens such as the Manheim Auto Auction, Clipper Magazine Stadium, Cabrini University, and Penn State Health St. Joseph Medical Center.
Emphasis on Expansion
Despite overseeing a team that has recently doubled in size, O’Connor is relatively new to the Filta franchise.
Filta positions itself as a frontrunner in proactive fryer management and kitchen sustainability, serving over 8,500 kitchens across 13 countries.
O’Connor acquired the Lancaster Filta franchise in July from the previous owner, Frank Witman.
Since finalizing the acquisition, O’Connor has successfully grown his customer base from 18 clients and 52 fryers to 33 customers and 110 fryers.
Moreover, he has expanded the franchise’s reach into Berks and Chester counties, securing contracts with institutions like Albright College and West Chester University.
“The Filta brand was relatively unknown in this area,” O’Connor noted. “My primary objective has been to raise awareness about Filta. Just last Tuesday, we onboarded Kutztown University; we now service 14 fryers weekly at Kutztown.”
O’Connor credits Filta’s national partnerships with food service providers like Aramark for facilitating client acquisition, in addition to his proactive marketing strategies such as cold calling.
He revealed that 80 to 90% of new clients are a result of cold calling, direct mail campaigns, and referrals.
“In the restaurant industry, there is significant job turnover,” he explained. “We focus on nurturing relationships so that even if they move to an area not covered by Filta, they consider our services.”
O’Connor’s prior experience as a Comcast Business franchisee has proven beneficial in his current role at Filta.
“Fresh out of school, I engaged in door-to-door sales outside Detroit, competing against the region’s first telecommunications overbuilder,” O’Connor shared. “Whether you were a Comcast customer or not, I would pitch new contracts. These skills are transferable.”
Filta representatives highlighted O’Connor’s expertise in planning, organization, scheduling, routing, and sales as key factors in his selection as a franchise owner.
“From our initial interaction with Bart, we recognized his sales acumen and business savvy,” remarked Rob Totten, Filta’s vice president of franchise development. “As an established brand, we are selective with our franchise candidates, and Bart not only met but exceeded all our criteria.”
Filta’s Operations
In his capacity at Filta, O’Connor and his team conduct cleaning visits for clients one to three times a week.
The primary service, FiltaFry, involves assessing the cleanliness of oil, draining used oil into a microfiltration system for purification, and cleaning the fryer of carbon deposits and impurities.
“The oil filtration process typically takes 10 to 15 minutes,” O’Connor detailed.
Simultaneously, O’Connor meticulously cleans the fryer to ensure optimal performance.
Once the oil reaches a point where further cleaning is ineffective, Filta removes the used oil for recycling into biodiesel fuel.
“We typically filter the oil once a week and collect it for recycling during our second visit,” O’Connor outlined.
Filta asserts that its filtration method extends oil lifespan by approximately 50%, and its FiltaBio service guarantees the recycling of waste oil, promoting environmental sustainability in fryer management.
“By prolonging the oil’s utility, we are helping clients save costs,” O’Connor emphasized.
Another distinguishing feature of Filta’s service is its focus on proactive fryer management.
“We are unique in our proactive approach to fryer maintenance, ensuring thorough cleaning and upkeep,” O’Connor highlighted. “Our attention to detail sets us apart, supported by our specialized equipment.”
Looking ahead, O’Connor aims to optimize routes with new clients and additional team members.
“My current focus is on maximizing growth across the three counties,” O’Connor shared. “I am also exploring expansion opportunities into Montgomery County.”
His team comprises his son Jack O’Connor, family friend Jimmy Slavin, and two new recruits who recently joined.
“I am keen on expanding our service routes,” O’Connor affirmed. “A single technician can service only 10 to 15 fryers daily. With new technicians and a newly acquired van, I now have three vehicles, poised for further expansion.”