In the face of rising oil prices and global concern over the availability of fossil fuels, the biodiesel trend is steadily gaining favor amongst the automotive community. Forward thinking companies that realize this emerging trend and seek to take advantage of the rising value of bio-fuels put themselves at a greater advantage in the developing marketplace. "The global markets for biodiesel are entering a period of rapid transitional growth, creating both uncertainty and opportunity. The first generation biodiesel markets in Europe and the US have reached impressive biodiesel production capacity levels, but remain constrained by feedstock availability. In the BRIC nations of Brazil, India and China, key government initiatives are spawning hundreds of new opportunities for feedstock development, biodiesel production, and export," assesses Will Thurmond, author of Biodiesel 2020 and Biofuels International columnist.
With increasing concern and a shifting focus toward sustainability, many companies are choosing to revaluate how they conduct business and the operational procedures of their franchises. This is especially true in the food service industry, where waste has always been a necessary, albeit undesirable, evil. Since its inception in 1996, Filtafry, an internationally renowned leader in environmentally conscientious kitchen solutions, has been helping the food service industry minimize waste and reduce energy usage.
"The price of cooking oil, as a commodity, has sky-rocketed in the last year and the need for efficient operations has never been greater," states The Filta Group CEO Victor Clewes. "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."
The Filta Group originated as a waste oil and fryer maintenance service based out of the UK. From its humble origins it has since grown to become a global leader in not only environmentally conscientious oil management, but has since expanded its eco-friendly efforts into cold storage with its FiltaCool line of products and service.
As more and more large corporate entities begin to embrace green business, many smaller businesses are beginning to follow suit. Restaurant owners are starting to realize that the waste oil that was once a burden is rapidly becoming a marketable commodity and that getting in now will serve them well in the future. "From 2008 through 2020, a series of transitions in the bio diesel industry will create winners and losers," says Thurmond. "Bio diesel producers that are best able to evolve and adapt to transitions in technology, markets, feed stocks and government policies are most likely to succeed over the long term."
As these trends continue, it becomes imperative for small businesses to pick up the banner of sustainability and green business. Not only is their public pressure to do so, but as new means of conservation are struck upon, it becomes more and more apparent that availing oneself of them is the economically sensible thing to do. Keeping current with emerging developments and finding ways to integrate more efficient and sustainable business practices is the only practical means of growth and development into the burgeoning biodiesel market.
For information on how to save money with filtering oil, try
Filta-Fry Filta Fry.
Thursday, October 22, 2009
Don't Get Burned - Filta Fry Technician to the rescue
Employee injury is one area of restaurant management which seems to be a constant cause of budget heartbreak. As responsible business owners know, anywhere there is a fryer, there can be accidents. Anything from burn related issues to slip and falls- both being able to enjoy a safe working environment and save on insurance related issues is a vital part of any business establishment. Headlines happen all the time about burn related issues and lawsuits- so how can a smart business owner cut the chances of seeing these sorts of things take place?
One area that causes the most concern is the fryer. Oils are heated up to 345–375 °F, so the risk is definitely there for burn injuries, but also, think about the slip and fall risk. Improperly cleaning and maintaining a fryer can cause a greasy area around the unit itself, posing yet another potential risk.
Going even further to one less obvious but just as potentially risky area- oil deterioration and food particle build up. Often an excess of deterioration and build up can lead to not only rancid tasting food, but even toxic compound build up.
More and more restaurants and food service professionals are finding that it is simply no longer cost effective to have regular staff maintain their fryers- and more than that, keeping the staff safe and happy is tantamount to a smoothly running business. Being able to not only increase the safety but also cut on insurance and injury related losses is a vital part of running a food service the very best way possible. One more issue comes in at the end of the oil life cycle- toting that large tub of used oil out to the back of the business has caused more than one back injury, that's for sure. But how do you solve all of these problems in one easy way?
Enter the Filtafry technician. By offering weekly and sometimes biweekly micro filtering of the oil, as well as machine maintenance, the risks are significantly lowered for all areas of fryer related injury. Rather then endanger sometimes inadequately trained staff, a Filtafry technician is fully trained in all of the appropriate ways of not only safeguarding themselves, but also in filtering and cleaning the fryer, and ultimately disposing of the oil itself once it has reached the end of its use.
Apart from the obvious cost benefit to you here in preventing many accidents, there are also added benefits. In properly cleaning and maintaining your fryer- you will find that it lasts much longer, and does not suffer as many breakdowns. Going even further into the savings and benefits, having a Filtafry technician come out usually requires much less down time for your machine, what used to take a few hours, now only takes one. That and being able to see a longer lifespan in your oil? The savings certainly add up and add to the safety appeal of this valuable service.
For more information on the company go to Filta-Fry Opportunity Filta Fry
One area that causes the most concern is the fryer. Oils are heated up to 345–375 °F, so the risk is definitely there for burn injuries, but also, think about the slip and fall risk. Improperly cleaning and maintaining a fryer can cause a greasy area around the unit itself, posing yet another potential risk.
Going even further to one less obvious but just as potentially risky area- oil deterioration and food particle build up. Often an excess of deterioration and build up can lead to not only rancid tasting food, but even toxic compound build up.
More and more restaurants and food service professionals are finding that it is simply no longer cost effective to have regular staff maintain their fryers- and more than that, keeping the staff safe and happy is tantamount to a smoothly running business. Being able to not only increase the safety but also cut on insurance and injury related losses is a vital part of running a food service the very best way possible. One more issue comes in at the end of the oil life cycle- toting that large tub of used oil out to the back of the business has caused more than one back injury, that's for sure. But how do you solve all of these problems in one easy way?
Enter the Filtafry technician. By offering weekly and sometimes biweekly micro filtering of the oil, as well as machine maintenance, the risks are significantly lowered for all areas of fryer related injury. Rather then endanger sometimes inadequately trained staff, a Filtafry technician is fully trained in all of the appropriate ways of not only safeguarding themselves, but also in filtering and cleaning the fryer, and ultimately disposing of the oil itself once it has reached the end of its use.
Apart from the obvious cost benefit to you here in preventing many accidents, there are also added benefits. In properly cleaning and maintaining your fryer- you will find that it lasts much longer, and does not suffer as many breakdowns. Going even further into the savings and benefits, having a Filtafry technician come out usually requires much less down time for your machine, what used to take a few hours, now only takes one. That and being able to see a longer lifespan in your oil? The savings certainly add up and add to the safety appeal of this valuable service.
For more information on the company go to Filta-Fry Opportunity Filta Fry
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