Notes Section

In today’s interview, we talk with Adam Blake from Filta. They have an amazing franchise program that is very easy to get into with almost no competition. It is a franchise that is proven and best of all you get to work from home.

For Boomers and Seniors looking to get into a safe and profitable franchise that falls in line with the more traditional way of owning and operating a business, then look no further.

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Transcript

:00
this is boomer income ideas dot-com and
0:04
your host Dan Farnsworth and thanks for
0:07
tuning in to this week’s segment of
0:08
boomer income ideas dot-com workmen
0:11
switch gears a little bit today and if
0:14
you’re the type of person who actually
0:15
likes the more meat and potatoes type of
0:17
business opportunities i think you’re
0:20
going to find this pretty interesting
0:21
today we’re going to talk with Adam
0:23
Blake who is vice president of franchise
0:25
development have felt environmental
0:27
Kitchen Solutions that’s a mouthful but
0:29
essentially they have a servicing niche
0:32
in the restaurant environment so let’s
0:35
welcome out into the show I was looking
0:37
for a business that was unique
0:39
I was looking for business that was
0:41
profitable i was looking for a business
0:43
with limited competition i was looking
0:46
for a business that I could start from
0:48
home i was looking for a business but I
0:51
found much more i found filter
0:55
hey Adam thanks for joining me today
0:57
alright and and it’s good to be here
0:59
you know I like this company on a lot of
1:01
different levels which I’ll talk about
1:03
down the road a little bit but in the
1:05
before i do that can you kind of give us
1:07
a little bit of a background what
1:09
exactly filter environmental Kitchen
1:11
Solutions is and what you guys do
1:13
sure well felt was founded at just 20
1:17
years ago actually this year in the
1:19
united kingdom and our founders uh
1:22
actually identified a a gap in a need in
1:27
the market through an accident of a
1:29
friend of one of the owners and this
1:32
friend of his was actually tasked with
1:34
the job that so many people know and
1:37
really despise which was changing the
1:40
fryer oil out it’s a common job in the
1:44
kitchen actually one of the most
1:46
dangerous and while he was performing
1:48
this task he actually burned himself
1:50
severely all over is upper body so here
1:54
are your thing changing the fryer oil
1:57
out in a restaurant in a commercial
1:59
kitchen correct he was in fact over
2:02
there it was in a small little fish and
2:04
chip shops
2:05
ok are all over the place over there so
2:09
Jason our founder uh during a cricket
2:12
match
2:13
I learned of the accident and he’s
2:15
always been of the inventor mentality
2:18
and so he just kind of immediately went
2:21
to well there’s gotta be a safer and a
2:23
better way of doing this so I at that
2:26
time what he did was came up with the
2:28
idea for a machine that would be a safer
2:30
way of getting the oil in and out of the
2:32
fryer using a series of pumps and motors
2:34
to pull the oil out of the top rather
2:36
than draining it out of the bottom and
2:38
when he partnered up with our CEO
2:40
picture clues
2:43
uh they really don’t into the kitchens
2:45
to learn that hate you know there’s
2:46
actually a greater need here than just
2:49
swapping out while there’s a way that we
2:51
can get the oil to last longer and
2:53
there’s a way that we can actually take
2:55
this job away from the kitchen staff
2:57
completely and at that time the fryer
3:00
management service which we call filter
3:02
fri was born
3:04
ok so you have people that go around to
3:08
these commercial kitchens in any kind of
3:11
restaurant or any kind of environment
3:12
where there are fried that’s essentially
3:15
and you extract the the cooking oil you
3:19
clean the cooking oil and you put back
3:21
there correct that’s part of the service
3:23
yeah that’s that’s kind of the unique
3:25
aspect of the service with the
3:27
filtration that we do we’re pulling out
3:29
particles on a molecular level extend
3:32
the useful life of the oil so that’s
3:34
part of it
3:35
the other part of the service is
3:37
actually when the oil is no longer use
3:39
can no longer be filtered or cooked with
3:42
will remove the oil from the fryer out
3:45
and will return basically fresh oil to
3:48
the higher each time we go in we we do
3:51
the job of cleaning and detailing the
3:53
fryer for the customers well so we
3:55
completely eliminate their staff from
3:57
having to do that undesirable and that
3:59
dangerous job bringing our people to do
4:02
it with our specialized tools and
4:04
equipment i mentioned that there’s a lot
4:08
of reasons why i like this company and
4:10
one that is kind of personal thing for
4:13
me is that when i was a kid my father
4:15
actually own efficient ship store
4:17
okay and I know how how really crummy it
4:22
was to try to you know work in that
4:24
environment
4:25
and work with that oil and more
4:28
importantly I also know how important it
4:30
was to keep that oil fresh because it
4:32
really had an impact on the taste of of
4:34
the the finished product and so it was a
4:36
it was a constant battle and essentially
4:39
what you’re saying is that you take this
4:41
away take all that away from the
4:43
restaurant operator of the commercial
4:45
kitchen operator and you guys do that
4:48
correct that’s essentially it and I
4:51
can’t tell you how many conversations I
4:52
have with people where their first job
4:54
was in like McDonald’s or Burger King
4:56
and you know that job typically goes to
4:58
the low man on the totem pole so it’s
5:01
the 16 year old kid that comes in one or
5:03
two days a week they throw the most
5:05
dangerous job at the kitchen at this kid
5:07
and you know they get that kind of
5:09
quality work out of it so often times
5:11
will come in and we’ll see
5:13
read dirty pretty unsanitary situations
5:17
that we kind of rebound and bring back
5:20
and you do this through a basically an
5:23
army of franchisees that correct correct
5:26
correct so we’ve got currently a hundred
5:29
thirty-five franchisees spread over 40
5:32
states and filter is now in 26 countries
5:36
worldwide
5:38
oh wow ok so again number two reason why
5:42
I really like this this business
5:44
opportunity it’s it’s something that
5:46
pretty much anybody can do there’s no no
5:51
PhD that’s necessary to actually do this
5:53
job but more importantly it’s also
5:55
something that an individual can do by
5:58
himself or he can create a team and grow
6:01
team and equally important one of the
6:04
things that I really liked about going
6:06
through your your franchise videos was
6:08
that the family element to it seemed
6:11
like there was a real ability for the
6:14
franchisee to get his family involved in
6:16
one case
6:17
Joanne is the daughter of one of your
6:20
franchisees and she heard job was to go
6:22
out and line up new accounts and she
6:24
actually got into Fenway stadium so they
6:27
have that that account and then they got
6:30
there her little brother involved and it
6:33
just really seems to be a family
6:34
situation do you find that quite a bit
6:37
it’s not not on
6:38
and all have family units uh kind of
6:42
joining forces and everybody kind of
6:44
using their strengths to build the
6:46
business I one important part i think to
6:49
mention on that is if you’re right this
6:51
is this is a business that anybody can
6:54
do you know we have people that have
6:56
come out of IT we have a commercial
6:58
airline pilots we have guys that have
7:01
been out of finance and banking world
7:02
and then we also of course have
7:04
entrepreneurs people who have other
7:06
businesses well but the the benefit of
7:09
the franchise system in this is we teach
7:13
our owners everything you know
7:15
so when somebody comes on board with
7:17
filters a new owner they immediately go
7:19
through two-week comprehensive training
7:21
program so they’ll spend a week in the
7:23
classroom kind of learning about the
7:25
theories and processes what fryer
7:27
management is how to operate the
7:29
equipment and then they go out and apply
7:31
what they’ve learned in a setting within
7:33
existing franchise owner for a week in
7:35
their business before then going home to
7:39
open and launch their business
7:40
so when it comes to learning about this
7:43
paper I mean we were the ones that
7:44
invented it 20 years ago so nobody comes
7:47
with this wealth of friar management
7:50
knowledge so everybody kind of starts on
7:51
an equal playing field
7:54
I guess the only people that would have
7:55
any benefit would be people like
7:58
yourself who say yeah I remember doing
8:00
this job and how much I hated it so I
8:03
you may have a little bit of a leg up
8:05
going into a kitchen and saying hey I’m
8:07
one a person actually used to do this
8:10
right here why I know that you want to
8:12
use the service position to number three
8:16
on my list of things I really like about
8:18
the as there’s really no competition
8:20
correct there is we have no organized
8:23
competition so there’s no other major
8:26
brand or player in the game so what are
8:29
owners really run up against is just
8:31
simply a lack of knowledge you know when
8:34
we come in and introduce our service our
8:37
customers have never heard about
8:38
anything you know fryer management them
8:41
is again the sixteen-year-old kid with
8:43
the part-timer who comes in and does
8:45
this once or twice a week depending on
8:46
their needs
8:47
I’m so we come in and say hey we’ve got
8:50
an opportunity to take this job away
8:51
from
8:52
you we’re going to provide you with
8:54
consistently cleaner friars say for more
8:57
enjoyable work environment more
8:59
consistency to your food product and we
9:01
can do it in a cost-effective way by
9:03
extending life of your oil it’s kind of
9:06
one of those things were sometimes when
9:08
it sounds too good to be true
9:10
so our job is simply to get them to
9:13
understand that hey we what we can do
9:16
for you is really better than what you
9:18
can do for yourself and we’d really like
9:21
to show you rather than just telling you
9:23
right and that brings me to my next
9:27
question can you kind of give me a day
9:29
in the life sequence of water franchisee
9:32
does on a daily basis
9:35
well most of our franchise owners employ
9:37
people so they’re more of the manager /
9:41
develop role for their business and
9:42
that’s actually what we want
9:44
we’re not interested in selling somebody
9:47
a job in this business you know we tell
9:51
somebody the opportunity to build grow
9:54
something and so there’s a lot of
9:55
programs there to help owners do that
9:57
whether it’s hiring whether its sales
10:01
we’re scheduling routing accounting with
10:03
that systems programs for all but we
10:06
really want our owners focused on
10:08
working on their business instead of
10:11
their business
10:12
no a normal day for another with an
10:16
employee would be kind of customer
10:18
relationship management so they’re going
10:20
to go around and see their customers
10:22
visit and make sure everything’s going
10:23
the way it should be going they’re going
10:25
to be doing customer development adding
10:27
new accounts to their businesses and
10:30
then I’m sure one of your upcoming
10:32
questions will have to do with the
10:33
multiple facets of our service so we’ll
10:36
also see our owners while they’re
10:37
visiting existing clients talking to
10:40
them about the other service offerings
10:42
that we can bring to them to make their
10:43
lives these yeah well that that’s a good
10:47
leader that’s a good segue for let’s
10:48
talk about the additional services
10:50
besides actually maintaining the fry
10:53
about itself
10:54
you have three more three additional
10:57
services that right three and we’ll have
11:00
our fourth this year
11:01
ok so can you expand on that a little
11:03
bit well with the filter fries
11:05
service which is again our namesake and
11:07
what we were founded with 20 years ago
11:09
on average for visiting our customers
11:12
about 12 times a week to provide this
11:15
fryer management service so what that
11:17
enables us to do is really leverage
11:19
pretty solid relationship that we build
11:22
with them there are two services that
11:24
kind of bolt onto the filter prior
11:26
service one being our filter bio service
11:30
which is the pinless removal of waste
11:33
oil and the other is our filter gold
11:35
service which is the delivery fresh oil
11:38
and with the the way that the customers
11:42
currently deal with their oil is they’ll
11:44
buy their oil from a big provider like
11:46
their system or the US foods tech
11:48
distributors and he’ll buy it in bulk
11:51
store in their kitchens and it will take
11:53
up shelf space junk sway 35 pounds each
11:56
and their staff will have to carry him
11:58
around and left them and pour them so
12:00
with the filter gold service what we do
12:02
is because we’re managing the Friars we
12:05
have the ability to bring the oil with
12:07
us fill up their friars on the day that
12:09
they need to be filled and take the
12:11
waste drugs with us and basically
12:13
eliminate the cooking oil footprint in
12:16
their kitchen so they can get all that
12:18
shelf space back they can use it for
12:20
food or whatever they need it for and
12:22
the customer no longer has to worry
12:24
about ordering their oil and bulk
12:26
worrying about if they have too much or
12:28
too little or when they run out because
12:30
we’re the ones taking and taking care of
12:32
that for them back our filter bio
12:36
service is really kind of revolutionary
12:38
we’re the only ones in this field as
12:40
well we’re the only company that can
12:43
remove waste oil without the bin and you
12:47
may or may not remember from your
12:48
experience back when but when they were
12:50
was drained out of the fryer how’d it go
12:52
somewhere and typically that somewhere
12:54
is some type of drum receptacle that
12:57
alibi but dumpster location and anybody
13:00
that’s ever been behind a restaurant is
13:02
probably smell that area because it’s
13:05
one of the most horrific smells that you
13:07
can probably experienced and what it is
13:10
it’s the deteriorating waste oil in that
13:13
area and those bins are left outside
13:16
they’re exposed to the Sun
13:17
and the heat and water rain and snow and
13:21
everything else and they just it’s
13:22
deteriorated product so what we tell the
13:25
customers a look
13:27
instead of having that kind of followed
13:29
a sanitation nightmare behind your
13:31
kitchen
13:32
why don’t you get rid of the bin and we
13:34
can take the oil right from the fryer
13:37
we’ve got a tank the right into the back
13:38
of our man and at the end of every
13:40
surface we can haul it away and we’ll
13:42
deal with discarding it for you specify
13:46
that when you sell that basically you’re
13:48
selling that to become biodiesel is that
13:50
correct
13:51
how large is the typical territory
13:54
territories range in size depending on
13:57
their concentration of population number
14:00
of potential accounts within them
14:03
I’m calling an average territory about
14:05
the size of a county up when you get
14:08
into more metropolitan markets that the
14:10
territories will shrink so for example
14:13
on Orlando which is where our
14:16
headquarters is uh the Orlando market or
14:20
orange county is actually four different
14:22
tiers worries
14:24
whereas the state of Montana is two
14:26
territories right I got ok
14:29
why isn’t this more popular well from
14:34
the franchising standpoint we’re not
14:38
your major player out there are not
14:40
adding hundreds of franchise owners
14:42
every year we have a very moderate
14:45
schedule of growth in fact that it
14:48
contrary to what people would think our
14:50
when are our owners are asked what do
14:52
you see in the future for your business
14:54
their answer is less franchisees owning
14:57
larger businesses and there’s a number
15:00
of reasons behind that but this is a
15:03
very kind of moderate paste franchise so
15:07
we are kind of the slow and steady
15:10
approach and it’s because seeing a
15:13
customer’s frequently as we do
15:15
it’s more important to make sure that a
15:17
relationship is sound for the long-term
15:20
success of the franchisee we want to
15:23
make sure our franchisees are growing
15:25
too fast
15:26
losing half of the customers that they
15:28
put on because they’re just moving at a
15:30
pace that is sustainable we’d much
15:32
rather than go that slow and steady
15:34
approach so we’re five years from now
15:36
the customers that they started with are
15:39
still on and they’re growing and scaling
15:41
to multiple advances multiple-use got it
15:44
i mentioned at the beginning that this
15:47
is a business that pretty much anybody
15:48
can do but who should not be doing it i
15:53
mean what who who is not a good
15:56
candidate for this business you need to
16:02
be able to communicate in this business
16:05
on there are people we find that tend to
16:09
be made for kind of a retail type
16:11
business where they do a bunch of
16:12
advertising people come to them this is
16:15
not that business now anybody can do
16:20
that the business that has the ability
16:22
and the desire but i would say for some
16:24
people
16:25
a business like ours would really be
16:26
jumping out of their comfort zones and
16:28
we have kind of phrase that we talked
16:29
about in our discovery process which is
16:32
we can teach the owner exactly what to
16:35
say when they get out of the van
16:37
what we can teach them to do is get out
16:40
of so if somebody thinks they’ll have
16:44
trouble getting out of the am I this
16:46
might not be a good fit for them on in
16:49
the only other option would be they have
16:52
to have the wherewithal to be able to
16:53
employ somebody to do that part for the
16:55
that sales is the big part of our
16:58
business
16:58
I can I can definitely see this I I
17:02
always subscribe 22 the saying that if
17:05
you can’t cook don’t open a restaurant
17:06
and if you can’t sell don’t think that
17:10
you’re going to hire someone to do that
17:12
for you i mean at some point you need to
17:14
be able to jump in there and do it
17:16
yourself because that sells guy that
17:18
you’re hiring might take off and your
17:21
your your businesses is stopped that
17:24
point so it’s it seems to me that that
17:27
is really a critical component to this
17:29
that that person needs to be able to go
17:33
out make the calls interface with with
17:35
customers and and sell this product
17:37
alright it is
17:39
you know people come to the come to me
17:41
often and say you know I can just see
17:43
this is something that sells itself to
17:47
say yes it does but at the same time it
17:49
requires that at outward uh ability you
17:53
know it requires people that can you
17:56
know when they get a know they know that
17:58
no just move today and they’ll revisit
18:00
that customers in the future and it’s
18:02
not the end of the world doesn’t come
18:03
crashing down on them because someone
18:05
told him no and they took it personally
18:07
and on the same token we’re talking
18:09
about you know I a good amount of money
18:12
to invest in franchise you know I I’m
18:15
sure that was going to be one of your
18:16
questions as well as much the investment
18:18
level and and we consider ourselves on
18:21
the more affordable side but just
18:23
looking upwards of a hundred thousand
18:25
dollars to get a business going and I
18:26
know an RN we have trouble we have
18:31
trouble granting franchises to people we
18:33
don’t feel super amoled that would kind
18:38
of create that success story right and
18:41
we just assume tell them look you know
18:42
we feel that your investment would be
18:45
better suited in another opportunity
18:46
where we think you’ll be more successful
18:47
and we’ll wait for that right person to
18:50
come along rather than you know to risk
18:53
it for both them and us having somebody
18:55
come on and not be successful I think
18:58
that’s a good point that that range of a
19:02
hundred thousand how much of that could
19:04
be financed well yeah we’ve got some
19:09
partners on the financing side that with
19:12
qualifying credit i can easily finance
19:15
the entire purchase have an SBA express
19:18
loan
19:19
we’ve had a lot of success with those
19:21
the years up again it’s a program unique
19:24
to a business of our kind of size in
19:28
investment level for those that want to
19:32
contribute some of their own equity to
19:34
the business we have leasing programs as
19:37
well through some of our partners where
19:38
they can lease the land they can lisa
19:40
portion of our equipment on you know
19:43
kind of lowering the cost of entry and
19:46
then allowing them to spread that out
19:49
rather than maybe just financing the
19:50
entire thing
19:51
ok excellent so you are sba approved and
19:56
and you have that in place as well as
19:59
alternative leasing you know our
20:02
alternative forms of financing including
20:04
leasing so that someone coming into this
20:07
business basically could come in with
20:09
some capital for operating purposes and
20:12
essentially finance the balance that
20:15
correct
20:16
absolutely I’m we want to our owners
20:20
coming in we generally look at a
20:21
threshold around somewhere between
20:23
thirty and forty thousand we’d like to
20:25
see somewhere between thirty and forty
20:26
thousand uh and liquidity for somebody
20:31
to be able to have the ability to obtain
20:35
a loan and then all money set aside to
20:38
kind of get over that hump of getting
20:41
that new business started
20:42
yeah that sounds very reasonable 11 this
20:45
has been a great conversation i’m i’m
20:46
impressed with this and we’re going to
20:48
make sure that we have links to your
20:51
page your phone number and so forth in
20:53
our notes section so what I want to do
20:56
basically say thank you very much for
20:58
joining us today and I appreciate your
21:01
time and hopefully we’ll be sending some
21:04
some future franchisees your way
21:06
well I hope so too and add the
21:08
pleasure’s all mine appreciate you
21:10
having me on
21:11
thanks for joining us on this episode i
21:12
hope that you found it informative
21:14
please check out the notes section for
21:17
more links and relevant information and
21:19
if you like what you’ve seen please make
21:21
sure that you like us on Facebook and
21:24
also subscribe so that you up-to-date on
21:26
a weekly basis of what we’re doing
21:28
thanks again hope to see you next week

 

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