It's oil..it's messy, hard to clean, awkward to discard, and appears to be in demand--because it's stolen. Often by competitors!
Many aspects of the business surprised me when I joined the industry. Certainly not a "customer first" oriented business, most restaurants looked at recycling their used oil as a necessary and inconvenient no brainer. But the no brainer can be a huge annoyance when spills happen and daily usage becomes a reality. When you can't get a company to respond or follow through on commitments, you change providers or give up. Most restaurateurs have given up, they expect little and get even less.
I can't say that the members of our team would have been an ideal fit for a traditional oil recycling business. We're determined business consultants with diverse backgrounds that share a purpose, to make a difference.
The "difference" reaches beyond merely picking up used oil:
- We're here for the long term; we're not a "fly by night, here today, gone tomorrow" proposition! We're building relationships and creating a sense of community. No fees here!
- We don't STEAL! Each member of our team signs an Agreement of Code of Ethics. Behaviors that compromise our standards of conduct are unacceptable!
- We've established a "customer first" branding. We're responsive, consistent, and we care. We even clean! Our objective is to support every restaurant member to be profitable and successful.
- We've created programs that help our members save on operating expenses. Our affiliates share our branding and enthusiasm for the customer.
- We're establishing a community of "green dining", so consumers are able to make a conscious choice to make a difference!
- We use the recycled oil for the sole purpose of producing biodiesel fuel, cleaning waste water, and developing environmentally safe cleaning products. It's about leaving our food chain in tact, enhancing our air quality, positively impacting our environment, and instilling a sense that one small step makes all the difference.
