Obtaining WVO

[dc426]

Can some of you tell what your methods and approaches are when you inquire with restaurants? I'm just in my beginning phases of this and was wondering if there is a "preferred method" to approaching them. I would like to stock as much as possible in the beginning. Are any of you having to purchase WVO rather than is being given away?
Thanks
DC

[dc426]

bump...anyone?

[bottrigg]

Start with mom/pops their less likely to have a collection.
Be direct and don't go into too much bio detail.
Offer to leave a clean barrel for collection.
Some are getting .07 per gallon here in midwest.
Sonic pays $80 per month to have their oil removed.
$1000 reward here at home for stealing from oil dumpsters.
Don't be afraid to offer to pay for their oil (if it's good) they will know you mean biz.

[Dieselguy8599]

No problem for me right now. I go and poke around the oil dumpster before I even go and talk with the owners of the restaurants. If it's nasty looking then I leave it. There is plenty of better oil out there to use. I usually will try and get a sample and see how it titrates and decided whether I want to use their oil or not. Once I decide that I want to use their oil I just go in just before they close, sit done and order something off the menu and then while I’m eating I just ask to speak with the owner/manager and talk about their oil. The golf course/banquet hall that I signed up on Friday was the first place that I had them ask me about bio diesel. She wanted to know about it and then said, “by all means, you can have whatever oil you want because it will save me money.” Most all the places around me pay to have their oil removed. So I hit as many places as I can and get them signed up to take their oil. My buddy and I are actually thinking about getting a “Doing business as” set up with the county clerks office and having our own business name even though we won’t be making any money. I guess we could charge them, but why…. Good luck on your search for oil. Once you get a steady supply everything will fall together from there!

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[Dave3500]

Originally Posted by dc426

Can some of you tell what your methods and approaches are when you inquire with restaurants? I'm just in my beginning phases of this and was wondering if there is a "preferred method" to approaching them. I would like to stock as much as possible in the beginning. Are any of you having to purchase WVO rather than is being given away?
Thanks
DC

I always have a meal at the place i'm thinking of asking. The mom & pop places are the ones that I've found to be more willing to help the average guy out. I first ask the server to get a feel for if they are willing to give it away.

Don't ask during the busy rush hours. First ask if there is a better time. I explain what I'm trying to do once I get to a manager or head cook.

One of the ways that works for me is that I'm a musician so i get to know the owner or manager. I just come out & ask what they are doing with the oil. One place was just dumping it in the regular trash.

I started like you, now I have it stored all over the place. My wife is about to kill me sometimes

Don't give up, it's like asking for a first date sometimes.

Dave

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[SubZero]

Do not be tempted to take grease from a collection bin already in place. It usually belongs to a renderer and they can prosecute you and won't hesitate to. The used grease even though looks like garbage is theirs as soon as it hits the collection bin. However, if you get the oil before it goes in, you are golden.
Try mom and pop places first. Some chains have a policy against hooking up with individuals. If possible test the oil first before you set up collections. If it doesn't titrate well, you may not want their oil.

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2004 Ram 3500 4X4 QC DRW 5.9 CTD HO 6-speed Quadzilla CAI Runnin B100

[dezl]

yep, walk in and ask for it. Typically it can work pretty good! LOL, im just kidding. Typically I try and talk with a manager or owner if possible. The first thing I say is " this is probably going to sound strange". Normally once you explain what your doing the people either want fuel or seem very interested.

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[hagyjoe]

I don't have too big of a problem getting the grease, its just that theres too few restaurants in my area. Each restaurant throws away 10 gallons per week, thats the size of the fryer they operate usually. I drive 3000 miles a month on WVO in an old VW that gets 55 MPG. The car burns the so little grease (55 gallons per month) i can keep up with collections. I would like to drive my truck but it burns the oil faster than i can collect it. In my area there is a food packaging company i'm in contact with that wants me to take 2000 gallons per month for a 5 year contract. My truck would use not much more than 250 gallons maybe 300 per month. I'm having a hard time leaving this one because its a dependable source of oil but its like drinking from a fire hose. What could be done with the other 1700 gallons? My problem is too much or too little oil and the storage of it.

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[Blktaws6]

Originally Posted by hagyjoe

I don't have too big of a problem getting the grease, its just that theres too few restaurants in my area. Each restaurant throws away 10 gallons per week, thats the size of the fryer they operate usually. I drive 3000 miles a month on WVO in an old VW that gets 55 MPG. The car burns the so little grease (55 gallons per month) i can keep up with collections. I would like to drive my truck but it burns the oil faster than i can collect it. In my area there is a food packaging company i'm in contact with that wants me to take 2000 gallons per month for a 5 year contract. My truck would use not much more than 250 gallons maybe 300 per month. I'm having a hard time leaving this one because its a dependable source of oil but its like drinking from a fire hose. What could be done with the other 1700 gallons? My problem is too much or too little oil and the storage of it.

find some buddies, family or just someone you know and they can go in on it with ya or buy it from ya. sounds like a good problem to have to me.

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2007 5.9 2500 Mega Cab 4x4, Black.

[LittleOleHotShotter]

Originally Posted by hagyjoe

I don't have too big of a problem getting the grease, its just that theres too few restaurants in my area. Each restaurant throws away 10 gallons per week, thats the size of the fryer they operate usually. I drive 3000 miles a month on WVO in an old VW that gets 55 MPG. The car burns the so little grease (55 gallons per month) i can keep up with collections. I would like to drive my truck but it burns the oil faster than i can collect it. In my area there is a food packaging company i'm in contact with that wants me to take 2000 gallons per month for a 5 year contract. My truck would use not much more than 250 gallons maybe 300 per month. I'm having a hard time leaving this one because its a dependable source of oil but its like drinking from a fire hose. What could be done with the other 1700 gallons? My problem is too much or too little oil and the storage of it.

That sounds like a golden ticket to me. It would not be smart to let that one go. U should make a part time biz out of this, get a very small shack for rent, throw in a few storage tanks and a few filter setups and have a few main tanks, and sell it in different types or what not. Am i wrong???

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[m_mcgranahan]

Hey Joe,

If it were me, I would by all means take the contract!!! and get yourself a big filter setup and then put a listing on craigslist for filtered Veggie oil and I bet it will be sold in no time to people who don't feel like begging or running around to 10 different places to get enough oil. As fuel keeps going up in price the supply is going to get harder to find, and you should be able in time to even make some decent money from this. Just my 2c

God bless...

Mark

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'00 Cummins Quad Cab 1 ton 2wd

[antwan718]

Go for a Chinese place, they are usually owned by a family. Also look restaurants in the ritzy parts of town they will have cleaner oil. IF you can find a place that does a lot of off the books stuff then your in. Family owned Italian restaurants are good for this.

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