OK, I'd like to hear from all of the home biodiesel makers out there...

Given that it's probably safe to assume that every source of WVO is currently getting paid by somebody else who got there first, my question is, how does somebody starting out from scratch get their foot in the door?

How do you convince a restaurant owner/manager to make the switch?

What types of restaurants/grills/whatever did you have better success with, or get more positive responses from? I assume the individually owned, non-franchise restaurants are better, but how about some more details? Who did you talk to? General Manager? Is there any particular 'sales pitch' that you found to be more effective? Did you have to beg, plead, bribe, barter, what? What works and what doesn't?

I know that some of you have already commented partly about that in other threads, to the effect that it needs to be about the service, making it easier on the restaurant owner, but how about more detail?

THANKS!

When I started 6 years ago, restaurants were paying to get rid of WVO. My sales pitch was I would take it from them at no charge (and that is still the case today). What I did find out later on was their biggest concern was how reliable would I be to collect it on a regular bases as to not let it stock pile. So yes it is all about customer service to them. I know it is a pain some time, but I do have to schedule my vacations sometimes around my oil pickups as not to disrupt service to what I consider my customers. A couple places I provide them with metal buckets for them to dump the oil into. Others require that I collect once a week or more, so to keep their business, I adjust and cater to their needs. Currently I collect around 40 gallons per week and have had to give up a couple places as I was getting more than I needed or could handle.

What I did find out later on was their biggest concern was how reliable would I be to collect it on a regular bases as to not let it stock pile. So yes it is all about customer service to them. I know it is a pain some time, but I do have to schedule my vacations sometimes around my oil pickups as not to disrupt service to what I consider my customers. A couple places I provide them with metal buckets for them to dump the oil into. Others require that I collect once a week or more, so to keep their business, I adjust and cater to their needs. Currently I collect around 40 gallons per week and have had to give up a couple places as I was getting more than I needed or could handle.
I kind of figured that if I got into this, I'd have to plan on never being able to be gone for more than about a week, or else I'd have to try to find someone else to share WVO pickup duties with. I have a neighbor with a Ford 7.3 who probably will help pick up the WVO, if he shares in the end product. Really need at least one trustworthy helper to pull this off, without being forever tied to the area where the WVO source is.

I think I'd try to find a helper before I'd give up some of your sources because they were more than you could use. You might need spare sources of oil in the future, if management changes (or whatever) at one of your current sources.

Start looking for mom n pop deli's, bar's, pizza joints, with no barrel or dumpster out back. This will tell you they are probably just throwing the grease in with the trash. Offer to take the stuff for free.

Start looking for mom n pop deli's, bar's, pizza joints, with no barrel or dumpster out back. This will tell you they are probably just throwing the grease in with the trash. Offer to take the stuff for free.
Thanks. The part about no barrel out back is useful. Although, I think DieselWannaBe said he has his barrel inside, but I don't know how common that approach is. Seems like a good idea though, because it keeps the rain out of the WVO.

I figured that it probably has to be small independently owned places (which are harder to find), because WVO pickup policy is mopst likely be set elsewhere, with a contract for all locations, in most franchise operations (but I'm just guessing about that). The difference between trying to get in with, say, a MacDonalds, and the local Elks Lodge, is pretty obvious.

I also guess that I might have more luck out in "the sticks" rather than inside a metro area, again because I might be butting heads with the commercial renderers.

My guess is that any larger restaurant will be a more prime target for the big commercial renderers, so I need to focus on the smallest places, especially those that don't use much cooking oil (e.g.: pizza places, that don't do much frying).

Maybe the smaller places that don't use much cooking oil could have their WVO picked up every two weeks, which would be easier on me. I'm also hoping to have a partner so that there will be a backup available, and maybe even a third person who might be willing to help if push comes to shove.


Basically a lot of this stuff is common sense, but I'm trying to benefit from the experience of those who have been down this road already, to cut down on the guesswork, avoid the pitfalls.