Co-Founder, Oil Guyz
Matthew Ashrafi co-founded Oil Guyz in 2026 with Joey Bolohan, bringing a decade of building and running software companies to an industry still working off paper tickets and missed pickups. He learned the business from the kitchen out, how containers get placed, how routes get planned, how manifests get generated, and how oil reaches a biorefinery to become biodiesel and renewable diesel feedstock. He writes here about collection logistics, service reliability, and the recycling supply chain.
Cooking oil disposal in Orange County: why county waste centers refuse business oil, how to verify a CDFA hauler, and how restaurants get free compliant pickup.
Used cooking oil pickup in South King County is free for Kent, Renton, Auburn, Federal Way, Tukwila, and SeaTac restaurants, plus the local FOG rules to meet.
Pierce County restaurant grease rules for Puyallup, Lakewood, University Place, Gig Harbor and Bonney Lake, plus free used cooking oil pickup that fits them.
Bay Area restaurant grease and FOG rules by county: EBMUD, Union Sanitary, San Jose ESD, and SVCW requirements, plus free used cooking oil pickup and records.
Used cooking oil recycling statistics from major fast food chains, sourced from SEC filings and sustainability reports. Wingstop alone recycled 22M lbs in 2024.
Comparing cooking oil collection contracts for multi-location restaurant groups: Oil Guyz vs RTI, Mahoney, DAR PRO and more, with every competitor fact sourced.
How much used cooking oil does a fast food restaurant produce? About 35 lb of used cooking oil a day, roughly 12,775 lb a year per location. See what drives the volume, how to size your container and pickup schedule, and where the oil goes.
The types of cooking oil that can be recycled, vegetable, canola, soybean, peanut, fryer oil, and clean animal fats, plus what gets rejected and why.
How often should a fried chicken restaurant change its fryer oil? Busy kitchens run a 1-3 day cycle; the highest-volume fryers change daily. Here's how to judge it.
Chicken wing restaurant cooking oil disposal made simple: handle game-day surges, stay CDFA-compliant, and get free pickup with a digital manifest every time.
How often to empty your grease bin: most kitchens do bi-weekly used cooking oil pickup, high-volume weekly, low-volume monthly. A cadence guide to stop overflow, odor, and theft.
Airport used cooking oil pickup for terminal concessions and airline catering kitchens, how secured, badged, scheduled service works, how multi-operator accounts roll up to one dashboard, and how every collection produces a CDFA-compliant digital manifest with chain of custody to a licensed renderer.
Learn how to prepare used cooking oil for pickup in 6 simple steps: cool it, strain debris, keep water out, use the locked container, and schedule a route.
Grease hauler stopped showing up? Here's the exact playbook: document missed pickups, request your manifests, check your contract, and switch with zero service gap.
How to dispose of used cooking oil safely: cool it, contain it, never drain or trash it, and recycle it. Home steps plus free pickup for commercial kitchens.
University cooking oil pickup and recycling explained: how campus dining halls, retail outlets, and multi-site school districts schedule used cooking oil pickup, keep a CDFA digital manifest per location, and turn fryer oil into biodiesel and renewable-diesel feedstock.
The benefits of a local cooking oil recycling service: faster response, real dispatch, no call-center, local FOG knowledge, no contracts or minimums, and full CDFA compliance.
Fast food cooking oil recycling turns fryer grease into renewable fuel. Here's the full chain, fryer to CDFA-licensed renderer to biodiesel, and the manifest that makes it legitimate.
The benefits of recycling used cooking oil: lower disposal cost, CDFA compliance, fewer sewer backups, and turning waste fryer oil into clean renewable fuel.
Food truck cooking oil disposal, done right: where mobile kitchens can legally dump used fryer oil, why curbside and storm drains are off-limits, how commissary collection works, and how to get free pickup plus a CDFA digital manifest even as a small, single-truck operator.
What restaurant groups, franchisors, and hotel operators should look for when negotiating a multi-location cooking oil collection contract, pricing, SLAs, CDFA manifests, exit terms.
California FOG violations can cost a restaurant $1,000 to $25,000 per incident. Learn what triggers them, how to avoid fines, and what to do if you're cited.
Used cooking oil pickup is free for most California restaurants. Learn why haulers collect your oil at no charge, how the economics work, and what to look for in a provider.
Spot the red flags that mean your used cooking oil hauler is costing you money, compliance risk, or both. Learn the 7 warning signs every California restaurant owner should watch for.
LA County requires grease traps to be pumped before FOG exceeds 25% of capacity. Learn how the rule works, how inspectors measure it, and how to stay compliant.
Everything you need to set up grease management before opening your restaurant in Orange County, LA, or San Diego. Grease traps, UCO containers, hauler selection, and compliance from day one.
How California restaurants legally dispose of used cooking oil: the 4 compliant options ranked by cost and risk, plus the illegal methods that draw CDFA fines.
A step-by-step walkthrough of what happens when you sign up for grease pickup service, from the first site visit and container placement to scheduled collections, manifests, and billing.
A practical guide for restaurant owners evaluating grease collection services, the right questions to ask, licensing requirements to verify, contract terms to watch for, and red flags that signal a bad provider.
Match your fryer oil pickup schedule to Southern California's seasonal peaks and your kitchen type. Plan for summer tourism, holiday surges, and overflow between pickups.
Everything restaurant owners need to know about grease pickup, the process, containers, compliance requirements, and what to expect from your first service call.
Compare cooking oil disposal service options for Southern California restaurants, what free service covers, when you'll pay, and hidden fees to watch for.
From storage container to scheduled pickup to the recycling facility, the complete step-by-step of how used cooking oil pickup works in a Southern California restaurant kitchen.
A practical guide to yellow grease collection for high-volume food processors, what it is, how it differs from brown grease, and how to streamline collection logistics.
Discover how waste vegetable oil pickup connects Southern California restaurants to the biodiesel supply chain, and the real environmental impact of recycling your used cooking oil.
Step-by-step guide to switching your used cooking oil pickup provider without missed collections, compliance gaps, or service interruptions.
Step-by-step emergency response for a grease trap overflow in your restaurant. Immediate actions, cleanup, and how to prevent health code violations.
Every used cooking oil pickup in California requires a CDFA manifest. Here's what fields are required in 2026, how long to keep them, and how to stay audit-ready.
Picture the bin that never overflows and the compliant digital manifest already in your inbox. Used cooking oil pickup is free because we are paid for the oil, not by you. Every week you wait is another overflowing bin and another gap in your records. Free locked bin, confirmed the same business day, first pickup in 3 to 5 business days, no contract, cancel anytime. New routes are scheduled in the order they come in, so get on the list today.
Or call (714) 880-4788 and talk to a real person today.