Container sizing depends on how many fryers you operate, how often you change your oil, and your average daily covers. Most single-location restaurants with two to four fryers do well with a standard 55-gallon drum or a 150-gallon bin. High-volume kitchens running six or more fryers, or restaurants that do heavy frying like fried chicken or fish and chips, often need a 250-gallon or larger container. During your initial consultation, we ask a few quick questions about your operation and recommend the right size. If we get it wrong or your volume changes, we swap the container for a different size at no charge. There is never a penalty for resizing, and we can usually deliver a new container within two business days of your request.

If the driver arrives and cannot reach the container due to a locked gate, blocked access, or construction, they will call your location immediately to try to resolve it on the spot. If no one is available, the driver logs an access issue and our dispatch team contacts you to reschedule for the next available slot, usually the next day. To prevent access issues from recurring, we work with you during onboarding to establish a reliable access method, whether that is a gate code, a key lockbox, or simply confirming that the container area is always accessible from the street. Repeated access failures can lead to overflow, so we take this seriously and will proactively suggest solutions if it happens more than once.

Absolutely. We manage multi-unit operators across all three of our service counties, and every location rolls up into a single dashboard. You can view pickup history, manifests, and service schedules for each location individually or across your entire portfolio. Each location gets its own container, its own schedule, and its own driver assignment, but billing and compliance reporting are consolidated so you only deal with one point of contact. Adding a new location takes about two minutes, just give us the address, your preferred pickup day, and the number of fryers, and we handle the rest. Many of our multi-unit customers started with a single location and expanded as they opened new restaurants.

Our standard routes operate Monday through Saturday, with the majority of pickups falling on weekday mornings before your kitchen gets busy. We do not run standard routes on Sundays or major holidays, but our emergency service is available seven days a week including holidays. If your kitchen produces enough volume that a weekend pickup is necessary to avoid overflow, we can often accommodate a Saturday slot. During holiday weeks when restaurants tend to generate significantly more oil due to increased covers and catering orders, we proactively reach out to high-volume accounts to offer an additional mid-week pickup so you do not run into capacity issues over the long weekend.

Small spills around the container area are normal and we clean up the immediate vicinity during every visit. If you experience a larger spill, from an overfilled container, a cracked drum, or an accidental tip, do not try to wash it into the storm drain, as that is an environmental violation in California. Instead, contain the spill with absorbent material like kitty litter or oil-dry pads, keep foot traffic away from the area, and call our emergency line. We prioritize spill calls and dispatch the nearest available driver to pump the container, clean the spill area, and replace damaged equipment. Our route drivers carry spill kits for exactly this kind of situation.

Most new accounts are fully set up within three to five business days from the initial request. That timeline includes your consultation call, container delivery and placement, route assignment, and your first scheduled pickup. If you are dealing with an urgent situation, like an overflowing bin from a previous hauler who stopped showing up, we can expedite setup and often get a container delivered and your first pickup completed within forty-eight hours. The onboarding process is straightforward: we confirm your address and access details, recommend a container size, agree on a pickup schedule, and deliver your equipment. No paperwork, no deposits, no waiting around for a technician to install anything.

Yes, commercial kitchen oil disposal is the bulk of what we do. The same locked container, scheduled pickup, and digital CDFA manifest that protects a single-location restaurant also covers ghost kitchens, hotel and resort kitchens, multi-tenant commissary spaces, casino dining outlets, stadium concessions, school cafeterias, hospital food service, and multi-location restaurant groups. Every site rolls up into one consolidated dashboard with one billing relationship, one compliance contact, and one inspection-ready document set. Adding a new commercial kitchen to your account takes about two minutes, and we drop a container and start pickup on the next available route, usually same-week. The fryer oil pickup itself is identical whether your operator runs 1 location or 50.