One Cooking Oil Collection Contract for Every Restaurant in Your Group
If you run more than one restaurant, a single cooking oil collection contract across every location replaces a stack of one-off agreements with one master contract, one invoice, and one point of contact. Add or remove restaurants without re-papering, get a single consolidated invoice your accounts payable team can code to the right cost center, and price on combined volume. Month-to-month, with a clean exit and a full data export. No lock-in, no liens, no sole-provider clause.
Quick Answer
Multi-location cooking oil collection puts every restaurant a group operates on one master service agreement instead of a separate vendor contract at each address. Locations join or drop off through a schedule update, not a new negotiation. Invoicing consolidates to a single supplier bill, pricing is set on combined volume, and terms stay month-to-month.
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Tell us where your kitchen is. Free locked container, route started this week, no contract or minimum volume.
- Truly free. We are paid for the oil, not by you
- No contracts. Cancel anytime
- No minimum volume. Any kitchen size
- Free locked, anti-theft bin
- Compliant digital manifest after every pickup
- Instant confirmation, then a real person calls you
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Free bin · No contract · Cancel anytime. You get an instant confirmation that we got it, then a real person calls to set up your pickup. No spam, no robocalls.
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Why a Multi-Location Group Ends Up With a Different Contract at Every Restaurant
A restaurant group runs commercial kitchens, and a commercial kitchen produces used oil every day it fries. Twenty kitchens across a multi-unit food service operation produce it twenty times over, on twenty schedules, at twenty addresses opened years apart. Yet your multi-location group almost certainly buys every other back-of-house category centrally. Linen, chemicals, small wares, and equipment service go through a competitive review, land on a master service agreement, and end up as one supplier record with one tax form, one insurance certificate, and one invoice that codes cleanly to the general ledger. Collection is the exception. It stays whatever the opening manager signed at the back door, and it stays that way for years, largely because the category costs nothing and so never surfaces in a spend report or triggers a purchasing review.
Multiply one back-door contract by ten, twenty-five, or a hundred restaurants and the result is a vendor relationship nobody administers: different suppliers, different rates, different renewal dates, invoices on different cycles, and no one person who can say what any of it commits the company to. The terms buried inside those per-site deals are the real exposure. Multi-year commitments, automatic renewals that re-arm when nobody tracks a narrow notice window, sole-provider language, fresh-oil purchase requirements, and financing statements filed against the signing entity are all common in this trade. Any one of them at one restaurant is survivable. The same clause replicated across your multi-location group on staggered dates is how a procurement team inherits risk it never approved, and how a manager two states away sets a rate that outlives their own employment.
What is actually missing is contract administration: somebody tracking notice dates, logging amendments, keeping the insurance certificate current, and reconciling the invoice against the agreed rate every period. Putting your multi-location group on one agreement supplies that structure, not just a better price. A single contract governs every restaurant under identical terms. Sites are added and removed through a schedule update rather than a fresh negotiation, so an opening, an acquisition, or a closure never restarts the paperwork. Pricing is set against combined volume instead of each manager's individual leverage. Invoicing consolidates into one bill with line items accounts payable can code. And because the terms are month-to-month with a clean exit and a full data export, the supplier has to earn the account every period instead of trapping it.
One contract
across every location
Month-to-month
no lock-in, cancel anytime
6 regions
served and expanding
Buy It Like the Rest of the Procurement Stack
Every other back-of-house category already went through this. Linen, chemicals, waste hauling, and equipment maintenance were consolidated years ago into master agreements with a single supplier record, an agreed service level, and spend the purchasing organization can actually see. Used oil collection is usually the last line nobody consolidated, and the reason is almost funny: it is the one category that costs nothing, so it never appeared in a spend report and never triggered a review. Run it through the same process anyway. Put it in front of two or three suppliers at once and score them on one sheet: rate mechanism, term, notice, equipment ownership, records, and exit. Ask for the master agreement and every exhibit before the sales call rather than after it. Name the person who owns the category internally, because a vendor relationship with no owner drifts back into per-restaurant handshake deals inside a year. And write down what a missed service visit means and what happens when one occurs, since that is the clause a back-door ticket never has and a real commercial contract always should.
- Score competing suppliers on one sheet: rate mechanism, term, notice, equipment, records, exit
- Ask for the master agreement and every exhibit before the sales call, not after
- Name an internal owner for the category, or it drifts back to per-restaurant deals
- Write down what a missed service visit means and what happens next
- A free category still belongs in the vendor review, it carries contract risk like any other
- Consolidated spend visibility is the goal, not only a lighter administrative load
The Audit to Run on Your Current Contracts This Week
A contract audit across your existing per-restaurant vendors takes about a week and needs nothing you do not already have: the signed agreements sitting in a drawer, an email folder, or a manager's memory. Before comparing a single new proposal, pull the actual paperwork for every restaurant and build one sheet with a row per site, then fill in six facts for each one. Two are dates: the contract's end date and the notice window measured in days, plus the exact method the notice has to take, since a window that specific is exactly what lets an evergreen auto-renewal clause re-arm without anyone at corporate noticing. Two are ownership questions: who owns the container standing behind each kitchen, and whether a UCC-1 financing statement has been filed against your business for it, a check that costs nothing and takes minutes at the California Secretary of State's UCC filing index, because financing statements are public record whether or not the hauler ever mentioned filing one. The last two turn a merely inconvenient contract into a genuinely restrictive one: whether a sole-provider or exclusivity clause is buried in the agreement, sometimes reaching restaurants you have not opened yet, and whether the rate depends on a fresh-oil purchase or another tie-in that only holds if you keep buying something else from the same company. Any one of these at a single restaurant is a manageable annoyance. The same clause sitting at eight of your twenty restaurants, on eight different renewal dates nobody is tracking, is the actual cost of a category that never went through a purchasing review.
- Pull the signed agreement for every restaurant, not a manager's memory of what it says
- Contract end date and notice window in days, one row per restaurant
- The exact form the notice must take: email, certified mail, or a named address
- Who owns the container at each site, and what the agreement says happens to it at termination
- A UCC-1 search of your own business names at the state's UCC filing index, free and takes minutes
- Whether a sole-provider or exclusivity clause exists, and how far it reaches
- Whether the rate depends on a fresh-oil purchase or another tie-in
- One sheet, one row per restaurant, before you score a single new proposal against it
One Agreement Across Your Multi-Location Group
A single master agreement governs every kitchen your multi-location group operates, whatever the brand, concept, or city. Instead of a stack of back-door service tickets carrying conflicting clauses and staggered renewal dates, there is one document your legal team reviews once and one source of truth for what was actually agreed. Every restaurant runs on the same rate structure, the same service expectations, and the same record-keeping backbone, so the weakest deal in the company stops setting the exposure for all of it.
- One document covers every restaurant, with the same terms and protections at each
- No conflicting clauses and no staggered renewal dates buried per location
- One legal review that carries forward to every site you ever add
- Consistent service and record-keeping expectations across the whole footprint
- A free locked collection container at every kitchen, included
What the Agreement Contains, Clause by Clause
Before consolidating, know exactly what you are consolidating. A contract written for your multi-location group is not a longer version of the one-page ticket a manager signed at the back door. It is a commercial agreement, and the clauses that decide whether it helps or hurts you are the ones nobody reads at signature. Ask any supplier for the complete document including every exhibit it references, then read the equipment and termination clauses before you read the service clauses. Below is the anatomy of a contract that is safe to put across an entire restaurant company. If one of these is missing from a proposal you receive, that absence is itself the answer.
- Parties: every operating company, LLC, or franchisee that signs, so one document genuinely binds every restaurant
- Scope of service: what is collected, how the container is serviced, and what is explicitly out of scope
- Site schedule: the exhibit listing each address, container, cadence, on-site contact, and billing code
- Term and termination: length, notice required, and exactly what a cancellation takes in writing
- Rate mechanism: how the price is set, and whether it can move without your written agreement
- Equipment and liens: who owns the container, who services it, and whether anything is filed against your business
- Records: a manifest for every pickup at every kitchen, kept at least the two years California requires under 3 CCR 1180.24, and two years under our own retention policy
- Data and exit: your service and manifest history belongs to you and exports in full on request
Master Agreement Plus Site Schedule, the Structure That Ends Re-Papering
The structure that ends re-papering is two documents instead of one. The master holds the terms that rarely change: rate mechanism, term and termination, equipment ownership, record-keeping obligations, data rights, indemnity, and insurance. A site schedule, attached as an exhibit, holds the facts that change constantly: each restaurant's address, the entity that operates it, container size and placement, service cadence, the on-site contact, access notes such as gated lots, alley approaches, or restricted service hours, and the billing code accounts payable uses to route the charge. Terms live in the master, facts live in the exhibit. Opening a restaurant becomes a row on a schedule instead of a negotiation, and the legal review you paid for once carries to every kitchen you ever add.
- The master holds the terms, so legal reviews them one time for the whole company
- The schedule holds what actually changes: address, entity, container, cadence, contact, access
- Adding a restaurant is an exhibit update, not a new negotiation and not a second legal review
- One term position across your multi-location group instead of a different renewal date at every site
- Separate legal entities and franchisees can be named without splitting the document
- Site-level billing codes live on the schedule so accounts payable can route every charge without asking
Adding and Removing Restaurants Without Re-Papering
Open a restaurant, buy a concept, sell a region, close an underperformer, and the agreement keeps up without a fresh negotiation. Adding a site takes six facts: the address, the entity that operates it, an on-site contact, expected volume or fryer count, where the container goes, and the billing code. An authorized contact on your side sends them, we confirm the same business day, and the first pickup lands in 3 to 5 business days, so a new opening is never storing used oil in a back hallway while paperwork moves. Removing a site is the mirror image: a final collection, a final manifest for the file, the container retrieved, and the restaurant off the next invoice. No termination formula, no exit fee, and no hunt for a document signed by a manager who left two years ago.
- A new restaurant is a schedule update, and it inherits your existing terms and rate on day one
- Six facts open a site: address, entity, contact, expected volume, container placement, billing code
- Confirmation the same business day, first pickup in 3 to 5 business days
- Closing a site: final collection, final manifest, container retrieved, off the next invoice
- Acquisitions fold into the existing contract instead of starting a new one
- No per-restaurant re-negotiation when your multi-location group changes shape
Consolidated Invoicing and How It Plugs Into Accounts Payable
Consolidation only saves work if it survives contact with accounts payable, so the invoicing is built for how AP actually processes a supplier. One vendor record, one W-9, one certificate of insurance, one remit-to, and one invoice per period covering every restaurant instead of a stack arriving on different cycles from different companies. That difference is not just tidiness. Ardent Partners' 2025 State of ePayables research puts the industry-average cost to process a single invoice at $9.84, so twenty restaurants each generating one monthly invoice from a different hauler is 240 separate invoices a year for your AP team to key, match, and file, against twelve for the whole group on one agreement. Each line carries its own site identifier and billing code so charges post to the right cost center without anyone guessing, and the rollup by region gives finance a comparison across your multi-location group that per-site invoicing can never produce. Invoices go out on a fixed cycle so they clear before period close rather than surfacing mid-review, they can be emailed or pushed to an AP intake address, and every line ties back to the manifest for that pickup, which turns a disputed charge into a lookup instead of a phone tree.
- One vendor record, one W-9, one certificate of insurance, one remit-to for the whole company
- One invoice per period instead of a stack from different suppliers on different cycles
- Every line carries its site identifier and billing code, so AP posts to the right cost center
- Region and site rollups let finance compare restaurants against each other
- Every charge ties back to that pickup's manifest, so disputes resolve on documents
- No fuel, environmental, administrative, or sensor surcharges introduced later
- Role-based access: corporate sees every site, each general manager sees only their own
How Volume Pricing Across a Multi-Location Group Gets Set
Volume pricing is not a discount somebody decides to hand you. It is arithmetic on the cost to serve, and knowing the inputs is how you negotiate instead of guess. Combined gallons across every kitchen come first, because the aggregate is what sets your multi-location group's position rather than any single manager's leverage. Route density comes next, and it is the biggest lever you actually control: ten restaurants inside one metro are far cheaper to serve than ten scattered across three regions, which is why a company that clusters its openings prices better than one that does not. Then per-stop yield, because the drive, the stop, and the paperwork cost about the same whether a kitchen fills its container or barely coats it, so a light site inside a tight cluster can price better than a heavy one standing alone. Then container size measured against cadence, since an undersized bin forces extra stops and an oversized one means paying to move air. Scheduled collection itself is free at every restaurant, and the reason is worth saying plainly: the material has value, and we are paid on the oil, not by you. It is also a traded commodity whose price moves, so an honest quote states whether your rate is fixed or market-linked, and we tell you which applies before anything is signed.
- Combined gallons across every kitchen, the aggregate that replaces per-site leverage
- Route density, clustered restaurants cost less to serve than scattered ones
- Per-stop yield, a light kitchen costs nearly as much to visit as a heavy one
- Container size matched to cadence, avoiding both half-empty stops and overflow between them
- Site access, gated lots, alleys, docks, and restricted service hours all consume time
- Fixed or market-linked, know which your rate is and what changing it requires in writing
- Scheduled collection is free, with no fresh-oil purchase requirement and no sole-provider clause
- A high-volume multi-location group may qualify for a rebate on some sites, ask us and we will look at your numbers
Sequencing the Rollout Across Your Restaurants
Nobody moves forty restaurants on one Monday, and nobody should. Existing per-site contracts almost never expire together, so the first piece of work is a termination calendar: pull every current contract, record its end date, its notice window, and the exact form the notice has to take, because a missed window is what silently re-arms another year. Sites already free to move go first, and the sensible pilot is a tight cluster of three to five restaurants in one metro rather than your flagship, since a cluster tests the route, the cadence, the container sizing, and the invoice format all at once. Each kitchen then gets a swap day: the old container leaves, the free locked container arrives, the on-site contact is confirmed, and whoever closes at night is shown where it sits and who to call. The rest of your multi-location group joins in waves as notice windows expire, added to the schedule and inheriting the terms already agreed. The trap to avoid is a parallel run, two suppliers servicing the same restaurant in the same week, which produces double charges and a broken chain of custody in exactly the records an auditor asks for.
- Build a termination calendar first: end date, notice window, and required notice form for every existing contract
- Start with the restaurants already free to move, not with your highest-volume one
- Pilot a tight cluster of three to five sites in one metro, it tests route, cadence, sizing, and invoicing together
- One swap day per kitchen: old container out, free locked container in, contact confirmed, closing manager briefed
- Later waves join the schedule as notice windows expire, inheriting the agreed terms and rate
- Never run two suppliers at one restaurant in the same week, it doubles charges and breaks the record trail
- Corporate keeps one view of which sites have moved and which are still waiting on a notice date
The Exit and Data-Export Terms to Demand
Judge any agreement written for your multi-location group by how cheaply you can leave it, because that clause is what decides whether the supplier has to keep earning the work. Ours is month-to-month with no lock-in, no auto-renewal, no early-termination formula, and no financing statement recorded against your business, so a single restaurant or every location can move on with written notice and nothing to settle. What you leave with matters just as much. Your service history and every manifest export in full and in a usable format, per site and across the company, covering the entire relationship rather than a trailing window, and they are released on request rather than held until a final invoice clears. That matters because the manifest file is your chain-of-custody record, the thing an auditor, an insurer, or a buyer's diligence team asks for, and a supplier who keeps it holds something you actually need. Ask everyone you evaluate the same two questions: what does it cost me to leave, and what do I take with me.
- Month-to-month, cancel a single restaurant or every location with written notice
- No auto-renewal, no early-termination formula, no lien recorded against your business
- Full export of service history and manifests, per site and across the company
- The entire relationship, not a trailing window, and released on request
- Records stay audit-ready through a supplier change, an insurance review, or a sale
- A real person answers the phone, and schedule changes are confirmed the same business day
Contract Red Flags That Trap a Multi-Location Group
Most of the damage in this category is done by language, not by service. Read every proposal looking for these mechanisms by name, and read them on behalf of your multi-location group rather than a single restaurant: any one of them is survivable at one site, but replicated across twenty on staggered dates it is exactly how a company gets stuck. One check costs nothing and almost nobody runs it. Search the California Secretary of State UCC index for your own business names. Financing statements are public records, so if an equipment supplier has filed one, it is sitting there against you whether or not anyone mentioned it. For the record, our agreement carries none of what follows.
- Evergreen auto-renewal that re-arms unless you cancel inside a narrow window
- Liquidated damages, an early-termination formula that prices your exit before you want one
- Exclusivity or sole-provider language, sometimes reaching restaurants you have not opened yet
- A UCC-1 financing statement filed against your business, so the container surfaces in a lien search
- Tie-ins, where the rate holds only if you also buy fresh oil, filters, or equipment service
- Unilateral rate changes, any clause letting the price move on notice instead of on agreement
- Surcharges introduced later as fuel, environmental, or administrative line items
- Assignment without consent, your contract sold on to a company you never chose
- Records held by the supplier, with no clause returning your service and manifest history on exit
Built for Food Service Operators Who Have Outgrown a Supplier at Every Restaurant
Regional Restaurant Groups
A multi-concept restaurant company running several kitchens across one or more of our regions, wanting one agreement, one invoice, and identical terms instead of a different supplier and renewal date at every site.
Franchise Restaurant Systems
Franchisors putting a corporate-level agreement in place for franchisees to opt into, and multi-unit franchisees consolidating the restaurants they own under a single contract with volume pricing.
Hotel & Resort Food and Beverage
Property companies consolidating collection across several food and beverage outlets per property, and across several properties, on one agreement with one billing relationship.
Institutional & Contract Food Service
University dining, hospital kitchens, and contract food-service operators that need identical terms and one consolidated set of records across every kitchen they run.
Multi-Unit Fast Casual & Quick Service
Fast-casual and quick-service operators opening units on a schedule, where each new restaurant inherits the existing terms and rate on day one instead of scrambling for service in its opening week.
Corporate Procurement Teams
Procurement and accounts payable leaders standardizing the back-of-house vendor stack who want this bought like every other category: one master agreement, one supplier record, one invoice.
One Agreement Across Your Multi-Location Group vs. a Supplier at Every Restaurant
Contract structure
Adding a restaurant
Closing a restaurant
Pricing
Invoicing
Term
Equipment
Exit
What's Included
Everything you need, nothing you don’t.
- One master agreement covering every restaurant your multi-location group operates
- A master contract plus a site schedule exhibit listing every kitchen and its entity
- Add or remove restaurants through a schedule update, never a fresh contract
- Pricing set on your combined volume rather than each site bargaining alone
- Free scheduled collection at every kitchen
- A free locked collection container at each restaurant
- One consolidated invoice per period with site- and region-level rollups
- One vendor record, one W-9, one certificate of insurance, one remit-to
- Role-based access, so corporate sees every site and each general manager sees their own
- A CDFA-compliant digital manifest after every pickup, at every kitchen
- Month-to-month terms with no lock-in and no auto-renewal trap
- No early-termination penalty, cancel one restaurant or every location
- No sole-provider clause, no fresh-oil requirement, no lien against your business
- Full data export on exit, including the complete manifest history
- A real person who answers, and change requests confirmed the same business day
How Restaurant Oil Collection Works In 3 Simple Steps
Set up restaurant oil collection in about five minutes. We confirm your route the same business day and drop a free bin before your first pickup. After that, Oil Guyz handles every used cooking oil pickup on schedule. You never chase a hauler again.
Request Pickup
Fill out a 30-second form or call us. No credit card, no commitment.
Pickup Day Is Pickup Day
Your scheduled window is locked in. A CDFA-registered transporter completes the pickup, pumps your container empty, and we email your digital manifest the moment the work is logged.
Stay Compliant Automatically
Get digital manifests, pickup confirmations, and compliance records, all in your dashboard.
Frequently Asked Questions
Yes. One master agreement covers every kitchen your multi-location group operates, under identical terms, instead of a separate supplier contract at each one. New sites are added, and closed sites removed, through a schedule update rather than a brand-new contract, so the paperwork keeps up as your footprint changes. You get one consolidated invoice and one view across every restaurant.
There is no hard minimum. The benefit shows up the moment you run more than one kitchen, and it compounds as you add units, because every new restaurant inherits terms that were already negotiated. Operators running anywhere from a handful of sites to large multi-region systems use a single contract. If you run one location today, our single-site service works fine and you can move onto the group agreement as you expand.
In waves, against a termination calendar. First, pull every existing contract and record three things per site: the end date, the notice window, and the exact form the notice has to take, since a missed window is what quietly re-arms another year. Restaurants already free to move go first, ideally a cluster of three to five in one metro so the route, cadence, container sizing, and invoice format all get tested together. Each kitchen gets a swap day: the old container leaves, the free locked container arrives, and the closing manager is shown where it sits. The rest join as their notice windows expire. The one thing to avoid is two suppliers servicing the same restaurant in the same week, which doubles charges and breaks the chain of custody in your records.
Month-to-month with no long-term lock-in, no auto-renewal trap, and no equipment lien recorded against your business. You can cancel one restaurant or every location with written notice, and on exit your full service and manifest history exports cleanly so your records stay intact. The supplier has to earn the account every period, which is exactly the incentive you want on the other side of the table.
There is no catch, and the economics are simple enough to check. Used cooking oil is a feedstock with real market value, so we are paid on the material we collect, not by you. That is why scheduled pickup and the locked container cost nothing, why there is no fresh-oil purchase requirement attached to the rate, and why the terms can stay month-to-month: the arrangement only works for us if your kitchens keep producing volume and keep choosing us. Anyone charging you a service fee and also keeping the material is being paid twice.
Yes. California requires a manifest for each collection and delivery of inedible kitchen grease, documenting the chain of custody to a licensed renderer. You get a CDFA-compliant digital manifest after every pickup at every site, and electronic manifests are explicitly legal in California provided they conform to the California Uniform Electronic Transactions Act. The rule sets a two-year minimum retention and we hold records for two years as our own policy. See the regulation at California Code of Regulations Title 3 §1180.24, Inedible Kitchen Grease Manifests and the state program at CDFA Meat, Poultry & Egg Safety Branch
One vendor record, one W-9, one certificate of insurance, one remit-to, and one invoice per period covering every restaurant. Each line carries the site identifier and the billing code from the site schedule, so charges post to the right cost center without anyone chasing a general manager. Region and site rollups give finance a like-for-like comparison across your multi-location group, and every line ties back to that pickup's manifest, so a disputed charge is resolved on documents. Invoices go out on a fixed cycle so they clear before period close, and there are no fuel, environmental, administrative, or sensor surcharges added later.
You leave cleanly. Because the terms are month-to-month, you can cancel a single site or every location with written notice, and your complete data, service records and manifest history, exports to you so your chain-of-custody documentation stays audit-ready. There is no penalty formula, no lien to clear, and no requirement to keep buying anything from us. FTC guidance requires advertising to be truthful and non-deceptive and requires advertisers to have evidence to back up their claims, which is why every limitation on this page is stated plainly: FTC, Advertising FAQs for Small Business
Sizing is set per kitchen, not per company. A high-volume fryer line and a small cafe inside the same multi-location group need different container sizes, and getting that wrong is the most common cause of both overflow between stops and stops made on a nearly empty bin. We size each site against its expected gallons and its service cadence, and every container is free and locked. Placement and access notes live on the site schedule, so a gated lot or a restricted service window is known before the first visit. For a deeper checklist on evaluating a group-level contract, see our guide: /blog/how-to-evaluate-a-multi-location-cooking-oil-contract
We serve Orange County, Los Angeles, San Diego, the Inland Empire, the San Francisco Bay Area, and Tacoma and Pierce County in Washington, and we are expanding. If your restaurants sit inside those regions, all of them can go onto one agreement. If some fall outside the current footprint, tell us where they are and we will note them and let you know as we expand. We never imply coverage we do not have.
The site schedule is the exhibit attached to the master contract listing every restaurant: the address, the entity that operates it, container size and placement, service cadence, the on-site contact, access notes such as gate codes or restricted service hours, and the billing code accounts payable uses. It is the part that changes as your footprint changes, and changing it does not reopen the agreement itself. An authorized contact on your side requests the update, a real person picks it up the same business day, and a new opening or a cadence change never waits on a contract redline.
Either structure works. A franchisor can put a corporate-level agreement in place that individual franchisees opt into, so each unit inherits the negotiated terms and rate structure without running its own negotiation. A multi-unit franchisee can also consolidate only the restaurants they own. Because separate legal entities can be named on the contract and listed on the site schedule, one document can cover units held by different companies. Tell us how the system is structured and we will map it before anything gets signed.
A sold or closed site comes off the site schedule. Because the terms are month-to-month with no lock-in, there is no early-termination formula to settle and no financing statement recorded against the business to clear, which is exactly what a buyer's diligence team looks for. If the whole company changes hands, you can cancel outright with no penalty, and the complete service and manifest history exports to you so the chain-of-custody record stays intact for the diligence file. When you review any other proposal, read the assignment clause closely: some contracts are written to survive a sale and bind the buyer, and some let the supplier assign yours to a company you never chose.
What Our Clients Say
Myk Espinoza
Oakland Ballers · Oakland, CA · Google review
“These dudes really bailed me out of a tough situation. My previous oil collection service had been really screwing me over. Spent 4 weeks of unanswered phone calls, texts, and empty promises with a company we've been using for two years just to get a used oil recepticle, all to no avail. We were sitting on 6 fryers with of oil I that I had nowhere to put. Called Joey and The Oil Guyz and he got me set up just a few hours later. Used oil container, service agreement, answered all of my questions. We're running a very odd program where our schedule is all over the place, so having a "regular" pick up schedule is out of the question. We worked out a way for quick/easy retrieval in about 5 minutes. Can't recommend these guys enough.”See full review
Maryam Tngrian
Google review
“As a manufacturing bakery, we recently needed a one-time pickup of approximately 3,000 lbs of used donut oil. Unfortunately, there was very little information available regarding the company that had handled this service previously, so I had to start from scratch. I found Oil Guyz online and was impressed from the first conversation. Joey, the owner, was extremely helpful and took the time to walk me through the entire process, making the coordination simple and straightforward. Prior to contacting Oil Guyz, I had attempted to reach other providers and had difficulty getting assistance. Oil Guyz was responsive, accommodating, and easy to work with from start to finish. The pickup was completed within the timeframe communicated, and the team handled the removal seamlessly with no disruption to our operation. Their professionalism and customer service made what could have been a challenging process very easy. We would absolutely use Oil Guyz again and would recommend them to other food manufacturing facilities looking for a reliable used cooking oil recycling partner.”See full review
Kengo Kido
Google review
“Joey took care of our needs quickly, efficiently and professionally. I highly reccoemnd his service to anyone!”
Brenda Wu
Google review
“Prompt response from Joey. Great service with problem solving. Highly recommended!”
Camille Bamford
Google review
“Fast and great to work with!”
John Kim
Google review
“Fast efficient service”
Olivia Valdivia
Google review
“Oil Guyz are A+++!! We had 14 containers of used frying oil from our little league snack bar. They helped us on our last day to meet and pick up our containers. They made it easy, and we will be looking to use them for our next season!! Thanks Joey!!”See full review
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Learn moreMulti-Location Cooking Oil Collection by City
We provide multi-location cooking oil collection to restaurants and commercial kitchens across Orange County, Los Angeles, San Diego, the Inland Empire, the Bay Area, and the Tacoma area. Every county hub lists the full route coverage.
Multi-Location Cooking Oil Collection in San Diego18 cities
See the San Diego hub below for every community on the route.
See all 18 San Diego citiesPut Every Restaurant on One Agreement
Tell us how many kitchens you run and where they are, and we will map your whole multi-location group onto a single agreement: consolidated invoicing, pricing on your combined volume, month-to-month, clean exit. Call or text and a real person picks up, or send the form and we will come back the same business day. If some restaurants fall outside our regions, we will say so. No pressure.
Or call (714) 880-4788 and talk to a real person today.