Multi -Service

THE NEW FILTA!Since 1996, the Filta Group has been providing unparalleled service around the world to restaurants and other food establishments. “Going Green” was never a commercial or trendy consideration for us. Filta’s services naturally preserve the environment, by extending the life of cooking oil with the FiltaFry service, and reducing energy consumption and food waste with the FiltaCool product.

In an age of climate change, and economic stresses, Filta’s services are being recognized at the forefront by the food and hospitality industry. Customers are realizing more than ever before the many benefits to be gained from our services.

Filta’s brand has evolved to fully recognize our eco-sustainable services.

It is The Filta Group’s commitment to increase the profitability of each franchise owner, year after year. We are dedicated to providing our Franchisees with new and improved Environmental Kitchen Solutions, so they can maximize the earnings potential at each client.

For the past 12 years, the FiltaFry service has spearheaded our growth. In 2008, the FiltaCool product was added to the services offered by Franchise Owners. Our R&D department is continually market-testing new products and services for future roll-out.

Now, both services are offered from one vehicle, sharing the same overhead to maximize profits.

Benefit to Customers

Oil SavingsOil is an expensive consumable that has a limited lifespan. Crumbs, salt, and other impurities introduced to the oil through the deep frying process, reduce the lifespan of the oil, requiring frequent oil changes. FiltaFry saves the customer money by micro-filtering impurities out of the oil, which extends its usefulness.

FiltaFry’s micro-filtration process can reducethe original oil disposal amount by 50%.

Increased Food QualityThe FiltaFry service is performedduring a convenient and opportune time

to extend the life of premium cooking oil.

We will remove over 99% of carbon from fryers, resulting in a consistently superior

food product.

Increased Employee Safety A Filta partnership has been known to:

Reduce burns, by limiting employee fryer

management.

Decrease employee slip & falls, by keeping the area clean from oil spills and

other hazardous materials.

Increase restaurant profits by reducing insurance claims.

BurNS & INjurIES SLIpS & FALLS

Restaurants experience a 25% savings when they report low to average injuries. A difference in the restaurant payout is $1,400 per year. *Department of Labor & Industries

Restaurants paid out, on average, $5,386 per establishment for slips and falls each year. *Restaurant Insurance Corporation

11/2006

“In the past, it was a problem getting the cooks to filter the fryolators and also change the oil. This always caused the grease to deteriorate long before it should and add to the expense of constant changing. The service also decreased the instances of someone getting burned by hot grease.”

George Butler - Director of Dining ServiceOlin College of Engineering - Sodexho Campus Services

“... we have noticed a phenomenal change in the way our product is being received by our guests. The food looks and tastes delicious and our cook times have also been reduced.”

Brad Murphy - Manager - TGIFriday’s

Step 1:Arrive at site

Step 2:Check oil

temperature,

reset and

advise (if

necessary)

Step 3:Remove oil

from fryer

with filtration

machine

Step 4:Clean fryer

with vaccuum-

based filtration

system

Step 5:Filtered oil

returned to

fryer

Step 6:Leave

important

notes for

kitchen staff

We are dedicated to saving our clients money, creating a safer work environment, and providing our partners with the tools to increase the quality of their product, all the while preserving the environment.

FiltaFry provides an eco-friendly, mobile on-site service for the micro-filtration of cooking oil, the vacuum-based cleaning of deep fryers, and full fryer management. By partnering with their FiltaFry technician, customers receive a comprehensive fryer management service, which includes temperature calibration, oil filtration, and a thorough vacuuming of each fryer.

The regular filtering of oil reduces the onset of chemical breakdown, extends the life of oil, and creates better food presentation.

This is a Before / After result using our system.

(The oil on the left had already passed through a built-in filtration unit in the fryer) Please note: Before and After results may vary dependent on time of filtration, oil type and the frying practices of individual customers.

See the FiltaFry Difference

the world’s finest fryer filtration & management service

www.Gofilta.com2 3

Example Savings based on one 8’x 12’x 7.5’walk-in cooler requiring four (4) FiltaCool filters

Food SavingsFiltaCool helps control food costs & increases yield by extending the shelf life of food and reducing waste.

For example, restaurants typically spend 30% of their revenue on food costs. A restaurant with an annual revenue of $1,000,000 will spend $300,000 on food. Of that $300,000, 35% is commonly spent on produce - $105,000 a year.

Using a conservative example of 2% savings on just the cost of produce, the total savings comes to $2,100/year or $175/month (plus the additional savings for other

perishable food items).

Energy SavingsIndependent tests show FiltaCool lowers temperature 2-5 degrees and reduces compressor run-time and kWh demand by 10%.

For example, the average walk-in cooler (8’x 12’x 7.5’) uses 20,000 kWh per year.

The National Average cost of energy is .11 cents per kWh. So the cost to operate the cooler comes to $2,244.00 (20,400 x .11) per year.

Reducing KWh demand by 10% saves $224.40 per year or $18.70 per month on energy costs.

Equipment SavingsBecause the equipment does not have to work as hard to maintain lower temperature and proper humidity, the life of the equipment is extended by 33-40%, and customers using FiltaCool report maintenance and repair costs are also reduced.

For example, the cost for a 1 1/2 horsepower compressor and an 8200 BTU evaporator unit with two fans is approximately $3,000 (5 year life expectancy).

A 40% increase adds 2 years to the life of the equipment saving $172.00 per year.

“[FiltaCool] has increased the amount of product we can keep on hand because it stays so much fresher. Because of this, [FiltaCool] is now being integrated into our purchasing and cost control classes.”

Peter AdamsChef/Instructor & Purchasing ManagerIllinois Institute of Art Culinary School

“Even the smallest amount of money saved on energy is critical... If you can improve energy consumption you’re essentially improving profit margin.”

Ramin Foramarzi - Project ManagerSouthern California Edison’s Refrigeration and Thermal Test Center

“Reducing cooler run time by 10% will prolong equipment life by approximately 33% to 40%.”

Burbank Electric CompanyBurbank, CA

Produce Savings

$2,100 yr. | $175 mo.

Energy Savings

$224.40 yr. | $18.70 mo.

Equipment Savings

$172.00 yr. | $14.33 mo.

FiltaCool 200 600 1,060 1,050 960 985

Control 200 31,100 21,060 16,000 12,980 11,080

0

10

20

30

40

Day 0 Day 2 Day 4 Day 6

Strawberries (CFU/g 0-10 days)

Bacteria Colony Forming Units (CFU)

Day 8 Day 10

Th

ou

san

ds

Without FiltaCool

Day 2

11/1 C 10-2

WITH FiltaCool

Day 2

11/1 FC 10-2

Food Safety Analysis - Bacteria Count on Strawberries

Any business that utilizes a cold storage environment can begin minimizing waste and start saving money with FiltaCool.

FiltaCool provides a cost-effective and eco-friendly solution to businesses that need to control the moisture levels of their refrigeration units/walk-in coolers. Each container holds an air permeable packet of specially blended minerals that are scientifically proven to absorb excess humidity and gas molecules, resulting in an ideal refrigerated environment. And because humidity is controlled, perishable items last longer, stay

fresher and look and smell better!

FiltaCool saves money & provides many benefits.

humidity control forcold storage environments

Excessive humidity will break down cellular integrity of perishables, while low levels of humidity dry and shrink perishable product. Icing of Coils causes elevated temperatures, longer Defrost Cycles and higher energy consumption. Wet surfaces can also lead to slips/falls and bacteria pooling.

High temperatures will accelerate bacteria growth and promote spoilage of product, while low temperatures can cause damage to product from freezing. The optimal temperature ranges should be between 35 and 38 degrees Fahrenheit.

Ethylene gases, Pectin gases, bacteria and oxidations promote premature ripening and spoilage of product. While gassing and oxidation do occur naturally in perishables, they can be controlled.

Odors can transfer from one perishable item to another, which may affect consumer decisions. Coolers can also become unpleasant to use for staff and suppliers.

Humidity

temperature

Bacteria & Gases

OdOr

www.Gofilta.com4 5

Moisture, Heat and Odorare absorbed... ... reducing Humidity,

Smell and Contamination

Moisture, Heat and Odorare absorbed... ... reducing Humidity,

Smell and Contamination

The FiltaCool Filter attaches to the ceiling...The FiltaCool Filter attaches to the ceiling...

Internationally recognized business

Weekly repeat service

Small customer base

Based from home

Minimal overheads and stock

Comprehensive in-field & business training

Exclusive territory

Simple administration

Environmentally-friendly business

Guaranteed initial support

Toll-Free call handling

Ongoing support and advice

Build single or multiple van operations

IFA and CFA member

Training and Support Franchisee Support System

The training covers all aspects of the Filta system itself, technical, general administration, marketing, finance, the service, health and safety.

To give you the best chance to succeed, one of the Business Development Managers (BDMs) will work with you in your own territory to help you establish a solid base of regular customers. This is our Initial Support Commitment to get you off to a good start.

When we’re not working with you, people will always be available to help and advise you by telephone whenever you need guidance.To support your operation, the exclusive Filta national Toll-Free number is featured on all marketing material and on your vehicle. This directs all new inquiries to our Orlando Headquarters where each and every one will be handled professionally before being passed swiftly to you for action.

This leaves you free from any worries about new inquiries and available to concentrate your efforts on the day-to-day operation of your business.

FiltaNet, the Filta Franchisee Support Intranet, was introduced throughout the franchise network in USA and Canada in June 2004. The Intranet gives Franchisees the ability to remain up to date on the latest developments with the Filta Group, as well as participate in group discussions. We would like Franchisees to feel as though they are part of the Filta Group family. We believe the Intranet helps to accomplish this goal.

Here is a great example of how FiltaNet can be beneficial in your day-to-day activity:Let’s say you have booked a free demonstration at a TGI Fridays (TGIF’s) in your territory. You can go to FiltaNet and look up how many TGIF’s we are servicing, the service charges, and which franchisees are doing the service. Post a message or talk with the franchisees about their success with TGIF’s, get advice and establish whether an existing manager would give a verbal endorsement to the manager you are dealing with. Once you start a new job you can then get further advice if needed on how best to service the particular type of client from the experience of other franchise owners.

FiltaNet features include: Internal secure mail system

Topic Oriented Discussion Forums (ask any questions to other franchise owners)

Q&A Sections

Regular News Updates, regular Franchisee Polls and Surveys

Extensive Library with all documents relating to your business

Useful Business Links

Simple On-line Monthly Reporting

Up-to-date lists of chains being serviced around the country

HoW WE HELp You

Franchise Features Market Potential

ThE FrANChISE

... anywhere food is fried

... anywhere there’s refrigeration

The Potential customer base is ever-growing and is comprised of:

Hotels & Resorts

Restaurants

Bars

Airports

Fast Food Outlets

Hospitals

Schools

Sports Venues

Grocery Stores

Hotels & Resorts

Restaurants

Bars

Airports

Fast Food Outlets

Hospitals

Schools

Sports Venues

Florists

Convenience Stores

Grocery Stores

www.Gofilta.com6 7

THE BuSINESS

$66.85

$62.78

$52.26

$48.21

$46.70$44.90

‘08‘07‘06‘05‘04‘03

Average Service Call Charge (2008) $ 66.85Average Service Time 1 hr.

Income (# jobs x $66.85) $

Expenses Cartridge Cost $ 408.00 Royalty 8% Marketing Fund Contribution 2% IT Fee $ 346.00

Ave. Expenses for: Van Lease $ 491.00 Gas $ 435.00 Van Insurance $ 149.00 Other Insurance $ 157.00 Telephone $ 107.00

MONTH

MONTH

Total Expenses $

Profit (Income less Total Expenses)

FiltaFry Average Job Value Continues to Grow

Each Franchisee provides the FiltaFry Service to customers an average of 1 - 2 times per week.The actual performance of your business will depend on your effort, commitment and enthusiasm.

Clearly most people go into business for themselves for the feeling of independence, to be in more control of their destiny, and importantly to make money. The graph to the left is an outline of the numbers, enabling you to calculate in simple terms the bottom line. Our service charge is based on the amount of oil filtered.

Hours of operation vary for each franchisee. Lunchtimes are the busy time in restaurants that are open all day, but early afternoon service calls can be made to places like hospitals, colleges, offices and schools. Each job value varies, but the average is $66.85 per job and each site is normally serviced once or twice every week.

For multi-van operations, budget to employ a technician on each van. The technician can be trained by you (once you are authorized) or he can be trained at our facility. The choice is yours.

FiltaCool panels are available on a lease program from Filta. The installation process takes 20 minutes and once installed, panels are swapped out every 3 months, taking about 5 minutes to change. The used panels are then ‘de-gassed’ at your premises ready for re-use. The average customer has 6 panels installed at a price of $12.00 per panel per month.

ThE rOAD TO SuCCESS

The management team at Filta has experienced the success of the FiltaFry business since its inception in the UK in 1996. The skills acquired during the launch of the business coupled with continued success in many other countries throughout the world, allows the Filta management team unparalleled understanding of what is needed to enable any individual who has the desire, enthusiasm and determination to become a successful franchise owner.

We have the expertise to carry out a mutually beneficial selection process, the ability to ensure your continued growth as a business owner, and the dedication to help you on the road to success.

This is the reason that Filta features in the Franchise Times Top 55. In 2007 Filta was ranked #33 in this annual list of the top movers in year-over-year growth. Last year, FiltaFry raced up to #26! Franchise Times magazine recognizes what we’ve know all along: Filta provides a quality service with huge growth and market potential throughout the world.

Our Commitment National Marketing

Filta spends resources on national marketing including advertisements and articles in trade publications such as Nations Restaurant News, QSR, FR&L, Restaurants & Institutions, Food Management, Restaurant & Hospitability, and online at NRN, Food Management and R&I.

In addition, Filta attends foodshow exhibitions throughout the country, promoting the brand shows such as the National Restaurant Ass’n Show, SW Food Expo, Florida Restaurant & Lodging Show and the Worldwide Expo.

www.Gofilta.com8 9

WhAT IS INCluDED IN ThE EQuIPMENT PACkAgE?

FiltaFry Mobile Filtration Unit (MFU)

Stainless steel bucket

Scraper

Safety gloves (pair)

Heavy duty gloves (pair)

Safety glasses

Shop towel rolls

Pack of screen cleaners

Stainless steel poker/hook

Accessories holder

Stainless steel ladel

Glass sampling jars

Hand spray

Electronic thermometer

Adapted industrial wet/dry vacuum cleaners with 3 hoses and 3 attachments

"Wet Floor" warning sign

Industrial scouring pads

Light box

Burns first aid kit

80+ capacity FiltaCool filter Degassing Unit

1

1

1

1

1

1

5

2

1

1

1

2

2

1

1

1

40

1

1

1

Equipment Qty

Full retrofitting and vehicle wrap, ramps, cage, & lining

Vehicle Preparation

Start-up Pack – envelopes, letter heads, business cards, and operations checklists

Comprehensive Operations Manual & associated forms

1

1

Stationery Qty

Filta business dress shirts

Filta sweatshirts

Filta sports shirts and pants

Kevlar arm protectors (pair)

Aprons

Non slip boots (pair)

Filta baseball caps

2

2

5

1

5

1

2

Uniforms Qty

2-sided “Free Demo” Flyers

Wall Charts

Product Brochures

High Quality FiltaCool Presentation Boxes

50

25

200

10

Marketing Materials Qty

FiltaCool filters

FiltaFry filters

FiltaClean 100 cleaning fluid (5 gallons)

Filta marker pens

Filta pens

FiltaFry fryer labels

10

20

1

5

20

50

Stock Qty

* Note: This is based upon equipment being collected along with the vehicle at the end of the training course. If equipment has to be delivered separately, shipping is charged at cost.

In short, everything you need to be ready to start your new business!

FrANChISE INvESTMENT

The franchise is broken down into three parts, the exclusive territory fee of $31,000, the opening package of $43,500 and a $5,000 Franchisee Development Fund. Here’s what is included in the opening package:

In-field/On the Job Training

Business Development Manager

Classroom Training

Equipment Package

While spending two weeks in your territory, the role of the BDM is to:

Use his or her best efforts to try to secure new customers of a minimum of $500 per week repeat business.

Train you to prospect to book free demos.

Help you to put the sales process you learned in the classroom training into action.

Arrive at our facility on Sunday evening and stay at a hotel close to the training center. All room, breakfast and lunch costs are included.

Classroom TrainingYou will spend one full week working an established Filta business under the guidance of an approved experienced franchise owner/ trainer. This will prepare you fully for the start of operation in your own territory. You will see different types of fryers, oils and operation styles of commercial kitchens, routing, managing the customers, keeping records, filtering, cleaning, cascading, dumping and how to prepare and close down at the end of each day. We always endeavor to make this aspect of the training as close to your location as possible, or immediately following your classroom training at our facility if not practical.

In-field/On the Job Training

Business Development Manager

Exclusive Territory Fee$31,000.00

Franchisee Development Fund $5,000.00

Opening Package$43,500.00

www.Gofilta.com1 0 1 1

Many of our Filta franchisees are in business for themselves for the first time. They operate successfully on a smaller scale and appreciate that, with the Filta opportunity, they can grow steadily in one territory.

It is our experience that many seasoned management people have looked at Filta and dismissed it as a small ‘man and a van’ business.

However, since the launch of our Premier Package we are now attracting more “bigger picture” entrepreneurs who see the potential for a larger scale operation.

If you have ambitious plans, our Premier Package maximizes potential and avoids future frustration as you will have three locked–in adjacent territories to your base territory. You can strategically develop your business plan without the fear that the next territory you had planned on buying has unfortunately been taken by another franchise owner.

There can also be the added benefit of securing multiple locations with customers where, for example, a restaurant chain regional manager may control several locations across your territories.

PrEMIEr FrANChISE PACkAgE