I'm pretty much ready to jump into producing bio, I want to start with about 10 gallons a week, and eventually work up to 20 or so. My problems/questions are,
If I talk to a restaurant, that has a contract with a grease company, does the grease company pick the oil up on a schedule, or does a restaurant call when the dumster is full? My reason for wanting to know this is what if I supplly say a 55 gallon drum, and it get's full before i can get to it, can they go to the grease company as a backup? How does that usually work in other words?

Also, what do you guys put at the restaurants to collect the oil, 55 gallon drums? Plastic? Just leave the 2 holes in the top or cut the top off. Also one more, when you actually go to collect, do you take all of the oil, or just the top layer? Thanks guys

There is not really a standard way of doing things. Each restaurant and each collection company does it differently. Part of negotiating with the restaurant will be to find out what they prefer. You will find that some restaurants get good service and some get bad service from collection companies. The ones with good service will be reluctant to change and the ones with bad service will be more open to changing to you.

With the volume your considering, you will probably want to try to get the restaurant to put the oil back in its original containers.

Collecting oil is about negotiations, relationships and keeping the restaurant happy.

quote:

Originally posted by RickDaTech:
SNIP
Collecting oil is about negotiations, relationships and keeping the restaurant happy.

and RELIABILITY. If you are unreliable, regardless how good a communicator you are, you will not keep the supplier.