Overflowing tanks. Pickups that never come. Customer service black holes. Thieves siphoning your tank at 3am. A container so filthy your customers can smell it from the parking lot. The grease hauling industry has been treating restaurants like an afterthought for decades. We're done with that — and oh, we pay you for the oil too.
If three or more of these sound familiar, you're paying for service you're not getting — and the math is worse than you think.
Move the sliders. Watch the number grow. Then ask yourself why you've been putting up with it.
We rebuilt grease collection from scratch. Modern dispatch. Locked containers. A human who answers. And yes — aggressive market rates on top of it all.
Our system tracks your volume and books pickups automatically — usually a day before you'd have noticed it was filling up. No calls to dispatch. No "where's my pickup?" emails. It just happens.
Steel-locked lids on every container. Tamper alerts on theft-prone routes. Your grease stays your grease — which means your rebate check is the size it's supposed to be.
Text or call. We answer. If you need a same-day pickup because the line cook double-changed the fryers, we send a truck — not a voicemail prompt.
Sealed, well-kept containers. Trucks that don't drip. After every pickup, the area gets a quick rinse — not left worse than we found it. Your back lot stops smelling like one.
EPA ID records, waste transport manifests, chain-of-custody documentation, year-end totals for your accountant. When an inspector asks how you're disposing of fryer oil, you hand them a clean paper trail.
Weekly, biweekly, every-three-weeks, on-call — whatever schedule keeps you out of overflow territory. We adjust as we learn your real flow. Emergency same-day pickups for the days the line cook triple-changed the fryers.
From a single-location diner to a regional chain to an institutional kitchen — we scale service to your volume, not the other way around.
Single or dual-location kitchens. Diners, grills, seafood, chicken, Chinese, Korean, Mediterranean, Tex-Mex. The bread and butter of who we serve.
Multi-location fried chicken, burger, or fast-casual groups. We standardize service across your locations and consolidate invoicing in one place.
Hotels, hospitals, colleges, stadiums. Larger-volume accounts with compliance documentation needs — handled end-to-end on our side.
We treat grease pickup the way it should have been treated all along — as a thing that just happens, in the background, while you run your restaurant.
Most haulers treat the rebate like a footnote. We treat it like a competitive advantage. Whatever the market is doing, our rate sits at the top of it — no slow-rolling adjustments, no "market reset" surprises on your invoice.
*Your exact rate is set by volume, oil quality (FFA/MIU), and location. Switching bonus accrues against your monthly payouts. New restaurant accounts only, one per location.
GreaseGiant was started by operators who saw the same problem playing out over and over: kitchens treated like a low-margin afterthought by national haulers who couldn't keep a pickup schedule and couldn't be bothered to explain their pricing.
We're a local operator. We run our own trucks. We set our own routes. We answer our own phones. And we pay rates that track the actual commodity market — not whatever internal number a corporate spreadsheet spits out.
The used cooking oil business has quietly become one of the most important feedstock supply chains in North America, driven by renewable diesel and sustainable aviation fuel. Your oil ends up in jet engines. You deserve a real piece of that.
If we said Tuesday, we'll be there Tuesday. If something goes wrong, you hear from us before you notice. Reliability is the whole job.
No hidden deductions. No "processing fees." No mystery math on the invoice. What we tell you about your rate is what shows up in your account.
We'd rather keep 200 restaurants happy than chase 2,000 we can't serve well. Growth follows service — not the other way around.
If you're under contract somewhere else, send us the agreement. Half the time there's an exit clause they're hoping you don't notice. We'll point it out.
We'll tell you exactly what you're being underpaid, what hidden fees you're carrying, and whether you can walk away from your current contract today.
One page, plain English. No auto-renewal traps. No hidden removal fees. You can read it in 90 seconds — it'll be the shortest agreement in your inbox.
We deliver, we install, we coordinate with your old hauler's removal. You don't lift anything. Pickup #1 is on us.
Straight answers to the questions we hear most. Don't see yours? Send it — we'll reply personally.
We pay aggressive market rates — among the best in the business for your volume and region. The specific number depends on your location, monthly volume, and oil quality, so we send it directly after we learn a little about your kitchen. Drop us your restaurant name, city, and approximate monthly volume and we'll come back with a clear number.
We provide and install the collection container at no cost. The container remains our property, and we maintain it. If your volume grows and you need a larger unit, we'll swap it for free. If you ever cancel, we'll come pick it up — no disposal fees, no paperwork hassle for you.
Start by sending us your current agreement — half the time there's an exit clause they're hoping you don't notice. From there the mechanics are simple: we coordinate timing with you, install our equipment in line with your current hauler's removal, and your kitchen never misses a pickup during the transition. The process is usually simpler than kitchens expect.
Whatever schedule keeps you from overflowing. Most accounts land on weekly or biweekly pickup, but we also do every-3-week schedules for lower-volume kitchens and same-day emergency dispatch when you need it. We recommend a schedule based on your volume, then adjust as we learn your real flow.
We work with any volume, but the math works best for kitchens producing at least 30–50 gallons per month. Below that, we can still collect — the per-gallon math just gets smaller. If you're a smaller kitchen and prefer a straight free-collection arrangement instead of per-gallon payment, we can do that too.
You get a direct cell number to the dispatcher who handles your account on day one — not a 1-800 number routed to a call center. Our operation is built around not missing pickups. If we do miss one, that's on us to fix fast — we'll have someone on-site to make it right.
Yes. We provide monthly pickup summaries, waste transport manifests, and year-end totals on request. When inspectors show up asking how you're disposing of used fryer oil, you hand them a clean paper trail. We handle all EPA ID and waste transporter paperwork on our side.
Monthly, via ACH transfer. You receive a clean invoice showing gallons collected per pickup, your per-gallon rate, and the total. No processing fees, no deductions, no mystery line items. What we invoice is what you get.
Yes. We hold the state waste transporter license required in our service area, we're registered with an EPA ID for used oil transport, and we carry $1M in general liability plus $1M in commercial auto coverage. Certificates of insurance are available to any account that requests them.
Drop your info — we'll get back to you instantly. No pressure, no pushy sales call. Just an honest look at what we'd do for your spot.
Or text/call us directly: (833) 991-7861