Grease Trap Service for Baton Rouge Restaurants

What restaurant service looks like

• Serviced around your dayparts — early morning or the 2–4pm valley, truck positioned off your delivery window.
• Interval set by covers and menu, not habit. A wing joint and a salad concept with identical traps need very different schedules — here’s the math.
• Full evacuation every visit (the parish standard) so solids never compact into the expensive job.
• The paperwork rhythm handled: manifest and dated receipt each service, reminder before each due date, records that survive both the health sanitarian and Environmental Services — the ten things they check.

The two restaurant-specific traps (the figurative kind)

Seasonality. LSU home games, festival weekends, and holiday parties can double covers — and grease scales with covers. If your busy season is coming, tighten the interval before it, not after the Friday overflow.
Staff turnover. The new dish crew doesn’t know the strainer rules or that the enzyme jug a vendor left is illegal here. A one-page FOG habits sheet at the pit outlasts any training meeting — ask and we’ll leave one.