Which OM section outlines the procedures for handling used oil tanks at a Bojangles restaurant?
Bojangles Franchise · 2025 FDDAnswer from 2025 FDD Document
| Oil Management - 600 |
|---|
| OM-601 Care and Equipment1 - 4 |
| OM-602 Filtering and Boil Out (Revised 8/23)1 - 6 |
| OM-603 Used Oil Tank Procedures1 - 2 |
Source: Item 22 — CONTRACTS (FDD page 82)
What This Means (2025 FDD)
According to Bojangles's 2025 Franchise Disclosure Document, the procedures for handling used oil tanks at a Bojangles restaurant are detailed in section OM-603, titled "Used Oil Tank Procedures." This section is part of the "Oil Management - 600" category within the manual. The procedures are covered in pages 1-2 of the OM-603 section.
This level of detail in the operations manual is typical for franchise systems, as it ensures consistency and compliance with environmental and safety regulations across all locations. Franchisees are expected to adhere strictly to these guidelines to maintain brand standards and avoid potential liabilities related to improper disposal or handling of used oil.
Prospective Bojangles franchisees should carefully review this section of the operations manual to understand the specific requirements and responsibilities associated with used oil management. This includes understanding the proper methods for storing, transporting, and disposing of used oil, as well as any record-keeping requirements or reporting obligations.