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Abstract: The approach of this theoretical work is to discuss the characteristics of biodiesel produced from Locally Sourced Restaurant Oils. Increased energy consumption and the depletion of petroleum reserves have pushed up oil prices globally. One alternative energy source that has the potential to be developed is biodiesel. Used cooking oil is a potential raw material for making biodiesel. As biodiesel production and use increase, new feed stocks are being developed and may soon be introduced into the market. Biodiesel is proved to be the best replacement for diesel because of its unique properties like significant reduction in greenhouse gas emissions, non-sulphur emissions, non-particulate matter pollutants, low toxicity and biodegradability. The biodiesel manufacturing process converts oils and fats into chemicals called long-chain mono alkyl esters, or biodiesel. These chemicals are also referred to as fatty acid methyl esters (FAME), and the process is referred to as esterification. To minimize the biofuel cost, these days, waste cooking oil is used as feedstock.