The rapid growth of the fast-food industry leads to substantial wastewater production, particularly rich in oil and grease, posing significant environmental and public health risks. Conventional wastewater treatment methods often face limitations, such as excessive sludge generation and high operational costs. This study investigates electrocoagulation (EC) as a sustainable method for treating fast-food wastewater, focusing on oil and grease removal. A bench-scale EC reactor was developed and optimized using a full factorial design with 81 experimental runs to assess key parameters like electrode type (aluminum, iron, stainless), voltage, current, and rotational speed. The optimized EC process was applied to actual wastewater from a fast-food establishment in Pasig City, Metro Manila, confirming its effectiveness and compliance with environmental standards. Results showed that stainless-steel electrodes, operated at 30 V, 1 A, and 100 rpm, achieved a remarkable 98.8% reduction in oil and grease concentrations. EC offers a viable and cost-effective solution for wastewater management in the fast-food industry, providing significant advantages over traditional methods. Future research should explore scalability and alternative electrode materials to enhance the applicability of EC technology.