Waste not, want not: your essential checklist for restaurant waste management
January 23, 2025
Opening a new restaurant is a whirlwind of exciting decisions – menu planning, décor, staffing, and the list goes on. But amidst the flurry, don't overlook a critical element that impacts both your bottom line and the planet: waste management. Getting it right from day one can save you money, boost your reputation, and contribute to a more sustainable future.
Think of this as your cheat sheet to navigating the often-overlooked world of restaurant waste. This isn't just about taking out the trash; it's about building a greener, more efficient, and more profitable business.Partnering with a waste management expert means you can focus on what you do best - running your restaurant- while they take care of the complexities of waste.
Your new restaurant waste management checklist:
I. Know your waste: the audit
Conduct a waste audit
- Estimate your waste streams: What types of waste will you generate? (food, packaging, paper, etc.) How much of each do you anticipate?
- Identify local regulations: What are the specific waste disposal and recycling requirements in your area? Are there any bans on certain materials in landfills?
- Research waste haulers: Compare pricing, services, and sustainability practices of different waste haulers in your area. Look for haulers that offer recycling and composting services in addition to waste.
- Plan for storage: Where will you store your waste and recycling bins? Ensure you have enough space and that it complies with health codes. Consider both indoor and outdoor storage options. Indoor storage is crucial for food waste to prevent pests and odors. Outdoor storage might be suitable for dry recyclables like cardboard, but ensure it is secure and accessible.
II. Reduce waste at the source:
Menu planning for minimization:
- Design your menu strategically: Minimize ingredient waste by cross-utilizing ingredients in multiple dishes.
- Offer flexible portion sizes: Consider offering smaller portion options during lunch services or as appetizers to reduce plate waste.
- Plan for specials: Use daily specials to utilize ingredients nearing their expiration date.
Smart Procurement:
- Source ingredients locally: Reduce transportation distances and support local farmers, potentially minimizing packaging waste as well.
- Choose sustainable packaging: Opt for compostable or recyclable takeout containers, and minimize single-use plastics where possible.
- Buy in bulk (wisely): Purchase frequently used, non-perishable items in bulk to reduce packaging, but be careful not to overbuy.
Inventory management:
- Implement FIFO (First-In, First-Out): Rotate stock to ensure older ingredients are used before they expire.
- Track inventory digitally: Use a POS system or inventory management software to monitor stock levels and reduce over-ordering.
- Conduct regular inventory checks: Identify slow-moving items and adjust ordering accordingly.
III. Recycle and compost: divert from landfill
Set up comprehensive recycling:
- Provide clearly labeled bins: Make it easy for staff to separate paper, cardboard, glass, metal, and plastic.
- Train your staff: Ensure everyone understands what materials are recyclable and how to properly sort them. This includes emphasizing the need to prepare items before recycling. For example, rinsing out food containers, removing lids and caps as directed by local guidelines, and making sure cardboard is dry and free of food residue.
- Partner with a reliable recycling hauler: Choose a hauler that provides transparent reporting on recycling rates.
Embrace composting:
- Identify a composting solution: Explore on-site composting (e.g., food crushers or in-vessel composters) if space allows. For example, innovative solutions like the FoodCycler we provide can process food scraps right in your kitchen, turning them into a nutrient-rich soil amendment. You can also partner with a commercial composting facility.
- Train staff on organic waste separation: Provide clear guidelines on what can and cannot be composted.
- Use compostable liners: Make it easy to collect and transport food scraps.
Manage grease and oil properly:
- Install and maintain grease traps: Prevent blockages and ensure compliance with local regulations.
- Partner with a reputable used cooking oil collection service: Recycle your used oil into biofuel or other products.
IV. Equip your restaurant for success
Invest in the right equipment:
- Sorting Bins: Provide ample, clearly labeled sorting bins in both the kitchen and customer areas (if applicable). Consider using 2-stream or 3-stream bins to improve recycling.
- Compactors: If you generate a high volume of waste, a compactor can significantly reduce your hauling costs and frequency of pickups.
- Balers: For large amounts of cardboard, a baler can create valuable, recyclable bales.
- Food Waste Solutions: If composting on-site, research food crushers or other equipment that can help process organic waste.
V. Train and engage your team
Develop a waste management training program:
- Educate staff on proper sorting techniques: Provide clear guidelines on what goes in each bin.
- Emphasize the importance of waste reduction: Explain the environmental and economic benefits of minimizing waste.
- Create a culture of sustainability: Encourage staff to be mindful of waste and to suggest improvements.
Ongoing monitoring and feedback:
- Regularly review waste diversion rates: Identify areas where improvements can be made.
- Solicit feedback from staff: Encourage them to share ideas and challenges related to waste management.
- Recognize and reward success: Celebrate achievements in waste reduction and recycling.
VI. Partner with experts
- Consult with Evirum: We offer tailored waste management solutions for restaurants of all sizes. Let us help you develop a customized plan that meets your specific needs and goals.
Conclusion
Opening a new restaurant is an opportunity to build a business that's both profitable and sustainable. By implementing these waste management strategies from the outset, you'll not only reduce your environmental impact but also save money, enhance your brand image, and create a more efficient operation. By seeking a seasoned partner, you can do all of this while focusing your time and energy where it matters most - running your restaurant and delighting your customers. Don't wait until you're drowning in trash – make smart waste management a priority from day one!
Start transforming your restaurant waste today
Let’s partner to create an efficient, sustainable program tailored to your restaurant’s needs. Contact our team for a personalized free consultation and unlock long-term benefits.