OUR CUSTOMERS APPROVE
Our experts know your challenges
90% of businesses overpay for waste and most struggle with issues of unreliable service and illegal dumping, but our experts know the restaurant industry has its own unique challenges. Here are just a few.
BACK-OF-HOUSE TRAINING + EDUCATION
With back-of-house staff turnover, education and awareness of proper waste and recycling management can be difficult and an ongoing challenge. Centralized training tools, like posters and signs (in multiple languages), along with training around simplified operations can be effective tools in reinforcing proper disposal practices so team members across your business can always recycle right.
SPACE CONSTRAINTS
Implementing data-informed waste solutions is pivotal when dealing with space constraints in kitchens, corrals and loading docks. Knowing how much and what type of waste you produce helps determine the size bins you need and how often you need service to make sure you’re maximizing the utilization of your space without risking overflowing dumpsters. Waste MeteringTM technology can help.
FOOD WASTE
There is an endless supply of pre and post consumer food waste from your kitchens and the wrong food waste diversion program leads to bad odors and can attract pests, posing health and safety risks with the potential to impact your reputation, cause fines and even shut down operations. Improper disposal of food waste in landfills contributes to greenhouse gas emissions, too. RoadRunner has a long track record of implementing food waste diversion programs that work.
