Hospitality Group Waste Standard

Multiple venues need one playbook so managers do not reinvent the wheel. Standardise bins, pickups, and reporting to keep spend predictable.

Standard bin menu

• Rear-lift 240L general; 240L organics; 240L commingled.
• Cardboard stream for every venue; front-lift for high-volume back-of-house.
• Grease trap service schedule aligned by venue type (quick serve vs full service).

Operating rules

• Drop a pickup if bins stay under 60% for two weeks; add one if over 80%.
• Organics 3-5x weekly; increase in summer.
• Coffee cups to general unless you run a dedicated cup stream.

Training and signage

• Venue-specific yes/no signs using actual menu items.
• Pre-shift 5-minute brief once a week; remind to empty liquids before commingled.
• Keep pump-out logs on the wall; store manifests for inspectors.

Reporting pack

• Monthly dashboard: lifts by stream, contamination events, missed collections, grease trap compliance.
• Outlier check: venues with heavy general waste or repeated contamination get a quick tune-up.

Want one standard for all venues? Contact with your venue list and current bin mixes. We will set the menu, rules, and reporting so every site runs the same play.