As restaurants across the United States slowly reopen during the COVID-19 pandemic, waste and recycling management is an important, often overlooked, part of the reopening strategy.
Whether you’re offering takeout, drive-thru or limited capacity in person, you have a great deal of responsibility to keep your kitchen running smoothly and customers happy and safe.
With an increased focus on frequent and thorough workspace cleaning procedures and requirements, in addition to your normal food waste, your disposal needs will likely be very different than they were prior to the pandemic. Now is the time to ensure your waste and recycling programs are at the capacity needed to handle the amount of waste you’ll be generating. Here are some tips to help you get a better handle on your waste management program so you can reopen your business without skipping a beat.
Assess Waste Volume
As you begin to open your doors to the public post-pandemic, the amount of waste volume your restaurant produces may look vastly different from pre-COVID-19. Assessing how your restaurant will operate during this time is vital to preparing for the waste volume changes your establishment may