Restaurant

Challenge

  • Escalating prices due to fees and lack of right-sizing opportunities.
  • Lack of recycling and diversion.
  • Varying service levels at each location.

Solution

  • Put all locations out to bid to our independent haulers and eliminate fuel and environmental fees to yield a 14% savings.
  • Institute corrugated cardboard recycling at all location and implemented single stream recycling at all locations as feasible.
  • Use metric analytics to develop standardized services based on food and beverage category sales.

Results

  • Provided an overall cost savings while improving customer service, reporting and visibility in their program.
  • Improved their sustainability position by increasing diversion.
  • Created a baseline to measure costs on a monthly basis.