Waste Trends Your Restaurant Needs to Know About in 2018

4 Min Read By Geoff Aardsma

Your 2017 restaurant operations were more than likely impacted by waste generation, whether you knew it or not.

With the busy, unpredictable holiday season behind us, it’s interesting to note whether restaurant waste volume increased or decreased with sales peaks in November and December. And more importantly, to understand why. For example, if a restaurant chain’s sales increased during Thanksgiving but saw a decrease in waste volume, waste services providers would be alerted by the changes from the restaurant’s container sensor data. This data coupled with the verified makeup of their onsite waste streams can uncover valuable insights such as waste consisting of mostly unsold product or excess inventory that’s spoiled. Restaurants can use valuable waste management data to better their operations -- and provide peace of mind -- in the New Year.

New Year, New Understanding About WasteWhen planning your restaurant’s resolutions, trash may not have made the initial list, but…