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Phew - Valentine’s Day is on a Tuesday this year

For the restaurant industry, Valentine’s Day is one of the most important days of the year. It’s the date when the seating gets split into tables for 2, the chef gets creative with the menu, the lights are turned down low and the bookings are maxed out.

The most important consideration to a restaurant is that their customers receive the best food, service and experience possible. The one thing that they are certainly not thinking about is their waste service and their relationship with their waste hauler. The staff deposit the right waste in the appropriate containers and at some point it gets picked up and emptied. However, if there’s ever a time when the containers are full this becomes a big issue. Any time spent dealing with waste, making calls for a pickup, avoiding overflowing containers and health issues is time that is not focused on serving the customer; this is the time when that relationship is tested.

This risk of literally raising the visibility of waste is exacerbated at certain times of year and Valentine’s Day is one of those times. If Valentine’s Day falls on a Sunday it can be even more of a problem given that the waste haulers are probably not collecting on a Sunday yet the restaurant is probably going to be generating peak waste. If Valentine’s Day falls on a Tuesday, as it does this year, this may also be problematic if the next scheduled pickup is not until Thursday.

It’s hard enough to provide a waste service for a restaurant at the best of times, it’s either segregated into recycling and composting containers needing separate collections or, if it is all in one container, it is on the heavy side due to the wet food waste. In addition it’s also quite unpredictable. As a provider of waste services you don’t know when the restaurant is planning a big event or has a lot of bookings. I’m sure that the sight that awaits the waste hauler driver on their first pickup after Valentine’s day is not a pretty one.

With love in the air it got me thinking about how to maintain a flourishing relationship between the restaurant and their waste service. Open communication is a great place to start and one way of providing this is via transparency of what’s is happening with the waste containers. If the hauler can see ahead of time that the waste containers are going to be full during a critical event, they’ve got a chance to offer services before it becomes a problem. If a restaurant can see when their waste is going to be collected next, before it becomes full, they can focus on their customers.

One way of providing this visibility is to use Pulse - Enevo’s Waste Analytics Platform - think of it as relationship counseling for the restaurant industry.

Happy Valentine’s Day

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About the author:
Bill Gladson
Bill Gladson is Enevo's Sales Director of North America. Bill has over 30 years experience from both a Waste Hauling and Waste consulting perspective.

Key contributors

Bill Gladson is Enevo's Sales Director of North America. Bill has over 30 years experience from both a Waste Hauling and Waste consulting perspective.
Jason Knowles is Enevo's Vendor Relations Manager. Jason has a comprehensive history in the Waste industry in hauling and management capacities. He has a degree in Supply Chain Management.
Rob is sustainability professional and Chartered Waste Manager who has been working at the forefront of resource efficiency initiatives and innovations, assisting organisations to implement circular economy strategies.
Ashley Turberfield is Enevo's Product Marketing Manager. Ashley started his career in the food packaging industry before moving into the technology and IOT industry and is now applying this experience within Enevo.
Andy Crofts, is Enevo’s UK Managing Director and has over 20 years of Local Authority Experience in Waste and Street Cleansing. Clean Britain Gold Award and National Winner 2014.
Geoff Aardsma, is Enevo’s North American Senior Sales Director and has an extensive background in the Waste Management industry, a degree in Biochemistry and a MBA in Sustainable Management