Four Steps to Manage Restaurant Waste
Modern Restaurant Management
MARCH 9, 2021
Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.
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