That's a great and very practical question! For a busy restaurant patio, getting the trash can size right is crucial for both cleanliness and operational efficiency. Based on industry experience, I'd generally recommend using trash cans in the 32 to 44-gallon range.
Here’s the reasoning: A can this size holds a substantial amount of waste—typically several large bags from bussing tables—without becoming overwhelmingly heavy or difficult for staff to service. A 32-gallon can is a common workhorse, but a 44-gallon can might be better for peak hours, allowing for slightly longer intervals between changes.
The key for a high-traffic patio is frequency of service, not just raw capacity. An oversized can (like 55+ gallons) might seem logical, but it can lead to problems. It gets too heavy to move safely when full, and waste—especially food waste—sitting at the bottom for too long creates odors and attracts pests. It's better to have two 32-gallon cans strategically placed and emptied often than one massive, overflowing bin.
So, my natural advice is: start with sturdy, commercial-grade 32 or 44-gallon cans with secure lids. Pair them with a strict, frequent emptying schedule. This combo manages volume effectively, controls odors, and keeps your patio inviting for guests.