For a small café, I’d usually go with a 50–60 litre (about 13–16 gallon) urban trash bin. It’s compact enough not to take over the sidewalk, but it gives customers and passers-by enough room for cups, napkins, and small wrappers between collections. If your café is in a low-foot-traffic spot, 40 litres can work, but you’ll need to check it more often. If you’re on a busy corner, go up to 80 litres or keep the 50–60 litre bin and empty it twice a day during peaks.
Capacity is only half the decision. Choose a sturdy, weather-resistant bin with a secure lid, a small opening that discourages household waste, and a liner system that staff can change quickly. Make sure it can be anchored, cleaned easily, and placed so it doesn’t block the pavement or the café entrance.
As a practical rule, empty it at least once a day, more often on weekends or in summer. A well-sized bin that’s emptied reliably will look better and cause fewer overflow problems than an oversized bin that sits half-full and smells.