Figuring out the right size trash container for your restaurant's back alley is a common headache. Get it wrong, and you're dealing with overflow, odors, or fines. Don't just guess. Start by tracking your actual waste for a few typical days. How many bags or bins do you fill? What's the mix of general waste, recyclables, and organics?
Next, check with your local waste hauler or city sanitation department. They often have specific rules for commercial containers in alleys regarding size, type, and placement. They'll also tell you their standard pickup schedule (e.g., daily, 3x/week). Your container size must match this frequency to avoid overflow.
Measure your alley space meticulously. Account for the container's footprint plus the clearance needed for the truck's mechanical arm and for staff to safely move around it. A 2-yard dumpster might be perfect for a small cafe with limited space, while a busy full-service restaurant might need a 4 or 6-yarder.
A good rule of thumb: It's better to have a slightly larger container with less frequent pickup than a too-small one that's always overflowing. Overflowing bins attract pests and violate health codes. Finally, talk to your waste service provider. They are experts and can often do a quick waste assessment to recommend the most efficient and cost-effective size for your specific operation. Getting this right from the start saves money, hassle, and keeps your alley clean and compliant.