That's an excellent and practical question! For a one-block stretch of restaurants, there's no one-size-fits-all number, but a solid starting point is one dual-stream recycling and waste station for every 2-3 restaurant entrances or roughly every 50-75 feet of sidewalk.
The right number depends on several key factors:
* Foot Traffic & Seating: Does the area have outdoor dining? High pedestrian flow? More people mean more waste. A block with busy patios will need more frequent collection points than one with mostly takeout.
* Waste Types: Are there significant volumes of recyclables (bottles, cans) or compostables (from food courts)? Separate streams for recycling, landfill, and compost prevent overflow and support sustainability goals.
* Collection Schedule: How often are bins serviced? If pickup is only twice a week, you'll need larger capacity or more bins to avoid overflow between collections.
* Aesthetics & Space: Bulky bins can clutter sidewalks. Sleek, durable designs that complement the streetscape are ideal. Ensure clear pedestrian access.
My Recommendation: Start with a modular approach. Place 2-3 well-labeled, sturdy stations along the block—near high-traffic corners and dining clusters. Monitor them for a week. Are they constantly overflowing by evening? Add another. Consistently half-empty? You might be fine. The goal is consistent cleanliness without creating street clutter. Partnering with neighboring businesses for a shared service contract can optimize cost and logistics. Ultimately, proactive waste management is crucial for customer experience, public health, and a positive community image.