Managing restaurant waste requires a robust solution. For high-volume outdoor disposal, you need a trash can built for commercial duty. I'd suggest focusing on three critical aspects: capacity, construction, and containment.
First, consider capacity. For a busy restaurant, a 32-gallon can is often the minimum; many operations benefit from 64-gallon wheeled carts or even 95-gallon models. This reduces the frequency of emptying, saving staff time.
Next, prioritize durability. Look for cans made from commercial-grade materials like galvanized steel, thick polyethylene, or powder-coated metal. These withstand heavy bags, harsh weather, and frequent cleaning. A sturdy, lockable lid is non-negotiable. It deters pests, contains odors, and prevents wind from scattering debris. Models with a hinged, hands-free pedal system are ideal for kitchen staff handling bags.
Finally, think about practical features. Wheels are essential for moving heavy loads to the dumpster area. A smooth, rounded interior prevents waste from sticking and makes cleaning easier. For the highest volume, consider a dual-bin station for separating recyclables.
My top suggestion is a heavy-duty, galvanized steel can with a secure, locking lid and a capacity of at least 64 gallons. Brands like Rubbermaid Commercial or Simplehuman offer excellent options designed specifically for the rigors of food service. Pair this with a consistent liner system and regular cleaning schedule for an efficient, sanitary waste management solution that keeps your outdoor area clean and professional.