That's an excellent and very practical question! For a restaurant's back alley, the most popular and commonly used size is a 2 to 4 cubic yard dumpster or commercial trash bin. This size hits the sweet spot for many establishments.
Here’s the natural thought process behind this choice: A restaurant generates a significant volume of waste—food scraps, packaging, and disposable items. A standard 96-gallon residential cart is almost never sufficient. The 2-4 cubic yard capacity is large enough to handle several days' worth of waste from a busy kitchen without becoming overwhelmingly heavy or overflowing, which can attract pests and violate health codes.
The specific size within that range depends heavily on your restaurant's volume. A smaller cafe or bistro might manage perfectly with a 2-yard bin, collected 2-3 times a week. A full-service restaurant with high turnover will likely need a 3 or 4-yard container, possibly with more frequent pickups.
A crucial point many forget: You must check with your local waste management company and municipal regulations. They often dictate the approved sizes, types (compactor vs. standard), and placement rules for alley containers. Leasing the bin is usually part of your waste service contract.
Pro Tips from experience:
1. Always opt for a lidded, lockable model to secure waste from animals and prevent scavenging.
2. Consider a compactor if space is tight but waste volume is high. It can reduce a large volume of cardboard and bags into a smaller footprint.
3. Factor in access. Ensure the dumpster size allows garbage trucks to easily service it in the often narrow confines of a back alley.
So, while the 2-4 yard bin is the popular go-to, the "best" size is ultimately the one that matches your weekly waste output, fits your alley space, and complies with local pickup services. Start by calling your waste hauler—they are the best resource for a tailored recommendation.