Full Service Restaurants
Full-service restaurants process enormous amounts of food every day to keep ingredients fresh, shelves stocked, and plates full. Unfortunately, large amounts of cardboard, plastics, compost and trash come out the back of the restaurant, costing the operator $1,000s. The solution to effectively reducing and managing this waste is simpler than you think. Our proven trash/recycling/composting equipment and waste management expertise allows restaurants to save 35 - 75 % on waste management costs. Not only can our equipment help restaurants turn would-be-wasted food into compost, it can also enable restaurants to save money on trash hauling and labor. With the right equipment and an expert-informed waste management approach, restaurants can save time, labor, space and money while significantly reducing their carbon emmissions too!
Franciscan Crab Restaurant – San Francisco
World famous Franciscan Crab Restaurant, on San Francisco’s Fisherman’s Wharf, has one of the best views on San Francisco Bay.
Now, they also have BATC’s breakthrough Summit V-95 Toter compactor.
Chicken Ranch Casino – Sonora, CA
We installed our Nedland Self Contained Compactor with our unique new cellular monitoring system at the venerable Chicken Ranch Casino to eliminate pests and odors from the back of their building.The compactor packs 80 yards of waste into the compactor and the monitoring system notifies management and the hauler when the unit is ready for…
Chuck E. Cheese – San Jose, CA
When it came time to replace the compactor we had installed back in the 1980s, the owner of the original Chuck E Cheese’s restaurant on Tully Rd in San Jose called us.After years of use and our solid maintenance support, it was time for an upgrade. We installed a shiny new indoor 700ss compactor,…
Farmstead at Long Meadow Ranch – St. Helena, CA
When Stephen Barber, Executive Chef and Director of Culinary Operations at Farmstead at Long Meadow Ranch in St. Helena, called seeking our expertise, we were honored. Napa Valley’s leader in sustainable farm-to-table cuisine sought to reduce the number of trips the garbage company made to the restaurant to decrease CO2 emissions from the garbage…
COST SAVINGS
35 - 75% on Average.
Emissions Savings
60 - 80% Savings Per Month