Full Service Restaurants

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.

Franciscan Crab Restaurant
This simple system compacts trash, compost and recyclables right into a Toter can. At the Franciscan, they use the unit to save space and save labor – reducing pick-ups by 66%!
Franciscan Crab Restaurant



Franciscan Feature
Ranch Feature

Chicken Ranch Casino – Sonora, CA

  It Pays to Bale your Cardboard 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…

Farmstead Feature

Farmstead at Long Meadow Ranch – St. Helena, CA

  Farmstead on Road to Sustainability 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…



35 - 75% on Average.

Emissions Savings

60 - 80% Savings Per Month