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Industry profile
Restaurants contribute significantly to New York City’s identity and economy. According to the New York State Department of Labor, there are approximately 159,000 people working in some 12,000 food-service operations in the City. With the exceptions of California, Texas, Florida, Pennsylvania, and Illinois, New York City has more restaurants than any other state.
New York City restaurants draw millions of tourists, generate billions of dollars in sales every year, and make up one of the fastest growing economic sectors in the City.
The NYC Department of Sanitation’s New York City Waste Composition Study (1990) states that restaurants account for almost 30 percent of the total quantity of commercial waste generated in the City each year. Paper and food waste represent the bulk of waste generated by restaurants.
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Waste prevention tips for restaurants
Whether you are running a fast-food or a full-service restaurant, the unlimited variety of dining options in New York City makes competition intense. Finding ways to compete and increase profit margins without adversely affecting your customers’ overall dining experience is critical to the survival of all restaurants.
A key component to increasing profit margins involves practicing waste prevention. Through periodic reviews of everyday work practices and a little resourcefulness, restaurateurs can find ways to cut purchasing, waste disposal, and utility costs, without having an adverse impact on food quality, presentation, or service.
To learn more, check out the topics below:
 food
bar and beverage service
appliances and equipment
waste management and recycling
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FOOD
Whether originating from purchasing practices, food preparation, plate leftovers, or human error, food waste is one of the largest components of the waste stream for a restaurant or food-service operation. Take a second look at the types and quantities of food entering your trashcan and consider some of the suggestions presented under food in waste less at agencies & schools.
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BAR AND BEVERAGE SERVICE
Reduce waste when purchasing supplies for serving beverages. Choose what would work best for your operation, based upon your daily volume of customers, available space, and style of service.
Replace bottled and canned soft drinks and beers with fountain or draft drinks. This will eliminate the need to store, and then recycle or redeem bottles and cans.
Regularly clean beverage-dispenser heads, and check syrup-to-water calibration to ensure that you are providing a consistent quality of beverage.
Buy bar mixes in concentrate and other beverages in bulk, if space permits. This will save money and reduce packaging waste. Products purchased in bulk are often sold at a discount.
Purchase a milk dispenser, and replace gallon containers with five-gallon plastic dispenser bags, if demand exists.
Replace cocktail napkins with permanent coasters.
Replace disposable paper coffee filters with reusable metal or nylon filters.
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APPLIANCES AND EQUIPMENT
Properly maintaining kitchen equipment and appliances will make these items last longer and work more efficiently. Proper maintenance can also reduce energy and water costs, while lessening the likelihood of kitchen disruptions due to equipment or appliance failure.
Try these maintenance suggestions:
Follow manufacturers’ recommendations for equipment care and suggested maintenance schedules. Train staff to do the same.
Schedule routine cleaning and maintenance for all refrigeration and HVAC (heating, ventilation, and air conditioning) systems. Clean refrigerator coils and change filters in air conditioners regularly.
Prevent refrigerated air loss. Make sure doors to walk-in and reach-in coolers and freezers close tightly. Install vinyl strips inside of walk-in doorways to prevent cold air loss by up to 75 percent. Find vinyl strip vendors in vendors and recyclers.
Keep oven equipment calibrated to prevent overcooking.
Extend the life of your fryers and fryer oil by cleaning fryers and filtering oil on a daily basis. Use a test kit to determine when to change your fryer oil. Contract with a rendering vendor to properly dispose of used oil.
Prevent plumbing backups by installing and regularly maintaining a grease interceptor at sinks where grease may be washed down the drain. Commercial establishments in New York City are required by law to properly dispose of grease. For more information, visit resources. Learn more about water conservation in waste less at agencies & schools.
ALSO SEE appliances in waste less at agencies & schools for information on purchasing energy-efficient appliances and equipment.
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WASTE MANAGEMENT AND RECYCLING
Waste removal can be a big expense for any business. Make sure your carter is giving you a fair and competitive rate. The New York City Business Integrity Commission has established a pricing structure for garbage removal, with specific service requirements that all licensed carters in New York City must follow.
Recycling can reduce your garbage removal bills. By law, all New York City businesses are required to recycle. Take a look at what is going into your trashcans and dumpsters. Certain items or materials must be recycled; you may find that it makes economic sense to recycle additional materials as well, such as packaging and transport waste. See recyclers and vendors who accept non-mandated materials, including toner cartridges, textiles, pallets, plastic film, and computers.
ALSO SEE distribution packaging in the manufacturing section of tips for your business. See case studies to learn how businesses have reduced their carting costs by implementing recycling programs.
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