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Does Your Risk Assessment Include Waste Management? It Should.

Posted by Geoff Aardsma on Jan 2, 2018 4:15:00 PM

Data-driven insights from waste technology can uncover operational inefficiencies
Our own Geoff Aardsma recently penned a feature for the Oct/Nov edition of Facilitator Magazine. In case you missed it, we’ve summarized the highlights for you below. Head over to this link to catch the full article. P.S. We’re excited to be exhibiting at RFMA’s 2018 conference in Phoenix - Booth #306!

Facility managers perform risk assessments all the time. In the restaurant world, it’s critical to predict issues and prioritize needs to ensure problems don’t disrupt the routine of daily operations. And most managers are doing this across multiple locations in multiple cities and even multiple states. From equipment failure and refrigeration system control to food quality standards and waste management, managers are monitoring, tracking, and evaluating all the potential risks.

Sound challenging? How does waste fit into this picture of continuous analysis and preventative maintenance? While some restaurants include waste in their risk assessment and preventive maintenance, many don’t. On the surface, it may not seem like waste is something that the restaurant chain can control, but it can. Any restaurant chain that has ever had an issue with waste never wishes for a repeat. Waste problems can be messy, need immediate attention, and have the potential to impact the brand’s image. While waste management may seem like a small budget, low priority issue, it shouldn’t be. In fact, waste is a good indicator of overall business health.

Waste technology can help make all this easier by providing facility managers with transparency, visibility, and control into waste management operations. More importantly, using an analysis of data collected with waste technology can predict potential issues and help inform decisions to improve operations. And waste technology can have an impact beyond the dumpster. There is a need to move from relying on common operational metrics and making decisions based on assumptions to using actionable insights from real data of everyday operations.

READ: 5 Things You Can Learn About Your Restaurant’s Dumpster

Restaurant facility management is concerned with three main priorities that dictate their day-to-day decisionmaking: health and safety, customer experience and operational performance. How does waste management connect to each of these areas?

Health and safety: Food quality and safety are becoming more and more important to customers and regulators alike. A clean, safe environment is needed to prepare, cook and serve food. Keeping the waste disposal area appropriately serviced, without missed pickups or overflows, is a key function in this area. And if a restaurant overlooks waste service as a priority, the consequences could include hazards to its employees, health violations or fines.

Customer experience: From food quality to room temperature and airflow, facility managers need to ensure that every element of the customer experience is addressed. Effective, streamlined back-of-house waste management can reduce potential risks that can impact a disruption-free guest’s experience.

Operational performance: Restaurant facilities are designed for optimal operational efficiency - from the kitchen equipment organization to the dining room layout. Continuous monitoring, evaluating and reporting provides insights around the potential risks to efficient operations and can identify maintenance needs. To do this effectively, you need accurate, reliable data across operations - from equipment performance to waste management.

In the waste industry, about nine percent of scheduled waste collections are missed. Missed collections may go unknown -- until this becomes a visible problem to employees at a location, or worse, a waste overflow visible to customers. Waste technology helps solve this issue by notifying facility managers and resolving it without further hiccup to operations.

Waste technology can also help restaurants right-size their waste containers and collection services schedule. About 30 percent of restaurants require waste schedule adjustments. Waste technology ensures that waste collection costs align with actual needs, often leading to operations efficiencies and cost savings.

Restaurant facility management professionals can better manage risk by better control of their waste. Waste services based on technology can offer valuable insights and strategic recommendations for operational improvement that are data-driven and align with the everyday priorities of restaurant facilities.