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Recent Posts

Your Restaurant’s Trash is Telling You Something

Posted by Christy Hurlburt on Jan 24, 2018 4:17:00 PM

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Topics: right-sizing, Waste services, Cost savings, Restaurant Waste Services, waste technology, food waste operation, waste tech start up, food waste technology

5 Things You Can Learn From Your Restaurant's Dumpster

Posted by Stephen Hultin on Nov 1, 2017 4:00:00 PM

As Enevo's staff accountant, I wanted to weigh in on Geoff Aardsma's, article that ran in both Fast Casual Magazine and QSRweb. What are the top five takeaways for bottom line savings when looking at your trash? Cost savings, better waste services, and the value of dumpster diving!

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Topics: right-sizing, Cost savings, Restaurant Waste Services

Why "No News Is Good News" Can Be Bad For Your Business

Posted by Geoff Aardsma on Oct 18, 2017 5:40:00 PM
In the waste industry, the old saying of "no news is good news" can be a misnomer. Typically, the only way to know if something went wrong or off schedule with pickups is when it goes severely wrong, then you have a bigger problem to solve.  How can you know when there is an issue without physically checking the fill level of your bins? Are there frequent missed pickups that are not brought to your attention? You could potentially pay for services you did not receive, which is where Enevo can help.
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Topics: fill level monitoring, right-sizing, Restaurant Waste Services

Happy Mother's Day! Now, Who's Collecting Your Waste?

Posted by Julie Bobola on May 14, 2017 8:52:00 AM

Happy Higher Level of Waste Day!

Sundays in the restaurant industry are usually slow and focused on recovering from the Saturday night rush. Mother’s Day, however, is one of the busiest Sundays with the highest rate of maxed-out reservation lists for the restaurant industry.

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Topics: fill level monitoring, right-sizing, Restaurant Waste Services

Phew - Valentine’s Day is on a Tuesday this year

Posted by Bill Gladson on Feb 14, 2017 9:35:00 AM

For the restaurant industry, Valentine’s Day is one of the most important days of the year. It’s the date when the seating gets split into tables for 2, the chef gets creative with the menu, the lights are turned down low and the bookings are maxed out.

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Topics: fill level monitoring, Restaurant Waste Services, waste technology