Back-of-house composting that earns its place in your ESG report.
Banquet kitchens, restaurants, and breakfast service produce steady organic waste flows. We set up sealed bins in the right places, train your staff, and supply diversion totals that fit into brand-standard sustainability reporting.
Pain points we hear about most.
Brand-standard reporting
Major flags increasingly require diversion metrics. We deliver them on the cadence your reporting needs.
Banquet and event spikes
Add extra pickups on demand for conferences, weddings, and seasonal volume.
Guest expectations
Today's traveler notices and rewards visible sustainability commitments.
Clear in/out list — no guessing for your team.
We deliver bins with signage that matches this list, so sorting is one decision, not a flowchart.
Goes in
- Banquet plate-waste and prep scraps
- Breakfast buffet leftovers including meat, eggs, and dairy
- Coffee grounds and tea from the espresso bar
- Bakery and pastry waste
- Soiled paper napkins, paper towels, paper coasters
- Floral arrangements after events
Keep out
- Liquid fats, oils, grease — keep with FOG hauler
- Plastic stir sticks, straws, single-use plastics
- "Compostable" PLA cups and cutlery
- Glass, metal, foil
- Guest-room trash (kept on standard waste stream)
Bins and signage sized to your operation.
Banquet & main kitchen totes
Sealed 64-gal totes wherever prep and dish are happening, sized to event volume.
Breakfast staging caddies
Smaller 23-gal slim bins for buffet teardown — fit under the staging tables.
BOH signage
Posters in English and Spanish, plus a one-page training sheet for new BOH hires.
How it fits into your workflow.
- Step 1
Kitchen and banquet sort as they prep
Scraps drop into the organics tote, same motion as the trash bin next to it.
- Step 2
Buffet teardown drops in the slim bin
Breakfast and event teardown stays fast — no separate cart, no extra steps.
- Step 3
We pick up twice a month
Totes swapped clean. Add extra pickups for conventions, weddings, or holiday weekends.
- Step 4
Receipts feed your ESG report
Weight tickets emailed after every pickup; diversion letters on request for ownership and brand reporting.
Outcomes you can measure.
Every pickup ships with a weight-ticket receipt. Need a signed diversion letter for an audit, franchisor, or ESG filing? Request one anytime — we pull the totals straight from those tickets.
- ESG-ready diversion totals for corporate and ownership — letter on request.
- Quiet, sealed bins in BOH areas — no impact on guest experience.
- Sustainability claims for sales decks, group RFPs, and brand audits.
- Lower trash hauler bills — money that flows straight to NOI.
Rapid City code — RCMC 8.16.010
Back-of-house odor and visible waste are both enumerated nuisances.
Rapid City's nuisance code flags food odor and waste stored in view of adjacent properties or the public right-of-way. Sealed compost totes inside your enclosure keep banquet leftovers and breakfast prep out of an overflowing dumpster that guests can smell from the porte-cochère.
See full compliance guideSpecific answers for hotels.
Same service, sized for your sector.
Compost for hotels — done right.
Tell us about your operation and we'll send back bin sizing, cadence, and pricing tailored to you.
