Cut food waste, improve recycling, and control energy and water costs without disrupting service

Hospitality businesses — hotels, restaurants, pubs, leisure venues — manage high‑volume food waste, glass, packaging, used cooking oil, linens, cleaning chemicals, and WEEE. Service peaks and limited back‑of‑house space can lead to contamination, missed lifts, and spiralling costs. Compliance with Duty of Care and Simpler Recycling adds operational pressure.

Waste Consult provides independent UK waste consultancy tailored to hospitality. We analyse guest and kitchen workflows, bin locations, storage constraints, and collection timetables to design workable systems that your teams can sustain. We’re supplier‑neutral, so recommendations are driven by your service model and margins — not commissions.

How we help hospitality

We map waste generation from kitchen prep to front‑of‑house, identifying hotspots for food waste and contamination. We evaluate food waste capture (caddies vs. centralised bins), glass density, and back‑dock movements to right‑size containers and frequency. For utilities, we review tariffs, half‑hourly data, hot‑water demand, and equipment schedules to target quick wins on energy and water.

Services for Hospitality Include:

• Independent waste management audits for kitchens, bars, rooms, and events
   
• Food waste reduction: menu‑level analysis, prep‑waste capture, donation routes
   
• Glass and packaging optimisation; contamination reduction plans and training
   
• Used cooking oil compliance and value recovery
   
• Hazardous/chemical waste controls for housekeeping and maintenance
   
• Utility procurement and audits; bill validation and demand‑reduction plans
   
• Supplier reviews, tender support, SLAs, and performance dashboards
   
• Compliance with Simpler Recycling and Duty of Care; documentation set‑up
   
• ESG and brand‑standard reporting with measurable KPIs
   
• Ongoing monitoring to keep savings locked in through seasonal change
   

Results
Expect lower total waste costs, higher diversion rates, compliant food and glass systems, fewer service issues, improved guest‑area presentation, and reduced energy and water spend. Our impartial guidance ensures your solution fits operations at breakfast rush and midnight close alike.