Redefining the Dish Pit 4

Section 4: Setting up the Restaurant 

M.G. McIntosh

OPINION

01/28/2021

CONCEPT REPORT (EXT.)

 OVERVIEW

In this section I will talk about the restaurant and the overall working model of this concept.

PICTURE THIS

Earlier I described a customer coming into the restaurant with a load of recyclables to be washed. The bins were clean and were located near the doors, in a rack. The setup is similar to the one for baskets at a grocery store. What I didn’t talk about is the rest of the considerations for a restaurant to be ready for this project. Below is the list.

DESIGN

  1. Sink space: We all know that recyclables don’t need to be clean per se, but they do need to be food-free. With the exception of glass (which will break when stacked), this can be accomplished by soaking the items in a sink full of hot water. The more sink space a restaurant has available, the more items can be soaked at one time. Maximizing the number of items that can be soaked will help ease the workload.
  2. Glass racks: these are the racks that prevent glass from breaking by separating the glass with plastic barriers or “pockets”. The restaurant will need a wide variety of these racks to ensure the safety of the staff.
  3. Waste removal: The restaurant will need waste removed more often than they would normally so pick-ups should be scheduled accordingly.
  4. Waste storage: The restaurant will want to maximize storage for items waiting for pick-up, just in case there are a lot of recyclables being dropped off.
  5. Staff: The restaurant will need to hire new dishwashers or reassign existing staff, which each manager will handle on location.
  6. Waste bins: Earlier I referred to these as “wall huggers”, so called because of their very narrow width. This type of bin is usually only 6 or 7 inches wide so it “hugs” the wall, maximizing floor space. Whatever type of bin is used, the restaurant will probably want more of them. Also, the blue, plastic liners made for recycling or clear, plastic bags with blue drawstrings.
  7. Gloves: Whichever kind the restaurant normally supplies. They help keep the “soil” off of peoples’ hands.

CONCLUSION

I hope that this project will help to reduce waste, encourage recycling, help the economy and in general being a positive for our world. Maybe this will kick start something new and even better – innovation!

FEEDBACK

Would you like to help me out? I could use some feedback. I published “The Ziploc Standard” as a standalone idea a little while ago. Was it better on its own or as part of the project. Please comment “Stand-alone”, if I should release my ideas one by one or “Project” if they’re better together. Thanks so much!

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