With support from ReThink Disposable, the House of Dim Sum restaurant eliminated 2.2 million disposable items from their yearly supply costs - an upfront investment of just $429 that will save $33,561 per year.
San Fransisco café owner Paolo Araneta, every bit as bold as the Barako coffee he serves, deployed a new reusable jar system for Ballast’s daily grab-and-go treats and eliminated single-use disposable containers.
Even in the midst of the COVID-19 pandemic, San Carlos Youth Center made a commitment to ditch all single-use disposables. With assistance from ReThink Disposable, The Youth Center gets ready to reopen their after school cooking class with safe and sanitary reusable foodware!
Manila Eatery is successfully implementing these ReThink Disposable cost saving practices: Switched from single-use plastic plates to reusable plates, and replaced two different sizes of single-use plastic bowls with reusable bowls.
Alameda, CA based Hang Ten Boiler hosts many dine in and to go customers, all hungry for their Hawaiian, Asian fusion, and Cajun style seafood dishes. After making the switch to all reusable in-house dining foodware - accounting for the costs of hiring a new dishwasher and water - Hang Ten saved $3,988 each year.
The Conservatory for Coffee, Tea & Cocoa in Culver City, CA replaced disposable cups, utensils, and stirrers and advertised a "Bring Your Own Cup" incentive. The result was no impact to labor costs, only positive feedback from customers, and $6,899 saved in annual net cost savings.
"First of all, your dishes are going to look a lot better, more presentable and more on the upscale side. And you’re going to save a lot of money. No one hates to do that. You work hard for your money, so saving will go a long way. Third of all, I mean, you’re going green, help the environment as well." - Nancy Annan, Owner
Bon Appétit Management Company plans to implement the ReThink Disposable program campus-wide at USF, after a successful pilot program saved more than $150,000 in disposable foodware costs by eliminating more than two million items with no additional labor cost.
The owner of Cybelle’s Pizza on Bush Street has been historically challenged to implement reusable food service ware in his fast paced restaurant. 50% of his business caters to delivery and customers grabbing a quick slice to go. Even faced with these challenges, the results of this program showed a significant drop in disposables.
The owners of Lola's Chicken Shack were able to significantly minimize disposable foodware for their high schooler lunch clientele by replacing large to-go boxes with a smaller food tray, eliminating disposable lids, and educational signage. These simple changes save $1,458 and 573 lbs of waste annually!
“I think it has been a success and will go a long way towards reducing landfill waste and show alternatives to disposables not only to the adults but as well as the kids who go to school here.” - Chef Todd Morales
Fernando, the owner of El Metate, worried about potential loss of easy to throw away items. After making the switch to reusable cutlery and portion cups with bus tubs and racks helping to reduce product loss, the elevated experience resulted in more dine-in customers and an annual cost savings of nearly $9,000.