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ReThink Disposable Case Study | The Conservatory for Coffee, Tea & Cocoa
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.
ReThink Disposable Case Study | Hang Ten Boiler
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.
ReConsidera Desechable Estudio De Caso | Restaurante El Metate
Francisco Hernández, propietario: “De cualquier manera que lo mire uno, el programa ReConsidera Desechable es beneficioso para todos.”
ReThink Disposable Case Study | Manila Eatery
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.
ReThink Disposable Case Study | Ballast Coffee
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.