For multi-venue hospitality groups: standard bin menus, organics setup, grease trap scheduling, and a simple reporting pack for operators.
Multiple venues need one playbook so managers do not reinvent the wheel. Standardise bins, pickups, and reporting to keep spend predictable.
Want one standard for all venues? Contact with your venue list and current bin mixes. We will set the menu, rules, and reporting so every site runs the same play.
Michael Chen
Waste Management Specialist at Bin Hire Australia. Helping Australian businesses find the right waste solutions.
More resources to help you choose the right bins, schedules, and services.
Simple, kitchen-friendly guide to getting your restaurant bins and grease trap sorted without overpaying. Covers bin sizes, pickup schedules, trade-waste rules, and how to keep inspectors happy in NSW, VIC, and QLD.
Front-lift vs rear-lift, 240L vs 1100L-this guide simplifies bin sizing for offices, hospitality, construction trades, and multi-site operators.
State-by-state guide to grease trap pump-out schedules, trade waste rules, and how to avoid surprise inspections. Plain English, with a simple checklist you can pin up in the kitchen.
