VENDOR AND SUPPLIERS | Staff Reporter, Australia

How brands can stop wasting time on waste

CHEP offers a solution that would reduce eliminate bulk waste from the restaurant.

Paying staff to manage waste is in essence throwing money in the garbage – literally. This essential business activity adds no value and takes precious time that could be better spent serving customers.

With the prospect that recycling will become more expensive in Australia, it is more important than ever to look at how to eliminate one of the most prevalent waste types, cardboard, from restaurants.

There has been a growing focus on wasteful single use consumer packaging with coffee cups, straws, plastic bags and wrapping all in the spotlight. But what about inbound delivery of supplies? (i.e. how goods such as fresh produce, protein, beverages and packaging get to the store, the waste it generates, the time it takes and the cost)

Do you know how much time employees spend every day doing trips to the waste bin or compactor? Have you ever seen staff jump, punch and use sharp tools to open boxes or dismantle rigid cartons to get them ready for the shopping trolley journey to the compactor or outside bin?

The costs add up. With up to 30-minute round trips to deconstruct and dispose of cardboard, with only one trip a day will equate to 110 hours a year. But that is just the beginning. Do the numbers. If you have more than one trip to the compactor per day you will be surprised at the significance of this hidden cost in your business. Managing waste is a necessity, reducing and eliminating it is now more important than ever.

Single-use packaging serves no purpose past the storage and preparation area of the restaurant.

What if you could significantly reduce trips to the compactor, make it easier for staff to open and remove inbound supplier packaging from the store, speed up service and lower costs?

Reusable Plastic Containers (RPC’s) reduce carbon emissions and waste to landfill by approximately 70%, compared to single-use packaging over its life cycle. RPC’s can easily be managed by a use and return (pick up) system. It is a best practice approach to waste reduction and the ultimate solution to:

1. Eliminate bulk waste from the restaurant
2. Save time and improve productivity
3. Improve handling with easy to use designs
4. Less operational disruptions
5. Uniform temperature control
6. Space saving
7. Cost effective
8. OH&S friendly

CHEP offers a range of RPCs that can be used by the QSR industry from grower, processor and distributor all the way to the restaurant. HACCP approved and sanitised after each return to CHEP, the folding RPC design delivers space savings whilst maintaining cold chain integrity. CHEP can assist you to conduct a Value Chain Analysis to identify suppliers and the right RPC solution to convert and transform your inbound supplier packaging.

The retail industry has enjoyed the benefits of RPC’s for decades and can’t imagine a supply chain without them. The QSR industry can realise operational benefits and help offset increases in other overheads such as electricity, rent and wages as well as improve the customer experience too. Don’t throw money and time away by wasting time on waste!

About CHEP:
CHEP Australia has been providing reusable platforms to customers for over sixty years. Its reusable plastic containers (RPC’s), bins, beverage trays and pallets are the most efficient and sustainable way to move, store and protect goods across a wide range of supply chains. See how you can benefit from an Environmental Impact Analysis by clicking here. See how Reusable Plastic Containers work in supply chains here.

For more information, visit

Media Contact:

Kathryn Crofts
Communications Manager, CHEP Australia
Phone: 02 9856 2547
Mobile: 0437108844

The views expressed in this column are the author's own and do not necessarily reflect this publication's view, and this article is not edited by QSR Media. The author was not remunerated for this article.

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