Taverns Since restaurants and taverns are points of large scale consumption, recycling should be a key component of operations. Restaurants that use disposable napkins, utensils or placemats can reduce waste volume by switching to reusable items.
Many restaurants also generate sufficient quantities of aluminum and glass.
If space is a problem, specially designed equipment such as can, glass and plastic crushers are available to reduce the volume of your recyclable materials. Replace beverage bottles and cans. Most beer and soft drinks can be served on-tap, reducing both the cost of buying beverages and disposing or recycling cans and bottles. Even wine can be stored in bulk in some circumstances. Eat-in restaurants and hotels can use reusable napkins and dinnerware, placemats and tablecloths.