When going through the drive-thru at Wendy's to pick up some dope Chili, I always ask for NO crackers. I don't eat crackers with my chili. So, they always comply by giving me 7 packets of crackers. Lovely. Think about how many thousands of times per day this happens. That's a lot of wasted money for Wendy's and a lot of unnecessary trash headed to the landfill.
6 comments:
Try not to dwell on how inefficient restaurants in general are, Mike. You'll only piss yourself off. Having worked in a few and knowing the owners/operators or a few more, I can tell you that some of the stuff that goes on behind closed doors in those places would stagger your imagination. The waste is amazing.
I've always surmised that Wendy's could save millions of dollars per year if they would put 80% less mayonnaise on their grilled chicken sandwich. And I like Mayo.
Fewer crackers. Less mayonnaise. And for Pete's sake, I don't need 897 napkins just to eat a bowl of chili. I'm messy, but I ain't leaking or anything.
Pat, which restaurant that you worked in would you say is the most wasteful? Least wasteful?
Hard to quantify that...I suppose I'd have to go with a certain popular eatery on University Ave as the most wasteful. They have made giant steps forward in becoming less so since I left, but until there is a complete overhaul of the facilites as well as the building itself, trying to fix things from a procedural stand point is like shooting a beebee gun at a train for that place. That being said, something I noticed back when I was there was the amount of stuff thrown away that didn't have to be. The amount of recyclables thrown away every day is amazing. And think of how many bottles and plastic cups go in the trash on a game day. But that's typical of any bar. The one thing bartenders do not want is more shit to have to manuever around behind the bar. If someone tried to get them to start putting glass/plastic in recycle bins there'd be a riot. Better training is also key. I actually witnessed a dish washer dump a full 10 gallons of used fryer grease into a city storm sewer b/c the idiot thought that's where it went. As far as the most efficient, I can't say that I've ever worked at one that fits that description, but for the sake of providing an example I'll use Bern's Steakhouse in Tampa. They keep all their food wasted and use it as compost on their private farm where they grow the majority of the vegetables they serve.
Interesting and oh so true post Mike and nice comments Pat. More importantly, you don't eat crackers with you chili?!
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