I’m currently exploring the possibility of opening a pop-up pizzeria business utilising an exisitng commercial kitchen space within a local Church hall.
The model I’m looking at adopting is that of a virtual restaurant / cloud kitchen, where orders are taken exclusively online and then delivered to the customer - basically a takeaway but without a customer facing premises.
One of the main questions that I am really struggling to find an answer to is how do I legally dispose of the waste that will be produced? The two categories of waste will be cooked food waste (no raw animal products) and mixed dry recycling, such as packaging from ingredients and stock. The waste will be minimal. We will only be producing to order, and plan to make and sell a set number of pizzas per night. Plus, initially we plan to take advantage of the flexibility that using a cloud kitchen on a pay-as-you-go basis offers, and only open for business on weekend evenings until demand picks up as our reputation grows (hopefully).
I understand the hygeine and safety requirements about how to handle and store the waste within the kitchen itself, but it’s what comes after that I need help with. The church hall kitchen has no available existing commercial waste disposal/collection - a stipulation of them allowing the use of the kitchen for the pop up is that we deal with our own waste.
I have already looked into several quotes for commercial waste collection and disposal, however they have minimum collection frequencies of twice monthly, and the smallest containers they offer are 240 litre wheelie bins, as well as having minimum contract terms of 12 months, meaning there really isn’t much flexibility, nor will we be producing enough waste to justify that frequency of collection.
For example, how do mobile caterers, or businesses operating out of mobile catering vans deal with the commercial waste that their food businesses generate? As far as I’m aware you’re not allowed to dispose of the waste in your domestic food bins, and as of now I can’t find any info on where I can legally take the waste myself to dispose of.
Any help/advice from any experienced food business owners would be hugely appreciated. I’ve spent days trying to find the answers to these questions with little success.