Restaurants always generate a lot of organic and packaging waste. How can we make the disposal process easier?

I manage a restaurant, and we used to spend a lot of time monitoring waste. After trying https://affordablewastemanagement.co.uk/, everything changed. They offered an optimal schedule and containers for different types of waste. After the first month of use, the bins are no longer overflowing, the area is always clean, and the staff can focus on serving customers. This has greatly simplified our routine and allowed us to focus on developing the restaurant rather than on minor details.