For whom

For whom · Bars and brasseries

For bars that work the numbers. And want to work them in reports, too.

Neighbourhood brasseries, coffee shops, hotel bars. Small volumes, big cumulative impact, lean operations to preserve.

Today

Reporting without weighing on operations.

Relatively small waste volumes but high frequency. Staff is lean, shifts are dense. Hard to report without adding procedures to the daily work. Yet data is needed: for leadership, to align with partners, to tell a better story.

What you get

  1. Set up in an afternoon.

    Full install with no changes to the environment. No works in progress, no closing, no replacing furniture.

  2. Zero training.

    A QR scan at each bag-stack change, and the system works on its own. The team keeps doing what it already does, nothing different.

  3. Numbers for leadership.

    Clear monthly reports: weight, disposals, CO2 avoided. Basis for operational decisions, local communication, alignment with partners and suppliers.

Typical scenario

Neighbourhood brasserie, two shifts, mainly single-use plastic for take-away. One smart bin on the chosen flow — plastic, paper, or both. In a month: clear data on volumes and trends, basis for any internal optimisations.

If you’re a bar, join the Q2 2026 pilot.

Request the pilot