Managed waste services for restaurants & foodservice chains
WHK manages waste and recycling across restaurant and foodservice chains. We handle food waste, used cooking oil, and grease traps, prevent odor and overflow at small-footprint sites, and hold every location to the same standard. One point of contact, one invoice, franchise-level consistency with documentation you can show an inspector.
In a restaurant, waste is a health-inspection and brand risk, not just a bill
Food waste and grease drive odor, pests, and compliance exposure, and organics mandates are spreading jurisdiction by jurisdiction. For a multi-unit group, that's a different rulebook and a different vendor per location.
We keep every unit compliant, clean, and consistent, and pull the reporting into one place.
The waste your locations generate
Food waste and organics, glass, cardboard, mixed recyclables and plastic, we manage the full non-hazardous waste stream across every restaurant location.
Food waste & organics
Fats, oils & grease (FOG) / used cooking oil
Glass, bottles & beverage containers
Cardboard (OCC)
Mixed recyclables & plastic
How WHK manages your restaurant waste program
We start by mapping what you generate across every location, then standardize your program with one cadence and vetted recyclers everywhere. Scheduled pickups come with chain-of-custody records, and your materials are processed responsibly with diversion and activity rolled into one report.
Assess
Assess. We map what each location generates, which organics mandates apply, current vendors, and costs.
Standardize
Standardize. One program: right-sized organics, recycling, and grease service across every unit.
Collect & document
Collect & document. Scheduled pickups with weight, chain-of-custody, and contamination monitoring.
Recycle & report
Divert & report. Organics and recyclables routed to recovery; diversion and activity in one report.
Simplify, save, and optimize
Simplify
One managed partner across every unit; we wrangle the haulers, processors, schedules, and paperwork.
Save
Right-sized service and consolidated billing replace one-off fees and untracked spend.
Optimize
Weight, diversion data, and reporting that support compliance and ESG goals.
A broker hands your assets to whoever's cheapest and disappears. We own
the outcome. Vetted recyclers, real people, full accountability
Compliant and clean, location by location
Organics requirements differ by jurisdiction and keep expanding; pests and odor are brand and inspection risks. We build programs designed to align with applicable local rules and keep service tight enough to protect cleanliness, documented across every unit.
Responsible routing
Food waste is routed to composting or recovery where infrastructure exists, with contamination monitoring to keep organics streams clean and diversion credits valid.
Auditable recovery
Glass, cardboard, and mixed recyclables are separated and routed to vetted processors, documented by location for compliance reporting.
Nationwide coverage,
local presence
Across a 5,000-hauler network and 70,000+ locations, WHK delivers consistent service wherever your locations are. National footprint, local execution. That local reach is what makes navigating jurisdiction-by-jurisdiction organics rules possible under one program.
Hauler network
Locations served
Invoice, one standard
Built for every restaurant model
Full-service and fine dining, quick-service (QSR) and fast-casual, bars and breweries, cafés and coffee, ghost kitchens, and multi-unit franchise groups, anywhere food, grease, and packaging waste accumulate across locations.
Why restaurant groups trust WHK
We don't broker your program. We own the relationship at every location you operate, which means we're answerable for what happens from pickup to final processing.
Every facility in our network is vetted and documented. Chain of custody records follow your materials through every step, giving you the evidence you need for compliance and ESG reporting.
Consolidated data across all locations rolls into one report. No piecing together invoices from five different vendors or explaining gaps in your diversion numbers to auditors.
We own your program end to end, not as a broker passing you between vendors.
FAQ
Common questions about our program and services.
Yes, one program, consistent service, one invoice across every unit nationwide.
We build programs designed to align with applicable local rules and document diversion across every location.
FOG and used-cooking-oil service is often a specialized line. Contact us to discuss what's in scope for your locations.
Donation can be part of a diversion strategy. Contact us to discuss program options and partners.
Yes, one program with a national hauler network, built around local organics rules so every unit stays compliant under one point of contact.
Still have questions?
Reach out to our team for specifics about your situation.
The services behind your program
One accountable program for every location, hauler, and invoice.
Right-size containers, schedules, and costs with monitoring and ongoing review.
Practical recovery programs with measurable, reportable diversion.
Compactors and balers installed, monitored, and maintained.
Portfolio-level visibility into spend, service, and diversion.
Explore every market WHK serves.
One partner for every location. Compliant, clean, fully documented.
One partner. Every location. Fully documented.