Transform a fast-casual restaurant into a zero-waste restaurant
Design a goods procurement and waste management process for a restaurant that reduces or eliminates non-degradable waste
Certified by
Waste Management Specialist
Food & Beverage
Menterns at work
Time Commitment
Submit First Draft in 15 days
30 days
Tools you’ll learn
Here’s What You Work On
About the Company
Ram ki Bandi is a fast casual restaurant that operates from tiny food corners and carts across the city of Hyderabad. It is a decades-old restaurant that serves the needs of Hyderabadis craving their dosas and idlis at all hours of the day! At nearly all hours of the day, one or the other outlet of Ram ki Bandi is open and serving hot food! Ram ki Bandi brings to you an unique challenge in this menternship. Restaurants like Ram ki Bandi struggle with the problem of staggering amounts of waste in the forms of spoilt raw food, stale cooked food, leftovers and also packaging material. In this menternship, you have the opportunity to solve this problem for all fast casual restaurants that are similar to Ram ki Bandi. Fast casual restaurants are pretty much like fast food restaurants, except they also serve ‘slow food’ from local cuisine. Most street food vendors with medium-sized outlets with a sit-and-dine facility fall into this category!
the following work techniques
Food waste management
Restaurant waste management
Zero-waste restaurant design
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Bridging the gap
Street food vendors in India (and in fact all of South-East Asia) operate mostly in the informal sector, and hence their waste management problem is also serviced by the informal sector. They do not have any means of assessing how to procure goods in a manner that waste is minimized. They also do not have access to facilities that can help them dispose of waste in a sustainable manner. It is believed that nearly 40% of food produced in third world countries goes to waste due to a fragmented supply chain. A large portion of this waste is coming from restaurants like these. These restaurants are also large consumers of single-use plastic packaging as it is the cheapest option. How do we solve this waste management problem? Is there a way an average street food outlet can generate zero waste? We believe that there is. And, that you can find it!
the following skills
Project Management
Quality Management
Waste Management
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Expected output
Design an end-to-end goods procurement to waste disposal model for a fast-casual restaurant near you.
the following deliverables
Research report on zero-waste restaurants
An operation model for zero-waste restaurant
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What you’ll need before starting
Looks like you don’t need anything to start this Menternship, so go ahead and enroll yourself now!
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It was amazing! I learnt so many things like creating engagement on social media platforms. The 1:1 with mentors were super helpful. I learnt how to create Instagram ads, identify goals & do competitor analysis- so many things.
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My experience was very useful as I learnt so much about Fleet Management & Digital Marketing connected to the real-world scenario. I learnt how to actually work with social media channels like IG & Facebook. 
Transform a fast-casual restaurant into a zero-waste restaurant
Design a goods procurement and waste management process for a restaurant that reduces or eliminates non-degradable waste
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