Taking care of your daily grind.
About
GroundSteam-ing will reduce your restaurant’s costs and environmental footprint.
"Since 2012, from my restaurant alone, we have diverted almost 500,000 lbs out of my waste stream."
~ Brian Hicks, Tim Hortons owner, Devon AB
background
Brian Hicks is the owner of a Tim Hortons restaurant in Devon, AB. Like most restaurant owners, he is concerned with the cost and environmental impact of the organic waste going into landfill. One fine day in 2012, Brian was chatting with a local farmer about this challenge and how he was looking for a solution - not just for his used grounds, but for every restaurant owner. Together, they talked it through and the first step of the idea was born. They'd haul it away, compost it and use it on his acreage as soil enhancement. In return, Brian would give him all the coffee he could drink...
By the end of December 2017, Brian diverted over 500,000 pounds of coffee grounds out of the waste stream from his restaurant alone! Brian’s restaurant was honoured as the first recipient of the Devon Environmental Sustainability Award and he was nominated and as a finalist for the Emerald Award.
Brian realized their success needed to be developed into a service for other restaurants and other farmers. It was time to take the next step.
GroundSteam was born and now provides service to many restaurants in the Edmonton area and is continuing to pick up Steam.
Testimonials
That’s not hot air, people are talking GroundSteam.
Greg Bryson:
So far the program has been very successful
and we do not miss taking 30lb bags of coffee grounds to the dumpster every hour.
Dane Walter:
Less garbage bags and lower lift fees makes GroundSteam a break-even venture. It’s also much easier and cleaner work for our team. GroundSteam is strengthening our brand and our team with every pickup.
Chris Király:
This is such a great idea, I'm going to look for
a GroundSteam logo and buy my coffee there!
The Method
We’ll lower your impact on the environment without additional impact on your operation.
EASY for your team members
COST effective for your restaurant
FITS easily in your exisiting restaurant footprint
FAST – not interfering with service expectations
DROP-OFF – we deliver green bins to the back of your restaurant
PLACEMENT – the bin easily wheels inside to an appropriate position
GRIND BUCKETS – hold grounds until excess water has drained
GREEN BINS – instead of the garbage, full grind buckets dump into green bin
REPEAT – full bin wheels out the back door and an empty one wheels in...
LESS BAGS
- no more 1/3 filled, double bagged garbage bags filled with heavy and wet grounds
- less 'bag-drag' means more time for your staff to serve your guests
- let’s do the math! 15¢/bag x 2 bags x number of changes during a shift x number of shifts/week/month/year! = a LOT of bags – not to mention the grumpy staff that have to go and lift that heavy, awkward mess into a dumpster – during all kinds of nasty weather! [the coffee isn’t the only thing steaming at this point…]
WEIGHT LOSS
- less weight in your dumpster can mean less tipping fees
- when its time to renegotiate the fees, we’ll provide the math to justify your request for lower tipping fees!
GREEN
- your coffee grounds get a second life
- you can choose this eco friendly option before your municipality mandates how you manage your wet waste
- it feels good to “do the right thing” – especially when there is no downside
The Coffee Mugs
The Human Beans taking care of your daily grind!
Kevin Humphreys
Steam Engineer
Kevin is the “Steam Engineer” behind the scenes. He is constantly working on alternative uses for the coffee grounds. We think of him as “Grindstein”.
Brian Hicks
Big Bean
Brian is the “Big Bean” behind the coffee counter. When you’re ready to GroundSteam your site, he'll teach your staff to do the right thing behind your counter.
GroundSteam, Devon, AB
780 977-5788 [Brian]
dailygrind@groundsteam.ca
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