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03 Sector · F&B

Cut the haul.
Cut the smell.
Cut the bill.

High-volume kitchens generate dense, wet, energy-rich waste, exactly what an anaerobic digester wants. On-site plants eliminate haul-away contracts, eliminate odour issues, and offset cooking gas at the source.

Talk to us about your kitchen Size a plant ↓
What makes F&B venues different

Three peaks a day. The plant absorbs all of them.

F&B waste is not a flat curve, it spikes hard around breakfast, lunch, and dinner service. Our pre-treatment buffer absorbs surge loads so the digester sees a smooth, optimised feed.

07–10 hrs · Breakfast
Lighter, drier, eggs, bread, fruit
12–15 hrs · Lunch
Peak load, rice, dal, sabzi, plate scrapings
19–23 hrs · Dinner
Densest, meats, oils, large prep waste
00–07 hrs · Digester runs
Buffer feeds digester through quiet hours
How it works · in this sector

From waste to working plant.

Same four-stage process across every sector, but tuned to the inputs, peaks, and outputs that matter here.

P.01
Kitchen prep + service
Plate scrapings, prep trim, buffet leftovers
P.02
Surge buffer tank
Smooths peak loads from three meal services
P.03
Mesophilic digester
High-yield substrate · 25–30 days retention
P.04
Gas → kitchen burners
Direct offset of LPG cylinders at source
Feedstock

What goes in.

The substrate determines plant size, gas yield, and everything downstream. Here is what we typically design for in this sector.

F.01
Plate scrapings & prep waste
0.5–1.5 kg/cover/day
Varies sharply by cuisine, North Indian higher than Continental.
F.02
Used cooking oil residue
Pre-grease-trap
Captured separately, processed in dedicated pre-treatment.
F.03
Buffet leftovers
High peak loads
High-yield substrate, but managed via the buffer tank.
Plant sizing · interactive estimate

Drag. See your plant.

Slide to your scale. The output ranges below are based on typical performance from plants we operate. Final numbers come after a feedstock audit and DPR.

Average daily covers
1000covers/day
2005,000
Daily biogas
,
LPG offset / month
,
CO₂e avoided / yr
,
Power equivalent / day
,
Hotels and restaurant clusters typically pay back in 3–4 years on haul-cost elimination + LPG savings combined.
Estimates are illustrative ranges. Site-specific output depends on feedstock quality, weather, and operating conditions.

Built around the regulations that govern F&B venues.

Compliance is engineered in from the design stage, sensor-driven audit trails, automatic reporting, and pre-filled regulatory submissions are part of the plant, not bolted on afterward.

✓
SWM Rules 2016
Bulk generator obligation triggers at 100 kg/day, most mid-size hotels qualify.
✓
FSSAI hygiene
Storage and pre-treatment areas comply with food-safety norms.
✓
Local C&D + fire NoC
Standard construction permissions; we handle filings.
✓
Star-rating sustainability
Plant counts toward LEED, GRIHA, and STR sustainability scoring.
vs. the alternatives

Better than what you do today.

Compared head-to-head against the three things you might do instead with the same waste stream.

Dimension
BioSarthi
Haul-away
Composting
Landfill
Disposal cost
Eliminated
₹40–120k/month
Limited urban viability
Tipping fee + transport
Odour at kitchen door
Closed system · negligible
High · at bin storage
High during turning
Not applicable
Brand / sustainability scoring
LEED + STR-eligible
No
Limited
Negative
Energy offset
8–15 LPG cyls/month
None
None
None
Pest risk
Closed · minimal
Variable · at bins
Higher · open piles
Off-site
From decision to dispatch

Five phases. Predictable.

A typical f&b venues deployment moves through these five phases. Timelines are real, not aspirational.

01
01 / Kitchen audit
Week 1
Cover counts, prep waste sampling, MEP space.
02
02 / Compact design
Weeks 2–3
Footprint optimisation, surge tank sizing, gas routing.
03
03 / Install
Months 2–4
Often integrated into service yard or rooftop plantroom.
04
04 / Stabilise
Month 5
Full kitchen integration, staff training, dashboard handover.
05
05 / Optimise
Ongoing
AI tuning by cuisine + occupancy patterns.
Plant snapshots

Inside an operating F&B venues plant.

Visual landmarks of a typical plant in this sector. Real photos go here once approved by the operator.

Kitchen connect
Service-yard intake from kitchen back-of-house
Surge buffer
Three-meal load smoothing tank
Burner side
Existing kitchen burners on plant gas
Dashboard
F&B Director sees haul savings live
Illustrations · representative · real photographs available on request
In their words

Restaurants & hotels already running.

A small selection of operators we work with in this sector.

"The haul contract was ₹85k a month. The plant pays itself off on that line alone."
F&B Director
Five-star hotel, Gurugram
450 kg/day · live since 2024
"No more odour complaints from the back-of-house. That alone was worth it."
GM
Boutique hotel chain, Goa
180 kg/day · live since 2023
Frequently asked

Things F&B venues always ask.

Six questions we hear in nearly every first conversation with a f&b venues operator.

A 300 kg/day plant occupies 60–80 m² and can sit in most service yards. Rooftop options exist for compact urban hotels using membrane gasholder design.
Used cooking oil should NOT enter the digester directly, it inhibits microbes. We pre-separate it and process via emulsification or sell to authorised UCO collectors. The grease-trap fraction is fine.
No, biogas after scrubbing has the same combustion properties as LPG. Burner-side flame quality is identical; chefs notice no difference.
Plants tolerate 40–50% load variation without intervention. For longer downturns we throttle and co-feed garden/horticultural waste from the property.
Yes, for restaurant clusters within 15 km, a hub plant collecting from 5–8 outlets works well. Per-outlet plants make sense above ~250 kg/day.

Designing for f&b venues?

30 minutes with our team. Walk out with a feedstock audit checklist, indicative plant size, and a clear next step.

Talk to us about your kitchen
How we serve this sector

Six services. Pick what you need.

Some clients start with monitoring on an existing plant. Others come for a full turnkey build. We meet the operator where they are.

01 Real-time monitoring→ Patented IoT layer. Methane, gas, efficiency, uptime — across every plant. 02 AI yield prediction→ Forecast gas output 7–14 days ahead from feedstock, weather, and digester telemetry. 03 Turnkey plant delivery→ End-to-end plant build. From DPR to commissioning. Single contract, single team. 04 Waste-to-energy consulting→ Feasibility, DPR, GOBARdhan, SATAT, cluster planning. Owner-side strategy. 05 O&M and remote ops→ 24/7 operations. Remote monitoring + on-site engineers + performance guarantees. 06 FOM / LFOM playbook→ Turn the by-product into a second revenue line. GOBARdhan-aligned, offtake-ready.
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