Less collections, more space for McDonald’s Klagenfurt

In Klagenfurt, Austria, 2 McDonald’s restaurants have taken an important step towards smarter and more efficient waste management. Both locations are run by a father-and-son duo: Rudolf and Manuel, each responsible for their own restaurant. Despite operating independently, they share the same vision when it comes to efficiency, cleanliness and sustainability. That vision led them to choose a Sidcon underground compactor.

Rudolf explains how the journey started. While looking for a way to reduce the number of waste collections and increase storage capacity, he began researching compaction solutions online. “I wanted to compact waste to get higher volumes and higher weights,” he says. “That’s how I found Sidcon.” After the initial contact, he approached the city of Klagenfurt to ask whether they would be able to empty an underground compactor. The response was immediate and positive.

Today, the difference is significant. Instead of emptying multiple wheelie bins once or twice a week, the underground compactor is collected only once every 4 to 5 weeks. “For us that’s a huge improvement,” Rudolf explains. “And for the city as well, because it means fewer collection movements.” Seasonal fluctuations and unexpected peaks in waste used to require extra pickups. With the large capacity of the underground compactor, those additional collections are no longer needed. Fewer collections also mean less heavy traffic around the restaurant and significantly lower CO₂ emissions.

Clean surroundings and efficient daily operations

Beyond logistics, the impact is also noticeable around the restaurant. Storing waste underground has eliminated issues with pests and unpleasant odours. “That’s a major benefit,” Rudolf says. “Pests simply can’t reach the waste anymore.” For Rudolf and Manuel, maintaining a clean and tidy environment around their restaurants is extremely important, and the underground compactor helps them achieve exactly that. Space that was previously taken up by containers is now available for greenery and parking, contributing to a cleaner and more welcoming environment.

Manuel, whose restaurant completed its renovation earlier and therefore installed the compactor first, highlights another important advantage: efficiency for employees. “Every process within McDonald’s is focused on efficiency,” he explains. “This solution fits perfectly with that mindset.” Staff no longer need to manage multiple containers or walk long distances to dispose of waste. The system is intuitive, safe and easy to use, which makes daily operations smoother.

The city of Klagenfurt also sees the value. As underground compactors are still relatively new in the area, the municipality even suggested combining collections from both restaurants. Because both locations generate roughly the same amount of waste, this works perfectly and further optimises the collection process.

''Instead of emptying multiple wheelie bins once or twice a week, the underground compactor is collected only once every 4 to 5 weeks.''

Sustainability and reliability in practice

Inside the restaurants, waste separation plays a key role. Hosts and hostesses collect waste from tables and return it to dedicated hand-in points, where it is carefully separated. This results in a recycling rate of around 90%. In addition to paper, cardboard and plastics, innovative techniques are used to process food waste and used frying oil. “Sustainability and innovation are a big part of our mindset,” Rudolf says. “Our restaurants are among the most modern out there, and we’re always open to new techniques that help us improve.”

Despite Sidcon being based in the Netherlands, distance has never been an issue. Both Rudolf and Manuel emphasise that communication is clear, fast and reliable. Even though no malfunctions have occurred since installation, it is reassuring to know that Sidcon is always reachable and responsive.

Asked whether they would recommend the solution, the answer is unanimous. The underground compactor delivers efficiency, cleanliness and reliability, exactly what both restaurants were looking for.