Bootstrap uses buckets, Slim Jim’s, and 64-gallon toters to help restaurants, cafes, cafeterias, and eateries of all sizes divert their compostables from landfills. From the get-go, we work with our clients (and their staff) to devise then implement the right strategy and schedule to manage their organics. We also provide quarterly reports that describe your establishment’s environmental impact, all while sharing your composting journey through our social media channels. It’s our hope that you use this information to market and tout your joint! Fee and prices vary. To get the Boot rolling, please fill out this form and we’ll send along a proposal shortly.