Business Profile Example
BUSI NESS PROFILE (Exampl e)
Type of Business:
Corner Store, service station & Deli (operating 24/7)
Contact:
John D. (owner)
Assessment Request:
John, “I just bought this place and I could use all the advice I can get to help
reduce my costs.”
Business History:
John recently retired from a local utility company and bought the business
which had been in operation for over 15 years. Several of the other staff had 3
to 4 years history with the previous owners.
Number of Staff:
3 full time and 6 part-time. Including owner & manager
Building Features:
Fuel pump islands on two sides of the 1550 sq. ft. structure, 850 sq. ft. of retail
area, including cooler space and small snack bar. 1 office w/ 2 desks, 200 sq.
ft. receiving/storage room, three rest rooms, and 90 sq. ft. behind the deli /
register counter. Employee parking adjoins the rear of the bldg with alley
access for deliveries through a rear entrance, which is poorly lighted.
WDS in use:
Historically, 2 separate two-yd dumpsters are used to accommodate all waste
generated by the operation, one dumpster is emptied 6 times a week, the
other is emptied three times a week (M/W/F). Neither dumpster is kept inside
an enclosed area. The cost for this level of service being $731.00 per month /
$8,772 annually, plus regular extra volume charges.
Waste Assessment Findings:
Empty cardboard boxes (from staff & vendors stocking) were not being broken down
before disposal, thus appearing to represent up to 45% of actual waste (by volume) on
days freight is received.
Trash can liners (24 per day) were tied off retaining air in 25 to 50% of their capacity.
Paper towels from rest rooms, fuel islands - the deli and housekeeping activities
represented 20% of actual waste (by volume).
The office is flooded daily with trade and product journals, catalogs and other related
mailings, repr es ent ing 3 to 5% (b y weight) of all generated w aste pap er .
Food waste from the deli and snack bar appeared to represent less than 15% of actual
waste (by volume).
The 2 dumpsters appeared to be commonly used by neighboring businesses, vendors
and/or the general public, due to easy access. This represented up to 25% of the actual
waste (by volume).
Accompanying Observations:
Staff empties 8 trash cans, replacing plastic liners each time, on each of the three daily
shifts.
No effort is made to reduce air mass before placing trash can liners in dumpsters.
The two public rest rooms are accessible from only the exterior of the building.
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