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You Drink.
We Dispose.
Built for Restaurants, Bars, Lounges, Clubs & Banquet Events
Every drink that comes back is somebody’s problem.
Half-finished cocktails. Melting ice. Limes, straws, cups. It all has to go somewhere — and right now it goes into whatever is closest, and somebody carries it.
The bus tub sloshes
Five gallons of liquid, carried by hand across a wet floor, at the busiest moment of the night. Everyone has seen how that ends.
The liner splits
A trash bag was never built to hold liquid. Ice melts, weight builds, and the bag gives out somewhere between the bar and the back door.
Nobody knows it’s full
Until it overflows. Then a bartender is mopping instead of pouring, and the line at the well stops moving.
A bus tub holds about five.
The Beverage Bin’s sealed bottom reservoir takes 21 gallons of liquid before anyone has to empty it. That is four full bus tubs your staff never have to carry.
Pour a drink in. Watch what happens.
This is the part no other bin does. The upper strainer catches the ice, the fruit, the straws and the cups. The liquid keeps going — straight down into a sealed 21-gallon reservoir underneath.
Solids stay dry and light. Liquid stays contained. Nothing has to be poured off, fished out, or separated later.
Illustration only — each pour represents one tray of returned drinks. The 21-gallon reservoir capacity is the real product spec.
Tap a part. See the real thing.
Every part of the Beverage Bin earns its place on a busy service floor. Pick one and we’ll show you the actual component, close up.
You already have something. Here is why it isn’t this.
The honest version, side by side with what most service floors are using right now.
| Bus tub | Trash can & liner | Beverage Bin | |
|---|---|---|---|
| Liquid capacity | About 5 gallons | Not rated for liquid | 21 gallons |
| Separates ice, fruit & straws from liquid | No — everything mixes | No — everything mixes | Yes — dual compartment |
| Getting it to the station | Carried by hand | Dragged or carried | Rolls on locking casters |
| Tells you when it’s full | No | No | Yes — Liquid Level Reader |
| Holds liquid without leaking | Sloshes when moved | Bag can split | Sealed HDPE reservoir |
| Emptying it | Lift it full | Lift the wet bag out | Roll it — 15 lbs empty |
| Fits in the bar well | Sometimes | Rarely | 8–10 in deep |
Will it actually fit behind my bar?
The real numbers, so you can measure your well before you order anything.
The sealed bottom reservoir holds 21 gallons before it needs emptying.
Narrow enough to slide into the well instead of blocking the walkway.
Sits between stations without eating into your working space.
33 in of bin plus 3 in of caster — dump height, so nobody is bending over.
One person moves it. Locking casters hold it exactly where you put it.
Heavy-duty and leak-resistant. Resists cracking, warping and odor retention.
Built in, so staff empty it before it overflows instead of after.
Red, black, blue, green and yellow — color-code by station or by waste type.
What it quietly gives back.
The dual compartment doesn’t just tidy the bar. It changes what runs down your drain, and what your staff spend the shift doing.
The tap stops coming on
Right now every dumped drink means running water — flushing the sink, chasing ice and citrus down the drain, rinsing the tub. When the liquid goes into a sealed reservoir and the solids stay on the strainer, there is nothing left in the sink to wash away. The tap simply doesn’t need to come on.
Your staff stay on the floor
Every trip to the sink is a bartender with their back to the room. Dumping into the bin takes a second and happens at the station — so the minutes that used to go into rinsing and carrying go back into pouring, and into the people waiting.
Your guests feel the difference
Nobody compliments a clean bar — they just come back to it. Faster service, a dry floor and staff who have time to talk are the things people describe when they tell somebody else where to go.
No sink means no tap.
This is the part that shows up on the water bill rather than the invoice. Every drink dumped in a sink is water running — flushing it through, chasing the ice and citrus down, rinsing the tub afterwards. Send the same drink into a sealed reservoir and there is nothing left to wash away.
Set the sliders below roughly to your own night and see the direction it moves in.
Picture it on your own floor
Set the sliders roughly to your night. The point isn’t the exact figure — it’s the direction.Where it sits, hour by hour.
One shift, start to finish — and the moment in each hour where the bin is doing something your team would otherwise be doing.
Pre-service
Bins roll out to their stations and the casters lock. No setup, no liners to fit, nothing to assemble — it is ready because it was rinsed at close last night.
Doors open
The first returns come back half-finished. They go straight into the bin at the station instead of traveling to a sink — ice and citrus stay on the strainer, liquid drops away.
Wave one
The room fills and the pace changes. This is the hour where a bus tub would already be full and somebody would be carrying it across a wet floor. Instead the reservoir is barely a third down.
Peak
Everything is moving at once. The Liquid Level Reader is the only thing anybody needs to glance at — and it is still short of full, so no one is making a decision about it mid-rush.
Close
One roll to the drain, one empty, one rinse. The solids are already separated and dry on the strainer, so nothing has to be fished out or poured off. Then it rolls back and locks for tomorrow.
See the Beverage Bin in action.
“The All New Beverage Bin” — a close look at the dual-compartment build, the reservoir and how it moves.
Smarter beverage waste management starts here.
Built for bars, restaurants, lounges, stadiums, catering services and event venues, the Beverage Bin streamlines cleanup and improves operational efficiency wherever service gets busy.
The back-of-house side of it.
Liquid waste is the part of a service floor an inspector looks at hardest. Here is how the build answers for itself.
Liquid stays in a sealed reservoir
Waste liquid isn’t sitting in an open tub or soaking through a liner. It goes into a leak-resistant bottom chamber and stays there until somebody empties it on purpose.
Smooth surfaces, no seams to scrub
The HDPE interior is smooth enough that a rinse is the whole job — there is no textured surface or fabric holding residue between shifts.
The material doesn’t hold a smell
Commercial-grade HDPE resists odor retention, cracking and warping. A bin that has been in service for months doesn’t announce itself from across the room.
Solids never sit in standing liquid
Ice, fruit and straws stay above the water line on the strainer instead of steeping in a tub of warm mixed waste — which is where most of the smell comes from in the first place.
Pick a color. The whole room changes.
Color-code by station, by waste type, or just by what matches your room. Every color is the same commercial-grade build.
Five colors isn’t decoration. It’s a filing system.
Most venues buy more than one — and the moment you have two, color stops being a preference and starts doing work. Two ways operators use it:
Where the Bin goes to work.
From cinema lobbies to airport terminals, hospital cafés to nightclubs — in every color, on floors that never stop moving.
This started as drawings, not a trash can.
The dual compartment, the strainer height, the caster placement, the depth that lets it sit in a bar well — none of that is an accident. It was drawn, prototyped and revised before a single unit was molded.
One bin, or a full container.
Same production line, same commercial spec, whether you order a single unit for one bar or palletize a whole venue group. Here is what that actually looks like.
What operators say after a few shifts.
“We picked up the blue Beverage Bin for our business and it’s been a game changer. During busy hours, dumping drinks is quick and mess-free, and our bar stays way cleaner than before.”
“We use the black Beverage Bin in our café and it’s been surprisingly helpful. It keeps our sink area clear and makes it easy to dump unfinished drinks without slowing things down.”
So how many do you actually need?
Tell us about your floor and we’ll size it — so you already know what you’re looking for by the time you hit the shop. No form, no email.
Volume savings. Buy more, save more.
Buy more, save more — the per-bin cost drops with every step up. Every option ships in all five colors, and current pricing lives in the shop.
Outfit an entire venue or banquet floor in one order.
View In Shop →The beginning of Beverage Bins.
Built from real nights on real service floors, the Beverage Bin was engineered to solve one problem: cleanup that couldn’t keep up. Today it’s the commercial-grade standard for venues that can’t afford to slow down.
Read Our Full StoryLatest news, events & industry updates.
Product launches, hospitality insights, trade shows and commercial beverage waste management trends.
Learn MoreChoose your color today.
Five colors. One dual-compartment system. Built for whatever your service floor throws at it.
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