How we can to maje a preventive maintenance plan in a Restaurant who needs to make changes to improve the sustainable program and waste management initiative, We talk about all equipments like refrigeratoes, water coolers, chillers etc. even thought we knows It will add some small significant cost initially but there would be huge saving in long term. Describe

and How is the best way to be given to all staff member regarding the waste management initiatives through training program. and motives to the customers and staff members will be motivated from such initiatives.