If you are a foodservice operator who has been relying on single-use foodware for your in-house dining operations, the switch to reusables can seem daunting and, like all change, isn’t necessarily easy. There are logistics to consider and account for when making the transition, and this document aims to address the most common concerns in a meaningful way. Whether you are a caterer, a mobile food vendor, or run a restaurant, café or institutional kitchen, this is intended to provide helpful insights into the logistics and highlight the benefits of making the transition to reusable foodware onsite.