- Phone
15222 - Address
510 Market St
Pittsburgh, PA 15222
Sustainability Practices
People
Sick Leave Compensation
We provide FOH and BOH employees with some form of compensation during sick leave
A. Yes
Employee Vacation Time
We offer our FOH and BOH employees vacation time
A. Yes
Internal Promotions
We offer internal promotions
A. Yes
Employee Cross-training
We cross-train employees across different floor and kitchen positions
A. Yes
Secure Location to Store Bicycles
There is a secure location to store bicycles at or near our restaurant
A. Yes
Bicycle Air Pump/Flat Tire Repair Kit
We have a bicycle air pump and flat tire repair kit on premises
A. Yes
Employees Volunteer
Our employees participate in volunteer activities
A. Yes
Employee Wages Exceed Industry Standard
We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods
A. Yes
Employee Health Benefits
We offer health benefits to our employees
A. Yes
Offer Staff Training
We offer our staff training to further enhance career development
A. Yes
Emergency Rides for Employees
We provide emergency rides for employees
A. Yes
Employee Health & Wellness
We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)
A. Yes
Community Partner/Fundraiser/Donater
We partner, fundraise, or donate to a local community organization, community members, or cause
A. Yes
Meal Program Participation
We participate in a planned, prepared, budgeted meal program to assist in food donations
A. Yes
Local Resident Employment Opportunities
We provide employment opportunities for residents of the local community
A. Yes
Vulnerable Population Employment Opportunities
We participate with an organization designed to provide employment opportunities for vulnerable populations
A. Yes
Responsible Food Choice Opportunities
We participate in cooking classes, farmer events, or provide educational opportunities to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes
A. Yes
Non-working Time Between Shifts
We provide employees with at least 11 hours of non-working time between shifts
A. Yes
Minimum Break Time
We provide employees working double shifts with a minimum break time of two hours
A. Yes
Day Off for Consecutive Work
We provide our employees at least one day off for every five days worked consecutively
A. Yes
Minimum Weekly Working Hours
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours
A. Yes
Front/Back of House Positions
We provide employees with the ability to move between front and back of house positions
A. Yes
Diverse/Inclusive Work Environment
We work hard to ensure a diverse and inclusive work environment
A. Yes
Merit-based Raises
We give raises based on employee performance and responsibility
A. Yes
Employee Discounts
We provide discounts for our employees at our restaurant
A. Yes
Employee Bonuses
We provide bonuses or incentives for employee performance
A. Yes
Energy Efficiency
Programmable Thermostat
We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 85 to cool/62 to heat during non-operating hours)
A. Yes
Weatherproofing Windows/Doors
We have addressed the energy efficiency of our windows and/or doors (through weatherproofing or energy-efficient windows and/or doors)
A. Yes
Energy Star Policy
We have a policy that we only purchase Energy Star equipment or appliances when available
A. Yes
Energy-Efficient Lighting
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)
A. Yes
LED Emergency Exits
We use LED bulbs in lighting or emergency exits
A. Yes
Occupancy Sensors/Timers
We use occupancy sensors/ timers to automatically turn off lights in unoccupied spaces or turn off lights in areas not being used
A. Yes
Renewable Energy Use
We use renewable energy to supply all or a portion of our energy needs
A. Yes
Clean Refrigerator Coils
We regularly clean evaporator and condenser coils on refrigerators (every 3 months)
A. Yes
Hot Water Heater Temperature
We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system
A. Yes
Electronics Shutdowns at COB
We turn off all electronic equipment at the end of business or place them in energy saving mode
A. Yes
Kitchen Equipment Idle Power Downs
We power down the kitchen equipment during slow, idle times
A. Yes
Barrier Between Outside & Entrance
We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)
A. Yes
Insulated Refrigeration Lines
We have insulated all refrigeration cold suction lines
A. Yes
Daylight Sensors
We use daylight sensors or adjust our indoor lighting based on natural sunlight available
A. Yes
Energy Usage Tracking
We track the amount of energy our restaurant consumes and our progress on energy efficiency
A. Yes
HVAC Inspected Annually
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently
A. Yes
Water Conservation
Thaw Frozen Foods in Refrigerator
We thaw frozen foods in the refrigerator (not with running water)
A. Yes
Avoid Hosing Indoor/Outdoor Areas
We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping
A. Yes
Faucet Turn Off
We turn off all faucets when not in use
A. Yes
Water System Leak Checks
We regularly check for and repair leaks in our water system
A. Yes
Precautions to Prevent Wastewater Contaminants
We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains
A. Yes
Water Usage Tracking
We track the amount of water our restaurant uses and our progress on water conservation
A. Yes
Low-flow Pre-rinse Dishwashing Sprayer
We have installed a low-flow pre-rinse sprayer for dishwashing
A. Yes
Reduce Sink Flow Rate
We have addressed water conservation by reducing the flow rate of our sinks
A. Yes
Water-saving Dishwashing
We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing
A. Yes
Toilet Efficiency
We have addressed water conservation through the efficiency of our toilets
A. Yes
Urinal Efficiency
We have addressed water conservation through the efficiency of our urinals
A. Yes
Touch-free Faucets/Motion Sensor Sinks
We use touch-free faucets/motion sensor sinks in restrooms
A. Yes
General
SPR Designation Pledge
We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials
A. Yes
SPR Decal Pledge
We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests
A. Yes
Adopted Sustainability Policy
Our restaurant has adopted a sustainability policy
A. Yes
Sustainability Training for Employees
We provide sustainability-related training and information to all new and existing employees
A. Yes
Sustainable Action Updates
We include updates on our sustainable actions within staff meetings
A. Yes
Waste Reduction
Recycled Items List (All)
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
A. Yes
Recycled Items List (Some) II
We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges
A. Yes
Eliminated Straws
We have eliminated straws from guest use or instilled an "offer first" approach with straws
A. Yes
Sell/Donate Used Cooking Oil
We sell or donate our used cooking oil
A. Yes
Root-to-stem/Nose-to-tail
We practice "root-to-stem" or "nose-to-tail" cooking
A. Yes
Specials/Menu on Chalkboard
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing
A. Yes
Take-out Bagging
We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic
A. Yes
Eliminated Take-out Polystyrene/Styrofoam
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use
A. Yes
Bulk Purchases
We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders
A. Yes
Purchase Recycled Paper Products
We purchase paper products and/or containers made from recycled content
A. Yes
Purchase Recyclable Paper Products
We purchase paper products and/or containers that are recyclable
A. Yes
Purchase Recycled Plastic Products
We purchase plastic products/containers made from recycled content
A. Yes
Purchase Recyclable Plastic Products
We purchase plastic products/containers that are recyclable
A. Yes
Does Not Serve Water Bottled in Plastic
We do not serve water that is bottled in plastic
A. Yes
Paperless Guest Order System
We use a paperless system to process guest orders
A. Yes
Paperless Vendor Order System
We use a paperless ordering and billing for vendors where it is available
A. Yes
Environmentally-friendly Cleaning Products
We use environmentally-friendly cleaning products
A. Yes
Linen Napkins
We use linen napkins
A. Yes
Multi-use Dishware
We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)
A. Yes
Electronic Utility Bills
We pay utility bills electronically (when given the option)
A. Yes
Nutrition
Healthful, Plant Based Oils
We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat oils)
A. Yes
Live Well Allegheny Status
We have satisfied the requirements to earn Live Well Allegheny status. (Note: If your restaurant is located in Allegheny County, completing these actions will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by completing LWA Restaurant requirements.)
A. Yes
Half Portions
half portions of select menu items or small plates (tapas)
A. Yes
Vegetarian/Vegan Fare
vegetarian/vegan fare
A. Yes
Entrees Served with Fruits/Veggies
entrée items served with fruits and/or vegetables
A. Yes
Allergen-Free Options
allergen-free options
A. Yes
Low-sodium Options
low-sodium options
A. Yes
Organic/Non-GMO Ingredients
organic, non-GMO ingredients in beverages or raw baking materials used for food
A. Yes
Ancient Grains
ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)
A. Yes
Low Calorie Salad Dressings
low calorie salad dressings
A. Yes
Smaller Sized Soda Options
smaller sized soda options
A. Yes
Whole Grain Ingredients in Children's Meals
whole grain ingredients are used in children's meals
A. Yes
Fruits/Vegetablies Offered with Children's Meals
fruits or vegetables are offered with children's meals
A. Yes
Soft Drink Alternatives for Children's Meals
alternatives to soft drinks for children's meals
A. Yes
Lean Proteins in Children's Meals
lean proteins are used in children's meals
A. Yes
Low Fat/Calorie/Sugar/Sodium Options for Children's Meals
low-fat, low-calorie, low-sugar, or low-sodium options for children's meals
A. Yes
Responsible Sourcing
Certified Organic/Fair Trade/Bird Friendly Coffee & Tea
We serve certified organic, fair trade, and/or bird friendly coffee and/or tea
A. Yes
Products/Ingredients from Local Businesses
We derive some products from local businesses (i.e. cheese, milk, coffee, baked goods, beer, wine, spirits, invasive species, raw baking materials) or buy some ingredients regionally (i.e. flour, grains, beans)
A. Yes
Source Seafood Sustainably
We source our seafood sustainably [Consult Monterey Bay's Seafood Watch Guide (do not serve from 'Avoid' column), Blue Ocean Institute's Guide to Friendly Seafood (do not serve those coded as orange or red), or purchase from a supplier certified by the Marine Stewardship Council]
A. Yes
Purchase from Farmer Coop, Local Food Hub/Purveyor
We make purchases from a farmer coop, local food hub, or local food purveyor
A. Yes
Source Products from Regional Third Party
We source products from a regionally-based third party supplier
A. Yes
Seasonal Menus
We rotate menu items based on seasonality
A. Yes
Purchase Local, Cage-Free, Organic Eggs
We purchase eggs that have at least one of the following characteristics: local, cage-free, organic
A. Yes
Pickle/Preserve Foods
We can, pickle, or preserve foods
A. Yes
Make Select Items In-house
We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas
A. Yes
Make Own Non-alcoholic Beverages, Beer, Wine, Spirits
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)
A. Yes
Produce Sourcing
When in season, our produce is sourced:
C. 31-45%: (Locally) From within a 150 mile radius
Meat Sourcing
Our meats are sourced:
B. 26-50%: (Regionally) From within a 400 mile radius
Recognize Local Farms/Vendors
We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing
A. Yes
Hyperlocal Sourcing
We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)
A. Yes
Adopted Form of "Meatless Mondays"
We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)
A. Yes
Source Humanely Raised/Processed Animal Products
We source animal products that are humanely raised and processed
A. Yes
Produce, Meats, Beans Sourcing
Our produce, meats, and/or beans:
D. 46-100%: Carry organic certification or are naturally grown