- Phone
412-709-5275 - Address
774 Penn Ave
Wilkinsburg, PA 15221
- This organization is majority owned by (if private) or directed by (if public or non-profit) someone who identifies as members of the following underrepresented group or groups
LGBTQIA
Sustainability Practices
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
People
Diverse/Inclusive Work Environment
We work hard to ensure a diverse and inclusive work environment
A. Yes
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
Employee Cross-training
We cross-train employees across different floor and kitchen positions
A. Yes
Front/Back of House Positions
We provide employees with the ability to move between front and back of house positions
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
Community Partner/Fundraiser/Donater
We partner, fundraise, or donate to a local community organization, community members, or cause
A. Yes
Local Resident Employment Opportunities
We provide employment opportunities for residents of the local community
A. Yes
Urban Farm/Community Garden Involvement
We are involved with an urban farm or community garden that supplies a portion of our produce
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
Charity Donations
We donate used cookware, linens, equipment, electronic, furniture, curtains, etc. to charity
A. Yes
Prioritize Buying form Underrepresented Farmers
We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers
A. Yes
Employee Health Benefits
We offer health benefits to our employees
A. Yes
Independent/Locally-owned
Our restaurant is independently owned by someone who lives within local region
A. Yes
Emergency Rides for Employees
We provide emergency rides for employees
A. Yes
Non-working Time Between Shifts
We provide employees with at least 11 hours of non-working time between shifts
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
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
Energy Efficiency
Non-operating Hours Lighting
We turn off non-emergency indoor lights during non-operating hours
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
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
Natural Cooling
We use natural cooling in place of air conditioning, when acceptable
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
Energy Star Policy
We have a policy that we only purchase Energy Star equipment or appliances when available
A. Yes
Responsible Sourcing
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
Cooperative Purchasing
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities
A. Yes
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
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
Source Humanely Raised/Processed Animal Products
We source animal products that are humanely raised and processed
A. Yes
Produce Sourcing
When in season, our produce is sourced:
D. 46-100%: (Regionally) From within a 400 mile radius
Meat Sourcing
Our meats are sourced:
D. 76-100%: (Regionally) From within a 400 mile radius
Produce, Meats, Beans Sourcing
Our produce, meats, and/or beans:
C. 31-45%: Carry organic certification or are naturally grown
Refurbished Appliances
When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment
A. Yes
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
Refurbished/Remanufactured Furniture
We use furniture that has been refurbished, remanufactured, or is previously used
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
Nutrition
Vegetarian/Vegan Fare
vegetarian/vegan fare
A. Yes
Organic/Non-GMO Ingredients
organic, non-GMO ingredients in beverages or raw baking materials used for food
A. Yes
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
Waste Reduction
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
Recycled Items List (All)
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
A. Yes
Electronic Utility Bills
We pay utility bills electronically (when given the option)
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
Compost Food Waste
We compost our food waste
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
Purchase Recyclable Paper Products
We purchase paper products and/or containers that are recyclable
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
Purchase Recycled Paper Products
We purchase paper products and/or containers made from recycled content
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
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
Capture Rainwater
We capture rainwater
A. Yes
Water System Leak Checks
We regularly check for and repair leaks in our water system
A. Yes
Faucet Turn Off
We turn off all faucets when not in use
A. Yes
Water Usage Tracking
We track the amount of water our restaurant uses and our progress on water conservation
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