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Home >

Mad Mex - Robinson

Gold Designated Restaurant
  • Phone
    412-494-5656
  • Address
    2 Robinson Plaza Park Manor Dr
    Robinson Twp, PA 15205

    Sustainability Practices

    Waste Reduction

    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

    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

    Post-Consumer Recycled Polystyrene

    We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

    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

    Single Output Napkin Dispenser

    If we offer our guests paper self-serve napkins, we use a single output dispenser

    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

    Encourage Guests to Use Own Containers

    We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

    A. Yes

    Recycled Items List (All)

    We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

    A. Yes

    Recycled Items List (Some)

    We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

    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

    People

    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

    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

    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

    Employee Bonuses

    We provide bonuses or incentives for employee performance

    A. Yes

    Diverse/Inclusive Work Environment

    We work hard to ensure a diverse and inclusive work environment

    A. Yes

    Independent/Locally-owned

    Our restaurant is independently owned by someone who lives within local region

    A. Yes

    Offer Staff Training

    We offer our staff training to further enhance career development

    A. Yes

    Community Partner/Fundraiser/Donater

    We partner, fundraise, or donate to a local community organization, community members, or cause

    A. Yes

    Vulnerable Population Employment Opportunities

    We participate with an organization designed to provide employment opportunities for vulnerable populations

    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

    Prioritize Buying form Underrepresented Farmers

    We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

    A. Yes

    Local Resident Employment Opportunities

    We provide employment opportunities for residents of the local community

    A. Yes

    Secure Location to Store Bicycles

    There is a secure location to store bicycles at or near our restaurant

    A. Yes

    Employees Volunteer

    Our employees participate in volunteer activities

    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

    Employee Health Benefits

    We offer health benefits to our employees

    A. Yes

    Responsible Sourcing

    Refurbished/Remanufactured Furniture

    We use furniture that has been refurbished, remanufactured, or is previously used

    A. Yes

    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

    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 from Local Farmer's Market

    We purchase items at the local Farmer's Market

    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

    Source Humanely Raised/Processed Animal Products

    We source animal products that are humanely raised and processed

    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

    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:

    B. 16-30%: Carry organic certification or are naturally grown

    Water Conservation

    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

    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

    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

    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

    Faucet Turn Off

    We turn off all faucets when not in use

    A. Yes

    Nutrition

    Vegetarian/Vegan Fare

    vegetarian/vegan fare

    A. Yes

    Healthier Menu Items/Side Dishes

    menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

    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

    Calorie Counts

    calorie counts

    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

    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

    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

    Energy Efficiency

    Energy Usage Tracking

    We track the amount of energy our restaurant consumes and our progress on energy efficiency

    A. Yes

    Energy Audit

    We have conducted a professionally done, comprehensive energy audit in the past 5 yaers

    A. Yes

    HVAC Inspected Annually

    We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

    A. Yes

    Energy Star Policy

    We have a policy that we only purchase Energy Star equipment or appliances when available

    A. Yes

    Plastic Strip Curtains

    We have installed plastic strip curtains at walk-in cooler and freezer doors

    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

    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

    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

    Ceiling Fans Use

    We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

    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

    Daylight Sensors

    We use daylight sensors or adjust our indoor lighting based on natural sunlight available

    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

    Sustainable Action Updates

    We include updates on our sustainable actions within staff meetings

    A. Yes

    Sustainable Pittsburgh

    307 Fourth Avenue, Suite 700
    Pittsburgh, PA 15222 USA

    412-258-6642 (phone)
    info@sustainablepittsburgh.org


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