- Phone
15222 - Address
903 Penn Ave
Pittsburgh, PA 15222
Sustainability Practices
Energy Efficiency
Natural Cooling
We use natural cooling in place of air conditioning, when acceptable
A. Yes
HVAC Inspected Annually
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently
A. Yes
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
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
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
People
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
Underserved Communities Food Provision
We help to provide access to healthy, fresh food to people in underserved communities
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
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 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
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
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
Responsible Sourcing
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
Seasonal Menus
We rotate menu items based on seasonality
A. Yes
Source Products from Regional Third Party
We source products from a regionally-based third party supplier
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:
A. 1-15%: (Locally) From within a 150 mile radius
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
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
Waste Reduction
Purchase Recyclable Plastic Products
We purchase plastic products/containers that are recyclable
A. Yes
Paperless Vendor Order System
We use a paperless ordering and billing for vendors where it is available
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
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 Recyclable Paper Products
We purchase paper products and/or containers that are recyclable
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
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
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
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
Water Conservation
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
Urinal Efficiency
We have addressed water conservation through the efficiency of our urinals
A. Yes
Thaw Frozen Foods in Refrigerator
We thaw frozen foods in the refrigerator (not with running water)
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