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Home >

T-Swirl Crepe

Silver Designated Restaurant
  • Phone
    412-586-7663
  • Address
    1714 Murray Ave
    Pittsburgh, PA 15217

    Sustainability Practices

    Nutrition

    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

    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

    People

    Emergency Rides for Employees

    We provide emergency rides for 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

    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

    Weekly Hour Cap for Employees

    Our full-time salaried employees work an average no more than 35-45 hours/week

    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

    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

    Diverse/Inclusive Work Environment

    We work hard to ensure a diverse and inclusive work environment

    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

    Encourage Guest Alternative Transportation

    We encourage guests to take alternative transportation to get to our restaurant

    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 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

    Responsible Sourcing

    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

    Source Products from Regional Third Party

    We source products from a regionally-based third party supplier

    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

    Hyperlocal Sourcing

    We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

    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

    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

    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:

    A. 1-15%: Carry organic certification or are naturally grown

    Waste Reduction

    Root-to-stem/Nose-to-tail

    We practice "root-to-stem" or "nose-to-tail" cooking

    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

    Specials/Menu on Chalkboard

    We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

    A. Yes

    Recycled Items List (All)

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

    A. Yes

    Purchase Recyclable Paper Products

    We purchase paper products and/or containers that are recyclable

    A. Yes

    Purchase Recyclable Plastic Products

    We purchase plastic products/containers that are recyclable

    A. Yes

    Single Output Napkin Dispenser

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

    A. Yes

    Paperless Vendor Order System

    We use a paperless ordering and billing for vendors where it is available

    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

    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

    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

    Water Conservation

    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

    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

    Reduce Sink Flow Rate

    We have addressed water conservation by reducing the flow rate of our sinks

    A. Yes

    Energy Efficiency

    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

    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

    Non-operating Hours Lighting

    We turn off non-emergency indoor lights during non-operating hours

    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

    Energy Usage Tracking

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

    A. Yes

    Sustainable Pittsburgh

    307 Fourth Avenue, Suite 700
    Pittsburgh, PA 15222 USA

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


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