- Phone
15219 - Address
600 Grant St
Pittsburgh, PA 15219
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 - 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 - A. Yes
Adopted Sustainability Policy
Our restaurant has adopted a sustainability policy
A. Yes - A. Yes
Sustainability Training for Employees
We provide sustainability-related training and information to all new and existing employees
A. Yes - A. Yes
Sustainable Action Updates
We include updates on our sustainable actions within staff meetings
A. Yes - 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 - 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 - 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 - A. Yes
Source Products from Regional Third Party
We source products from a regionally-based third party supplier
A. Yes - A. Yes
Seasonal Menus
We rotate menu items based on seasonality
A. Yes - A. Yes
Purchase from Local Farmer's Market
We purchase items at the local Farmer's Market
A. Yes - A. Yes
Cooperative Purchasing
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities
A. Yes - 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 - 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 - 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 - 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 - 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 - 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 - A. Yes
Produce Sourcing
When in season, our produce is sourced:
D. 46-100%: (Regionally) From within a 400 mile radius - D. 46-100%: (Regionally) From within a 400 mile radius
Meat Sourcing
Our meats are sourced:
C. 51-75%: (Regionally) From within a 400 mile radius - C. 51-75%: (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 - A. 1-15%: 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 - A. Yes
Nutrition
Half Portions
half portions of select menu items or small plates (tapas)
A. Yes - A. Yes
Vegetarian/Vegan Fare
vegetarian/vegan fare
A. Yes - 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 - A. Yes
Entrees Served with Fruits/Veggies
entrée items served with fruits and/or vegetables
A. Yes - A. Yes
Allergen-Free Options
allergen-free options
A. Yes - A. Yes
Calorie Counts
calorie counts
A. Yes - A. Yes
Low-sodium Options
low-sodium options
A. Yes - A. Yes
Organic/Non-GMO Ingredients
organic, non-GMO ingredients in beverages or raw baking materials used for food
A. Yes - A. Yes
Ancient Grains
ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)
A. Yes - A. Yes
Fruits/Vegetablies Offered with Children's Meals
fruits or vegetables are offered with children's meals
A. Yes - A. Yes
Soft Drink Alternatives for Children's Meals
alternatives to soft drinks for children's meals
A. Yes - A. Yes
Lean Proteins in Children's Meals
lean proteins are used in children's meals
A. Yes - A. Yes
Low Calorie Salad Dressings
low calorie salad dressings
A. Yes - A. Yes
Smaller Sized Soda Options
smaller sized soda options
A. Yes - A. Yes
Whole Grain Ingredients in Children's Meals
whole grain ingredients are used in children's meals
A. Yes - 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 - 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 - 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 - A. Yes
People
Employee Bonuses
We provide bonuses or incentives for employee performance
A. Yes - A. Yes
Diverse/Inclusive Work Environment
We work hard to ensure a diverse and inclusive work environment
A. Yes - A. Yes
Community Partner/Fundraiser/Donater
We partner, fundraise, or donate to a local community organization, community members, or cause
A. Yes - A. Yes
Local Resident Employment Opportunities
We provide employment opportunities for residents of the local community
A. Yes - A. Yes
Vulnerable Population Employment Opportunities
We participate with an organization designed to provide employment opportunities for vulnerable populations
A. Yes - 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 - 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 - B. No
Underserved Communities Food Provision
We help to provide access to healthy, fresh food to people in underserved communities
A. Yes - A. Yes
Emergency Rides for Employees
We provide emergency rides for employees
A. Yes - A. Yes
Incentives for Employee Alternative Transportation
We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)
A. Yes - A. Yes
Non-working Time Between Shifts
We provide employees with at least 11 hours of non-working time between shifts
A. Yes - A. Yes
Minimum Break Time
We provide employees working double shifts with a minimum break time of two hours
A. Yes - A. Yes
Day Off for Consecutive Work
We provide our employees at least one day off for every five days worked consecutively
A. Yes - A. Yes
Weekly Hour Cap for Employees
Our full-time salaried employees work an average no more than 35-45 hours/week
A. Yes - A. Yes
Encourage Guest Alternative Transportation
We encourage guests to take alternative transportation to get to our restaurant
A. Yes - A. Yes
Secure Location to Store Bicycles
There is a secure location to store bicycles at or near our restaurant
A. Yes - A. Yes
Bicycle Air Pump/Flat Tire Repair Kit
We have a bicycle air pump and flat tire repair kit on premises
A. Yes - A. Yes
Employees Volunteer
Our employees participate in volunteer activities
A. Yes - 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 - 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 - A. Yes
Employee Health Benefits
We offer health benefits to our employees
A. Yes - A. Yes
Independent/Locally-owned
Our restaurant is independently owned by someone who lives within local region
A. Yes - A. Yes
Offer Staff Training
We offer our staff training to further enhance career development
A. Yes - A. Yes
Minimum Weekly Working Hours
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours
A. Yes - A. Yes
Sick Leave Compensation
We provide FOH and BOH employees with some form of compensation during sick leave
A. Yes - A. Yes
Employee Vacation Time
We offer our FOH and BOH employees vacation time
A. Yes - A. Yes
Internal Promotions
We offer internal promotions
A. Yes - A. Yes
Employee Cross-training
We cross-train employees across different floor and kitchen positions
A. Yes - A. Yes
Front/Back of House Positions
We provide employees with the ability to move between front and back of house positions
A. Yes - A. Yes
Employee Discounts
We provide discounts for our employees at our restaurant
A. Yes - A. Yes
Merit-based Raises
We give raises based on employee performance and responsibility
A. Yes - A. Yes
Waste Reduction
Purchase Recyclable Plastic Products
We purchase plastic products/containers that are recyclable
A. Yes - A. Yes
Single Output Napkin Dispenser
If we offer our guests paper self-serve napkins, we use a single output dispenser
A. Yes - A. Yes
Paperless Guest Order System
We use a paperless system to process guest orders
A. Yes - A. Yes
Electronic Utility Bills
We pay utility bills electronically (when given the option)
A. Yes - 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 - 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 - A. Yes
Purchase Recycled Paper Products
We purchase paper products and/or containers made from recycled content
A. Yes - A. Yes
Purchase Recyclable Paper Products
We purchase paper products and/or containers that are recyclable
A. Yes - A. Yes
Purchase Recycled Plastic Products
We purchase plastic products/containers made from recycled content
A. Yes - A. Yes
Paperless Vendor Order System
We use a paperless ordering and billing for vendors where it is available
A. Yes - A. Yes
Environmentally-friendly Cleaning Products
We use environmentally-friendly cleaning products
A. Yes - 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 - A. Yes
Waste Management
We track the amount of waste our restaurant produces and disposes and our progress on waste reduction
A. Yes - A. Yes
Recycled Items List (All)
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
A. Yes - 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 - 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 - A. Yes
Eliminated Straws
We have eliminated straws from guest use or instilled an "offer first" approach with straws
A. Yes - A. Yes
Root-to-stem/Nose-to-tail
We practice "root-to-stem" or "nose-to-tail" cooking
A. Yes - A. Yes
Specials/Menu on Chalkboard
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing
A. Yes - 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 - 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 - A. Yes
Touch-free Faucets/Motion Sensor Sinks
We use touch-free faucets/motion sensor sinks in restrooms
A. Yes - A. Yes
Thaw Frozen Foods in Refrigerator
We thaw frozen foods in the refrigerator (not with running water)
A. Yes - 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 - A. Yes
Water System Leak Checks
We regularly check for and repair leaks in our water system
A. Yes - A. Yes
Faucet Turn Off
We turn off all faucets when not in use
A. Yes - A. Yes
Energy Efficiency
Daylight Sensors
We use daylight sensors or adjust our indoor lighting based on natural sunlight available
A. Yes - A. Yes
Automatic/Energy Efficient Hand Dryers
We use automatic, energy efficient hand dryers in our restrooms
A. Yes - A. Yes
HVAC Inspected Annually
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently
A. Yes - 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 - A. Yes
Energy Star Policy
We have a policy that we only purchase Energy Star equipment or appliances when available
A. Yes - 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 - A. Yes
Kitchen Equipment Idle Power Downs
We power down the kitchen equipment during slow, idle times
A. Yes - 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 - A. Yes
Non-operating Hours Lighting
We turn off non-emergency indoor lights during non-operating hours
A. Yes - 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 - A. Yes
Clean Refrigerator Coils
We regularly clean evaporator and condenser coils on refrigerators (every 3 months)
A. Yes - 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 - A. Yes