- Phone
15222 - Address
409 Wood St
Pittsburgh, PA 15222
Sustainability Practices
Nutrition
Half Portions
half portions of select menu items or small plates (tapas)
A. Yes
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
Low-sodium Options
low-sodium options
A. Yes
Organic/Non-GMO Ingredients
organic, non-GMO ingredients in beverages or raw baking materials used for food
A. Yes
Smaller Sized Soda Options
smaller sized soda options
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
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
Responsible Sourcing
Produce Sourcing
When in season, our produce is sourced:
D. 46-100%: (Locally) From within a 150 mile radius
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
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
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
Make Own Non-alcoholic Beverages, Beer, Wine, Spirits
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)
A. Yes
Waste Reduction
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
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
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
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
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
Lean Path: Food Waste Prevention System
We have adopted Lean Path: Food Waste Prevention System
A. Yes
Electronic Utility Bills
We pay utility bills electronically (when given the option)
A. Yes
Recycled Items List (All)
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
A. Yes
Waste Management
We track the amount of waste our restaurant produces and disposes and our progress on waste reduction
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
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
Energy Usage Tracking
We track the amount of energy our restaurant consumes and our progress on energy efficiency
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
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
Thaw Frozen Foods in Refrigerator
We thaw frozen foods in the refrigerator (not with running water)
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
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
Employee Cross-training
We cross-train employees across different floor and kitchen positions
A. Yes
Underserved Communities Food Provision
We help to provide access to healthy, fresh food to people in underserved communities
A. Yes
Children in Underserved Communities Food Provision
We provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year
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 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 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
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
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
Community Partner/Fundraiser/Donater
We partner, fundraise, or donate to a local community organization, community members, or cause
A. Yes
Meal Program Participation
We participate in a planned, prepared, budgeted meal program to assist in food donations
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
Prioritize Buying form Underrepresented Farmers
We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers
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
Minimum Break Time
We provide employees working double shifts with a minimum break time of two hours
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 Discounts
We provide discounts for our employees at our restaurant
A. Yes
Employee Ownership
We provide employee ownership in the company
A. Yes
Employee Bonuses
We provide bonuses or incentives for employee performance
A. Yes