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Tender Bar+Kitchen


4300 Butler Street, Pittsburgh, PA, 15201
tenderpgh.com
Email : yvette@tenderpgh.com
Phone : (412) 402-9522

County : Allegheny
Neighborhood : Pittsburgh - Central Lawrenceville
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Jeff Catalina

Sustainability Practices:


General

Points
1 point Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
1 point Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Updates to our efforts in sustainability are presented to employees at daily pre-shift meetings.
5 Points for General

Waste Reduction

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

Restaurant's statement: We recycle all paper, glass, plastic, cardboard and aluminum through Waste Management.
3 points 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

Restaurant's statement: We recycle ink and toner cartridges.
2 points 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

Restaurant's statement: We buy straws and condiments in bulk (or make our own) and do not offer to-go cutlery.
3 points We sell or donate our used cooking oil

Restaurant's statement: We sell our used cooking oil to Buffalo Biodiesel Inc.
2 points 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

Restaurant's statement: Any take out items are bagged in paper bags.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not use polystyrene foam or styrofoam containers.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: We purchase napkins, paper towels, toilet paper, paper bags and printer paper that are made from recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper products and containers are recyclable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: We purchase plastic containers made from recycled content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic containers used for both take-out and in-house use are recyclable.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We serve tap water, or bottled water that is packaged in glass.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use online ordering and billing whenever possible.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Our dishwashing detergents and cleaning solutions are environmentally-friendly.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: All cutlery, plateware, glassware, ramekins, etc. are multi-use, not disposable.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills electronically whenever possible.
37 Points for Waste Reduction

Water Conservation

Points
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Our dishwasher is fitted with a low-flow pre-rinse sprayer.
2 points 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

Restaurant's statement: We do everything possible to conserve water while washing dishes. Plates, pots, and pans are hand-scraped before washing, utensils are presoaked, and the dishwasher is only run when racks are full.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw any frozen items in the refrigerator, and not under running water.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We do not hose any areas indoor or outdoors.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks routinely. Any necessary repairs are given immediate attention.
2 points 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

Restaurant's statement: We do not clean any of those items in a manner that would result in contaminants produced entering storm drains.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: It is standard practice that faucets are shut off when not in use.
12 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: We review and track our monthly utility consumption.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Our HVAC is inspected quarterly.
2 points We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: Our programmable thermostats are set to the recommended temperatures.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: All new windows and doors were installed to replace old glass block and other inefficient materials.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We purchase Energy Star equipment and appliances whenever possible.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: Light bulbs in our public areas have been replaced with energy saver bulbs.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: Our emergency lighting uses LED bulbs.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are turned off during hours we are non-operational.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We turn off lights in unused spaces and have some lights set to sensors as well.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Evaporator and condenser coils on refrigerators are cleaned no less than every three months.
1 point We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

Restaurant's statement: Our hot water heater temperature is maintained at 140 degrees.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Electric equipment is turned off or powered down when not in use.
2 points We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: We have a foyer and second door separating our main entrance from outside air.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: In warm weather, we open our large windows to promote natural air circulation.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We have lights on dimmers and adjust them accordingly to the natural light available.
36 Points for Energy Efficiency

People - Community/Consumer Actions

Points
2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: We donate to assorted community groups including Grow PGH.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 90% of Tender's employees are Pittsburgh residents, with most living within a couple of miles of the restaurant.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We purchase from East End Co-op and Lawrenceville Community Gardens.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We encourage guests to take public transit which stops right outside our door (91) or utilize the bike sharing bikes available in the adjacent lot.
11 Points for People - Community/Consumer Actions

People - Employee Actions

Points
5 points 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

Restaurant's statement: We pay FOH and BOH employees above the industry standard.
4 points We offer health benefits to our employees

Restaurant's statement: We offer dental and vision benefits to employees.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Our restaurant is owned by a resident of Pittsburgh.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We train employees in both the FOH and BOH with the skills necessary to advance in their chosen professions and promote from within.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We are only open for dinner service and do not schedule employees to be back less than eleven hours after their previous shift has ended.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Employees do not work double shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees are not scheduled for more than five shifts weekly.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Our full-time employees are guaranteed between 30 and 40 hours weekly.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees are allowed to take vacation time as they please with notice.
3 points We offer internal promotions

Restaurant's statement: Promoting from within is a point of pride and common practice.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are often cross-trained to the benefit of both themselves and the restaurant. It allows for better working knowledge of the restaurant, continued growth of the employee, and makes vacation time easy to grant. Many employees hold multiple positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We allow employees to freely move between front and back of the house to the degree that there is availability. While it is not a common practice, there are several who do so.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Changes in responsibility or title always come with a raise and performance is reviewed multiple times throughout the year for those who stay in one position.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive a 50% discount for themselves and a guest, as well as a 25% discount at our sister restaurant.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We make every effort to acquire a diverse group of employees and make sure they feel respected, welcome, and appreciated at Tender.
43 Points for People - Employee Actions

Responsible Sourcing

Points
3 points We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Much of our furniture (including our large marble bar) has been repurposed from materials that were existing in the space when it was the Arsenal Bank.
3 points When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: Every effort is made to source equipment that is refurbished when we are not purchasing new, Energy Star appliances.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We use fair-trade Commonplace Coffee and certifired organic Stash tea. Both companies pride themselves on being socially/environmentally conscious.
3 points We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: Many of our products are sourced locally. Most of our produce, eggs, some juice, beer and liqour. We make every effort to support local when possible.
4 points 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]

Restaurant's statement: We use Skuna Bay salmon, which is the first salmon farmer in the world to have multiple farms awarded with the Best Aquaculture Practices certification by the Global Aquaculture Alliance and has now added a second “star”, certification for its processing operations.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We use all of these methods, namely Paragon, East End co-op, and Lawrenceville Community Gardens.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We use Paragon.
3 points We rotate menu items based on seasonality

Restaurant's statement: Our menu changes to seasonally to utilize fresh produce.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: Many items, including cheese and juice are purchased from local farmer's markets.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Our eggs are local.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Our menu specifically thanks Lawrenceville Community Gardens, Family Farms Creamery, Parma Sausage, H. Forman and Son, Groundlight Microgreens, Creekstone Farms & Churchview Farms for their enthusiastic support of our kitchen.
4 points We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: Many menu items, produce and micro-greens specifically, are sourced hyperlocally.
3 points We can, pickle, or preserve foods

Restaurant's statement: We pickle a number of vegetables in-house.
3 points We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: Our salad dressings, condiments, sauces, soups, stocks, syrups and most juices are made in-house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own infused syrups, clove tincture, falernum, butter-infused rum, allspice dram, and damson gin, to name a few.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We use Creekstone Farms beef and Skuna Bay salmon, and work tirelessly to ensure any animal products we use are the product of humane raising and processing practices.
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: We source about 40% of our produce from within 150 miles. More, when possible.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We source about 80% of our produce from within 400 miles.
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: Our chicken and charcuterie is sourced locally.
For RS-32 – RS-35, select the “yes” that represents your % of regionally sourced meats:
1 point We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: About 25% of our meat is sourced from within a 400 mile radius.
6 points 31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: From our coffee and tea, to our vegetables, grains and meats, much of what we use is naturally grown if not certified organic.
71 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: Small plates comprise over half our menu and we offer half portions of our salad as well.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Much of our menu is vegetarian/vegan or capable of being prepared so.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Each of our entrees is served with at least one type of vegetable
2 points Our restaurant provides allergen-free options

Restaurant's statement: We go out of our way to accommodate most allergies.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: We use organic, non-GMO ingredients whenever possible.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Our restaurant uses ancient grains such as barley and quinoa.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We serve soda in cans that contain 12 ounces or less.
2 points We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat/partially-hydrogenated oils)

Restaurant's statement: We use only olive, canola and coconut oils.
3 points We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements 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 meeting LWA Restaurant requirements.)

Restaurant's statement: We have satisfied the requirements associated with earning LWA restaurant status.
20 Points for Nutrition