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Souper Bowl


910 Fifth Ave, Pittsburgh, PA, 15219
www.souperbowlpgh.com
Email : souperbowl910@gmail.com
Phone : 412-471-0216

County : Allegheny
Neighborhood : Pittsburgh - Bluff
County: Allegheny
Designation Level : Bronze Designation
Owner/Manager : Dave Sypherd - Owner, Carly Moore - Manager

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 provide sustainability-related training and information to all new and existing employees

Restaurant's statement: Since we have begun working with this program, we have communicated our sustainable actions with employees and given updates on a regular basis.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Since we have begun working with this program, we have communicated our sustainable actions with employees and given updates on a regular basis.
8 Points for General

Waste Reduction

Points
4 points We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: Our waste provider gives us a monthly workup of the approximate waste we have created.
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: to go cutlery, salad dressings, condiments are all bought in bulk and portioned.
3 points We sell or donate our used cooking oil

Restaurant's statement: Buffalo Biodiesel services our cooking oil.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use root-to-stem cooking for soups.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post daily specials on a chalkboard outside of the restaurant.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Souffle cups are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Each guest gets rolled silverware that includes one napkin.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use paperless ordering and billing when it is available.
2 points We use environmentally-friendly cleaning products

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

Restaurant's statement: We use multi-use dishware for in-house orders.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Gas, electric, and water bills are paid online or by phone.
25 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Pre-rinse sprayer was manufactured post 2006, so is low-flow.
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 hand scrape plates, pots, and pans before washing, presoak, and only run the dishwasher when it is full. We also use basin style washing for pots and pans.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The upstairs restrooms have water conserving toilets.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: The upstairs restrooms have water conserving urinals.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We do our best to thaw by refrigeration unless we run out of something and need to thaw by running water to meet a guest's needs.
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 indoors or outdoors. Cleaning is done with a broom or a vacuum and a damp mopping.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check faucets and lines for leaks and repair them when we find them.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We do not run water unless it is being used.
16 Points for Water Conservation

Energy Efficiency

Points
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Huckestein Mechanical services our HVAC.
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: We use a programmable thermostat set at even more energy efficient temperatures than is outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our doors and windows are tinted to reduce glare, keep out summer heat, and improve energy efficiency.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have LEDs and CFLs in our dining area.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED bulbs in the dining room.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off non-emergency indoor lights during non-operating hours
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.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly clean evaporator and condenser coils on our refrigerators.
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: We have an ENERGY STAR certified hot water heater.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All electronics are turned off at the end of business.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have ceiling fans upstairs and one downstairs to promote air circulation.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen during slow business times.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The cold suction lines are insulated on our refrigerators.
29 Points for Energy Efficiency

People - Community/Consumer Actions

Points
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 75%
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are several places outside that a bike could be fastened to.
5 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: All employees are paid over the current minimum wage rate.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives in Pittsburgh.
3 points We offer our staff training to further enhance career development

Restaurant's statement: Servers can be trained to be bartenders a line cooks can be trained to be head cooks.
1 point We provide emergency rides for employees

Restaurant's statement: We always offer rides to employees in the case of an emergency.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Employees working double shifts are provided at least two hours of break time between shifts.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees make requests for vacation time.
3 points We offer internal promotions

Restaurant's statement: Line cook to head cook or server to bartender.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: A cook of ours has also been trained as a bartender.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: A cook of ours has also been trained as a bartender.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are provided a discount.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are open to hire any applicants as long as they display the skills necessary regardless of age, sex, sexual orientation, or race.
28 Points for People - Employee Actions

Responsible Sourcing

Points
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: Our microwave was responsibly sourced, for instance. We try to purchase refurbished or scratch and dent before buying anything new.
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: Beer from Penn Brewery, Schneider's Dairy products, and bread from Breadworks.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Reinhart Foodservice
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: Soups and salad dressing are made in-house. Specials sometimes feature different aspects that are made in-house.
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: In season, we source about 30% of our produce locally .
For RS-24 – RS-27, select the “yes” that represents your % of regionally sourced produce:
1 point When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Approximately 15% of our produce is sourced regionally in season.
For RS-36 – RS-39, select the “yes” that represents your % of organic or naturally grown products:
2 points 1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 5% of our products are organic.
18 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Spinach and strawberry salad, black bean burger, grilled cheese, loaded grilled cheese. For breakfast, we also offer pancakes and french toast.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Any sandwich can be served with coleslaw or a salad/cup of soup for an additional charge.
2 points Our restaurant provides allergen-free options

Restaurant's statement: Several salad are gluten-free.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Spinach and strawberry salad, chicken salad wrap
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Lite Raspberry Vinaigrette and Oil and Vinegar
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: All sodas are 12 ounces.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Juice or milk can be offered, for instance.
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: Canola oil is used in cooking.
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 Live Well Allegheny restaurant status.
20 Points for Nutrition