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Franktuary - Market Square


Forbes Ave, Pittsburgh, PA, 15222
www.franktuary.com
Email : emailus@franktuary.com
Phone : 412-281-0115

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Megan

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have sustainability included in our philosophy and vision.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We have philosophies passed on in training of reducing waste, preventing waste, and using resources wisely.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our handbook periodically and include sustainability measures in our weekly staff notes.
11 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 use Waste Management and recycle all materials.
3 points We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: During renovations, we donated a lot of equipment, large items, household items to Construction Junction and Goodwill.
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 take lightbulbs, toner, and batteries to recycling collection boxes with proper disposal procedures.
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: Condiments are all purchased in bulk. All our ketchups are organic.
3 points We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins 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 whenever possible to eliminate waste.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We use a chalkboard to post our daily specials.
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: We use only paper bags for takeout, and compostable paper containers.
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 serve anything in Styrofoam style containers. We use paper containers made from recycled content that are also compostable.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our take out containers are recycled and/or compostable. We order unbleached paper towels, recycled toilet paper, and the like as much as we can.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our take out containers are recycled and/or compostable. We order unbleached paper towels, recycled toilet paper, and the like as much as we can.
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: We give one napkin per each guest order.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: When available, we use paperless ordering and billing. In most cases, that is the method used.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly products as much as possible.
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 serve dine-in orders in paper lined baskets.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Most bills are paid online.
39 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We have a post-2006 pre-rinse sprayer. EPA compliant. Was installed brand new at open.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Our sinks were designed to conserve water.
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 scrape plates and containers, presoak utensils and pans, run full dishwasher cycles, and use our three basin sink frequently.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets that flush using 1.6 gallons per flush.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinals were designed to conserve water.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We always thaw foods in the refrigerator.
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 have a hose. We always dry clean and damp mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We make it a habit to regularly check for leaks and immediately address them.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We don't leave faucets running, and drips are repaired quickly.
19 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: JA Sauer provides regular maintenance and inspection.
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 program our thermostat for seasonal ranges so that it kicks on at 68 and 75, and lower at night.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Windows are double paned.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Our appliances are ENERGY STAR.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: LEDs in the dining room
5 points We use LED bulbs in lighting or emergency exits

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

Restaurant's statement: All lights are off 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 clean our condenser coils or have a service come to clean them.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Our computers sleep when we close.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn off half of the grill and the fryers during slow times of business.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We open our windows to the dining room in nice weather.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust our lighting based on the natural sunlight available during the day.
32 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 host Benefit Happy Hours with local nonprofits to allow them a place to socialize, raise funds, and eat. We donate a portion of sales during their event.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We have worked with the Renewal center and Community Kitchen Pittsburgh.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: Pizza related items and household items were donated to Goodwill during renovations.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We partnered with Light of Life Community Kitchen to be involved in a competition between the mayor of Cincinnati and Mayor Peduto that was to benefit providing food to people in underserved areas.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are several bike racks in Market Square.
17 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Several of our employees came from AmeriCorps and volunteer outside of their time at Franktuary.
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 our BOH employees over minimum wage and have periodic performance evaluations to allow for raises.
4 points We offer health benefits to our employees

Restaurant's statement: Health benefits are offered to management and full-time employees.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Both owners and management all live locally.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We cross-train employees in their departments and cross-departmentally as well.
1 point We provide emergency rides for employees

Restaurant's statement: We provide emergency rides to employees if needed.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We strive not to schedule employees to close and then open immediately after.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: When working double shifts, employees are provided at least a two-hour break between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We try to schedule our full time employees with 2 days off per week.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our managers are expected to work 40-50 hours a week, and to adjust their schedules in emergencies to keep to 40 hours.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Salaried employees get paid vacation and requests can be made for all employees to have vacation time.
3 points We offer internal promotions

Restaurant's statement: All of our current managers started with Franktuary and were promoted to management positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many of our employees have multiple job roles: serving + hosting; line cook + prep cook, dishwasher + line cook; serving + expediting. Several employees also work in the restaurant and on our food trucks.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All employees have been trained to flow throughout the restaurant.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We reward increased responsibility and performance with wage raises.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: We offer our employees discounts on the clock and off.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We often bring in food for staff on days we know will be extra busy, and provide incentives for high sales.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Our owners and managers are committed to creating a positive, kind, and hardworking atmosphere that fosters teamwork, integrity, and fulfillment among all staff members and departments. We employ a wide variety of people, many of whom have diverse interests outside of work.
48 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: Equipment that is not ENERGY STAR was purchased refurbished.
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: We use produce and meat from Frankferd Farms, North Woods Ranch, Penns Corner Farm Alliance, Ron Gargasz Organic Beef, and our own garden produce. Maggie's Farm, Wigle, Boyd & Blair, Hop Farm, Draii Laag, Full Pint, Helltown, Voodoo, East End, and others.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We work with Frankferd Farms, North Woods Ranch, Penns Corner Farm Alliance, Ron Gargasz Organic Beef, and our own garden produce.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We work with Paragon, Penn's Corner Farm Alliance, and others.
3 points We rotate menu items based on seasonality

Restaurant's statement: We offer seasonal specials - our "Featured Franks"
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We frequent the Market Square Farmers Market during the farm market season.
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We share products and purchases with our Lawrenceville location.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We list our local vendors on our menu and website.
3 points We can, pickle, or preserve foods

Restaurant's statement: We ferment to make sauerkraut and kimchee.
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: We make all salad dressings, aoilis, bbq sauces, sauces for franks in-house.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Catering orders delivered by foot
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We work with North Woods Ranch, Ron Gargasz, and Penn's Corner to source humanely raised, ethically sourced meat.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: We use local farms and our own garden from the Lawrenceville location to source produce locally. Approximately 60% of our produce is local.
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: We use local farms to source meat locally. Approximately 70% of our meat is local.
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: Approximately 30% of our meat is sourced regionally.
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: Approximately 50% of our items are certified organic, are grown locally and organically, or we buy them as minimally processed as possible.
63 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Most of our menu items can be made vegan or are already vegan.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have an extensive ingredient guide to assist those with dietary restrictions, and our staff is well versed in our vegetarian, vegan, and gluten free options.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Millet flour is used in our poutine gravy. We also use nutritional yeast.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Sesame Miso and Balsamic Vinaigrette are two of our low calorie dressings.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Children's meals can include milk, apple juice, and a whole grain bun.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Apple slices can be offered with a children's meal.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Apple juice and milk can be served with children's meals.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We use grass-fed franks which are a lean protein meat.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Our grass-fed franks fulfill all those nutritional needs.
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 canola oil.
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.
28 Points for Nutrition