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Buford's Kitchen Downtown


1014 Fifth Avenue, Pittsburgh, PA, 15219
www.bufords.kitchen.com
Email : downtown@bufordskitchen.com
Phone : 412-281-2583

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : David L. Brown, General 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.
2 Points for General

Waste Reduction

Points
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: Straws, condiments - we buy most items in bulk.
3 points We sell or donate our used cooking oil

Restaurant's statement: We work with a company through a closed loop system where they pick up our used oil and bring us fresh.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post them on a chalkboard out front of our store.
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 offer plastic bags before bagging take-out items.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: We have take-out boxes that are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We set the tables so that each guest is provided one napkin.
2 points We use a paperless system to process guest orders

Restaurant's statement: We have a screen through our POS system that displays orders to the kitchen.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order all food and liquor online.
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 food on ceramic service ware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Wherever we can, we pay bills online.
20 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 low-flow pre-rinse sprayer on our dishwasher.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators installed in bathroom sinks.
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 dishes and and stack, then run.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow automatic flushing toilets.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low-flow urinals.
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We have motion-sensored sinks in the restrooms.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We don't use a lot of frozen foods, but when we do we thaw by refrigeration.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We sweep and mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks.
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 items outside often. Most times it in the mop sink.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.
24 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: We have a company who regularly maintains 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 have multiple thermostats pre-programmed within an energy efficient range.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We make it a priority to purchase EnergyStar products.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We recently upgraded all lighting throughout the restaurant.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs throughout the restaurant.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: Most areas are on sensors except for the dining room. We turn them off when we leave.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Most areas are on sensors except for the dining room.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly blow them off with a tank.
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: It's consistent with our sanitizing system. We have a low-temp machine.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All TVs go off, computer systems go to sleep. Kitchen equipment is turned off.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn off portions of the kitchen when it's not needed.
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 double doors entering into the restaurant.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We have garage doors that we open during the warmer seasons.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Yes - all lines in walk-ins and beer lines.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust indoor lighting based on time of day/outside lighting available.
35 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: Company owner is on the board of Community Kitchen Pittsburgh. He also runs annual Ovarian Cancer golf outing which raised $250,000 in 2015. We also donate gift cards when needed. We are working with Pathways in Washington County to help plan and provide meals for people with disabilities.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: We employ at least 50% from within the Uptown area.
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Our owner is on the board of Community Kitchen Pittsburgh.
4 points We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes

Restaurant's statement: We have chefs who teach culinary classes at Community Kitchen Pittsburgh.
13 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Chefs volunteer with Community Kitchen Pittsburgh. Some servers have volunteered with LGBTQ Pittsburgh. We also have an employee who volunteers to teach children kick-boxing.
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 above 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: We offer employees training. We are also working to create a management development program with one of our new hires that would offer more FOH and BOH opportunities within management.
1 point We provide emergency rides for employees

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

Restaurant's statement: Employees receive at least 11 hours of non-working time between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Employees working double shifts get at least a couple hours between shifts.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer vacation time, generally unpaid.
3 points We offer internal promotions

Restaurant's statement: Line cooks that are kitchen manager now.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: We try to train people in as many positions as possible. For example, we have someone who can host, run bar, or serve tables.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We provide employees the ability to do both.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on how employees perform.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive discounted meals at our restaurant.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We always strive to provide a diverse an inclusive environment in our hiring practices and working standards.
36 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: We have wood on the walls that has been reclaimed.
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: Bread from Breadworks, coffee from Nicholas coffee, locally-produced beers, dairy products from Turner.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We source from Anthony's for produce, Reinhardt Food Service for main supplies. Paper goods from Tri-Mark.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Eggs are local.
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We use cooperative purchasing with our other Bufords locations.
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: All sauces, soups, condiments, salad dressings are made in-house.
For RS-20 – RS-23, select the “yes” that represents your % of locally sourced produce:
2 points When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: In season, we source within that range locally.
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We source within this range for regional produce.
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: We source within this range regionally.
22 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have some vegetarian pizzas and vegetarian nachos.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Main entrees served with vegetables. Otherwise, guests can substitute.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We offer some gluten-free items. Pulled pork nachos, grilled chicken.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Children can get vegetables or a fruit cup.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk or juice.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We have options: grilled chicken and a few others.
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 trans-fat free 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 requirements to earn Live Well Allegheny status.
20 Points for Nutrition