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Z-Best Chicken & Ribs, LLC


1315 Fifth Avenue, Pittsburgh, PA, 15219
www.zbestbbq.com
Email : Darwin_Copeland@hotmail.com
Phone : 412-235-7163

County : Allegheny
Neighborhood : Pittsburgh - Upper Hill
County: Allegheny
Designation Level : Bronze Designation
Owner/Manager : Darwin Copeland, Owner

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: We train new and existing employees on sustainability.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We will include updates on sustainability actions in our staff meetings.
8 Points for General

Waste Reduction

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

Restaurant's statement: Waste Management
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, paper goods, sauces
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not offer straws
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Peels from sweet potato are used for other purposes.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Our menu is printed and posted on signage in the restaurant.
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: We control the amount of napkins distributed alongside orders.
2 points We use a paperless system to process guest orders

Restaurant's statement: Grub Hub orders do not print and no tickets print in the kitchen. Orders are communicated verbally to the kitchen.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Orders are faxed through an electronic system.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid online.
19 Points for Waste Reduction

Water Conservation

Points
3 points We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We monitor water use very carefully.
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 presoak, hand-scrape, and run the dishwasher only when it's full.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilet is low-flow
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: Food is thawed 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 in water system.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off kitchen faucets when not in use.
13 Points for Water Conservation

Energy Efficiency

Points
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 set our thermostat conservatively.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off non-emergency 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: Our coils are cleaned regularly.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Electronic equipment is turned off at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We operate the kitchen to prepare foods and hold the barbecue hot.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.
13 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: Owner is working with SEED to develop a felon entrepreneurial program for education, classes, and business development.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Employees all reside closely the restaurant.
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We are working with SEED to develop an in-house program for this with past convicted felons.
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: This is included within the SEED programming. We also have a high school student who is using the commercial kitchen to make pretzel salads, learn entrepreneurial and culinary skills.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: The owner feeds local community members in need on a regular basis.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are places outside where a bike can be securely stored.
19 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Our employees volunteer at church and with NA.
2 points We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: Heath and fitness is paramount to the owner. He coaches employees to improve wellness and be at a healthy weight.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Family-owned - all live locally
3 points We offer our staff training to further enhance career development

Restaurant's statement: There is management and sales training.
1 point We provide emergency rides for employees

Restaurant's statement: Employees are provided emergency rides.
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 between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide employees with at least one day off for every five worked in a row.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Employees are guaranteed working hours
3 points We offer internal promotions

Restaurant's statement: We always promote internally in all positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Some employees are cross-trained for different positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Employees are provided that ability.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We offer raises for employee performance.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees eat for free.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Bonuses are given for work going above and beyond.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not discriminate in our hiring practices or within our work environment.
35 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: Dining room furniture was purchased used.
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: The tilapia and whiting we serve is sustainably sourced.
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: sauces, spice mixtures are made in house.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Downtown deliveries are made by bike.
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: 5%
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: 5%
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: 5%
18 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: sides can be large or small, dinners can be broken down in components, guests are able to purchase even on rib if they choose to do so.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: collards, cabbage, sweet potatoes, mac & cheese, potato salad, cornbread, coleslaw, green beans.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Dinner entrees can be served with vegetables.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Vegetables can be served with children's meals.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: water, tea, juice
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: chicken
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: chicken, green beans, cabbage, collard greens
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 meet the requirements to earn Live Well Allegheny restaurant status.
23 Points for Nutrition