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Burgh'ers - Lawrenceville

3601 Butler Street, Pittsburgh, PA, 15201
Email : burghersllc@icloud.com
Phone : 412-904-2622

County : Allegheny
Neighborhood : Lower Lawrenceville
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Fiore Moletz

Sustainability Practices:


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: We pledge to display our sustainable pittsburgh restaurant designation through out website, menu and or marketing materials and program decal
3 points We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: Burghers provides sustainability training to all new and existing employees
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Burghers management staff includes updates on the restaurants sustainability actions within staff meetings
11 Points for General

Waste Reduction

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

Restaurant's statement: Vogel handles Burghers recycling and the restaurant recycles all materials listed
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: Burghers recycles hard to recycle items or donates them for reuse
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: Burghers recycles small hard to recycled items or donates them for reuse
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: Milkshake straws 1050 regular straws 5000 Ketchup volpak sip straws 1000
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: we only give straws if that ask
3 points We sell or donate our used cooking oil

Restaurant's statement: Buffalo Biodiesel is contracted to purchase our used cooking oil
5 points We compost our food waste

Restaurant's statement: The restaurant composts all food waste through its own employees who take it home for their gardens for fertilizer.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: For example, when a head of romaine is cut, the bottom is saved and put into a chicken feed bucket which feeds the owners chickens that supply the restaurant with eggs. When using pickles, the ends get pulverized to make our "special sauce". Our egg shells are used to supply the owners chickens with grit.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Our daily food specials are posted on a chalkboard and two mirrors inside the restaurant as well as on social media daily.
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 brown paper bags made from recycled materials. We also have reusable bags for sale that when used, you receive a discount.
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: All materials used in our styrofoam milkshake cups are recycled and contain no CFC's
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: take out boxes, milkshake cups, paper bags coffee cups, coffee sleeves
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: take out containers, brown paper bags, coffee cups and sleeves
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Togo Ramekins, glasses
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: togo ramekins and glasses
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: linens are used
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We make orders via email/telephone and paperless billing when available
2 points We use environmentally-friendly cleaning products

Restaurant's statement: non toxic cleaners everywhere possible
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins as apposed to paper ones
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 of our dine in food and beverage is served in multi-use dishes and glassware
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid electronically expect pay on receipt using PNC online bill pay. Electric, gas, water, rent, food purveyors, etc.
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We offer a discount for people to bring in their reusable take out bags
52 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Krowne is the manufacturer
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: All sinks are equipped with aerators
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 all plates pots and pans before washing and utilize the three sink basin cleaning system. The dishwasher is only run if it is full.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: low flow toilets and fossets
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: auto flush
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: touch less faucets and motion sensors are used
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We do not thaw any food 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: The restaurant does not hose any outdoor areas.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: The staff checks water lines for leaks on a monthly basis
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 use chemicals near storm drains
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: The staff turns off all faucets when not in use
24 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: Motta heating and air conditioning services our HVAC
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: we tinted all windows
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We strive to purchase energy star equipment when available
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We use LED and fluorescent lighting
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: low voltage fluorescent tube lighting in kitchen, and LED lighting in the dining room
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All unncesesary lighting within the restaurant is not used 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: Lights are always turned off in unused spaces
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We have elected to use an all green energy service through penn power
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: The staff monitors and cleans condenser coils on refrigeration units regularly
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 maintain the hot water heater at the lowest temperature that our inspector allows.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All equipment is 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 are currently having ceiling fans installed in our facility.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: Kitchen equipment is turned off 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: Burghers has a foyer with a door leading outside and one leading into the dining room.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We turn off air/heat and open doors when it is acceptable
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The pipes have black pipe insulation
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We lower our lighting depending upon the amount of available sunlight
41 Points for Energy Efficiency

People - Community/Consumer Actions

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

Restaurant's statement: Aquatic alliance. We donate to the firemens association, womans organization of cranberry, the local police force K9.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 90% of our employees are residents of the local community.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We share a garden with our sister restaurant Della Terra.
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: Farmers event with Kretshmann farms, discussing sustainable practices and healthy eating practices with the local girl scout troops
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: when ever posable we give stuff away
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We use fellowship foods who sources our small local farmers products
3 points We donate food waste to farmers for animal feed

Restaurant's statement: All food waste is taken to the owners home and used as chicken feed
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: bike racks out front
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike rack on Butler Street
25 Points for People - Community/Consumer Actions

People - Employee Actions

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: A discount is offered to the gym within the restaurants plaza
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: The majority of our serving staff makes over the minimum requirement, some up to minimum wage plus tips. Our hourly employees start at $8 or more
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: The owner lives in Prospect, which is less than 10 minutes north of us.
3 points We offer our staff training to further enhance career development

Restaurant's statement: we motivate all enmities to do what inspires them
1 point We provide emergency rides for employees

Restaurant's statement: Managerial staff is willing to help with employee rides to and from work and also in the case of an emergency.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We insure that our employees have at least 11 non working 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 our employees at least one day off for every 5 consecutive days.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our full time salaried employees are not required to work more than 45 hours per work week at most
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We make sure employees are guaranteed a minimum amount of working hours based on their individual needs
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Sick leave compensation is available after 1 year of employment
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Our full time employees are offered and expected to take yearly vacation time
3 points We offer internal promotions

Restaurant's statement: Our servers have moved from serving, to head server, to management. Our dishwashers have moved to hosting, or working the line. Everyone is given an opportunity to move to a higher position.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many servers are trained to work in the kitchen, some hosts are trained to serve, some servers are trained to bartend.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Some of my servers are able to cook and serve
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Performance and responsibility are always taken into effect when time to offer a raise
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees doubling eat for free, if half shift they have 50% that day. 10% for friends and family.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees are given bonuses to promote employee morale
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We make sure burghers is an equal opportunity employer
47 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: All of our cabinetry in the front of the house was made of refurbished materials. The walls are covered in reclaimed barn wood. The tables and chairs are reused from past restaurants. Our pots, pans, and dishes were all reclaimed. 95% of our restaurant equipment is reclaimed.
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: stove, prep line, ice cream cooler, convection oven
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: La Prima
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: our cheese & dairy. all our tapped beers are local beer. local liquors
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 normally do not serve seafood but when we do we make sure it is on the monterey bay seafood watch guide
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: fellowship foods
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: We feature cocktail specials and special food items with things that are seasonally available
4 points We purchase items at the local Farmer's Market

Restaurant's statement: cider press farmers market
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

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

Restaurant's statement: We purchase supplies and share with Della Terra
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 verbally market the local farmers we use and participate in events with them when able
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: We share a garden with our sister restaurant Della Terra. We purchase items from the local farmers market as well
3 points We can, pickle, or preserve foods

Restaurant's statement: We pickle our onions
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 salad dressing, condiments, soups
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make made to order sodas. We make our our shrubs for mixers
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Jubilee hilltop ranch
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: around 90
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: around 65-70
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 90
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 90
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80
88 Points for Responsible Sourcing


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

Restaurant's statement: half portion of: fries, salad, mini burgers, mini sandwiches
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: veggie burger, salad
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: burgers or sandwiches with salad
2 points Our restaurant provides allergen-free options

Restaurant's statement: veggie burger is gluten free, 90% of the menu is nut allergen free
2 points Our restaurant provides low-sodium options

Restaurant's statement: honey viniagrette, salad, no salt on items by request
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: non gmo sugar
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: we use barley for soups
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: honey vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: ginger beer, soda water, tonic water, housemade soda 10 fl oz
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We offer salad as a side for a childrens meal
3 points Our restaurant provides alternatives to soft drinks for children's meals

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

Restaurant's statement: chicken, grassfed beef
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: pure peanut oil
30 Points for Nutrition