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Quickhatch Coffee


372 Butler St, Etna, PA, 15223
http://bit.ly/2gGKebR
Email : david.bulman2@gmail.com
Phone : 412-252-2682

County : Allegheny
Neighborhood : Etna Borough
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Chef David Bulman

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 provide this to all employees.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We continually updates staff on our sustainability progress and changes.
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: We 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: We donated a lot of these items to Construction Junction.
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 recycle corks, batteries, ink and toner cartridges.
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: all beans and grains are bought in bulk from the coop, purchased in paper bags, and composted. sugars for coffees are also bought in bulk.
5 points We compost our food waste

Restaurant's statement: Our chef composts our waste.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Peach skins used to make peach vinegar.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Menu is on a chalkboard
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 do not bag items in plastic.
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 use polystyrene products.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Napkins are made from recycled materials
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: All cups and brown paper bags
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: To-go cups
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water
2 points We use a paperless system to process guest orders

Restaurant's statement: We use a paperless system for orders.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We pay all bills online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally cleaning products everywhere we can.
2 points We use linen napkins vs. paper

Restaurant's statement: Dine-in guests get cloth napkins.
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 all dine-in foods on standard dishware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay everything online.
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: 10% discount for bringing your own mug
46 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 track our usage and compare to previous years usage rates.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: We have a low-flow pre-rinse sprayer for dishwashing.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators in 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 pre-soak, hand-scrape, and use basin-style washing.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We only thaw by refrigeration.
3 points We capture rainwater

Restaurant's statement: We capture rainwater at the restaurant.
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. We dry sweep and damp mop.
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 avoid wastewater from entering storm drains
1 point We turn off all kitchen faucets when not in use

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

Energy Efficiency

Points
3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track our energy use and compare it to last year's usage.
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 to regulate temperature.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows with window film
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We prioritize purchasing Energy Star equipment.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have energy efficient fluorescents and LEDs.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: Kitchen has LEDs - as lighting burns out, we get them replaced with LEDs.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off lights when we're not open.
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, sensors are located out back. timer is on the espresso machine.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean refrigeration coils 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 keep our hot water heater kept to the minimum required level by the health department.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

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

Restaurant's statement: The kitchen is powered down during slow times or is only in operation for private events.
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 a foyer.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We open front and back doors to create a breezeway to naturally cool
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The cold suction lines are insulated on our refrigerators.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We can adjust our lighting in the private dining room.
38 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: Slow Food Pittsburgh, 412 Food Rescue, Sustainable Pittsburgh, Educational Partnership, and the local Police Dept.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We have two plots in our local community garden and also have a home garden.
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 regularly participate in education opportunities surrounding food with many local organizations and in our community.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We have donated cookware to Salvation Army.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We work regularly with 412 Food Rescue and offer a 15% discount to community member of Etna.
5 points We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: We work regularly with 412 Food Rescue and offer a 15% discount to community member of Etna.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike rack is located out front.
23 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Chef/owner volunteers his time regularly for cooking education.
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: We give bike to work incentives and healthy staff meals.
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 well over the minimum wage rate.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Highland Park
3 points We offer our staff training to further enhance career development

Restaurant's statement: We do this not only with culinary and service skills, but also within life skills.
1 point We provide emergency rides for employees

Restaurant's statement: We provide rides for our employees if needed.
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: Pay for biking to work.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Work life balance is important.
3 points We offer internal promotions

Restaurant's statement: We always look to promote internally for open positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross-trainined in all positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Barista can also do food prep.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We give raises when employees demonstrate good job performance and increased responsibility.
1 point We provide discounts for our employees at our restaurant

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

Restaurant's statement: If employees are working really hard, they can earn extra wages.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We welcome everyone at Quickhatch Coffee + Food. We do not discriminate in our hiring practices and strive to create, maintain a diverse, inclusive, and accepting workplace.
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: Chairs were purchased second-hand. the wood on the walls, all equipment except for the oven, plates and bowls, tables,
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: We purchase refurbished equipment if we cannot access Energy Star rated appliances.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: All coffee is fair trade, most is organic. Most teas are organic and all are fair trade.
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: Cheese, all dairy products, spirits, produce
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 consult the Monterey Bay Seafood Watch Guide to make our
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Market on Middle, Turner, Penn's Corner, East End Food Coop
3 points We rotate menu items based on seasonality

Restaurant's statement: Everything in our special event dinners is based off what is local and season.
4 points We purchase items at the local Farmer's Market

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

Restaurant's statement: Eggs are local, cage-free, and organic
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 highlight local farms on our menu and through private dinners.
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 have two beds in the neighborhood community garden.
3 points We can, pickle, or preserve foods

Restaurant's statement: We make pickles, preserves, and a lot of preserved vegetables.
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 condiments, sauces, jams, jellies, soups. We even make the meats for the sandwiches.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Kombucha, cold brews
2 points We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: We always have a vegan option on the menu.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Penns Corner or through Serenity Hill Farms.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 90%
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 50%
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 50%
74 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: Sunday dinners are small plated items.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Vegan option changes daily
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Sandwiches are served with salads and pickles.
2 points Our restaurant provides allergen-free options

Restaurant's statement: No nuts are used in foods
2 points Our restaurant provides low-sodium options

Restaurant's statement: Food is made to order so sodium levels can be controlled by not salting.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Produce, eggs, and some baking materials
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Spelt, quinoa, chia, buckwheat, sorghum
3 points Our restaurant provides fruits or vegetables are offered with children's meals

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

Restaurant's statement: Steamed milk or sparkling water
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Turkey, lean beef, and tuna can all be used in kids meals
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: These can all be accommodated with us.
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 and olive 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 for LWA status.
32 Points for Nutrition