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Dinette


5996 Centre Ave, Pittsburgh, PA, 15206
http://dinette-pgh.com/
Email : dine@dinette-pgh.com
Phone : 412-362-0202

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Platinum Designation
Owner/Manager : Sonja Finn


(August 7, 2015, 12:47) Restaurant's comment:
It is Dinette's core value to be responsible to the entirety of the food system from animal or seed, to farmer, fisherman or rancher, to supplier, to method of distribution, to restaurant employees, and finally to the customer and surrounding community.

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: UPMC has adopted a Dining Smart Sustainability policy.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Updates about our sustainable actions are part of the daily employee meetings.
8 Points for General

Waste Reduction

Points
4 points We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We track our waste through an online tracking system.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: waste management.
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: Have donated large items to Global LInks.
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: Interdepartmental recycling of office supplies, batteries/ink toner.
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: We use bulk condiments and do not purchase any pre-wrapped cutlery.
3 points We sell or donate our used cooking oil

Restaurant's statement: Pro Fry recycles our cooking oil
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Magee grows and utilizes our own produces in the growing season and utilizes as much pre-cut produce as possible.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Intranet
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have taken measures to begin eliminating Styrofoam.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Napkins are made with post consumer materials.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Sandwich wraps and boats.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Plastic snack cups are plant based.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: salad bar containers and some hot entrée containers.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We use a single output dispenser.
2 points We use a paperless system to process guest orders

Restaurant's statement: Everything is word of mouth.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Whenever possible ordering is done online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Some chemicals purchased through Allegheny supply are environmentally friendly.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All utility bills are paid with auto draft.
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 discounts on refills for reusable cups.
44 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: Yes, I monitor the monthly water usage to look for trends or peaks in usage that may point to problems like leaks, running toilets, etc.
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 dish unit.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators on hand washing 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: All these water saving techniques are used when washing dishes.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets were retrofitted with a dual flush kit
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinal flushes with 1.0 gallons/flush.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: also per allegheny health department regulations
3 points We capture rainwater

Restaurant's statement: We use water sensors on the garden watering system which enables us to use a combination of rainwater and city water for the plants.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: No hosing is done on premises
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: Water leaks are checked for daily.
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 ensure that during any exterior cleaning that no water enters storm drains.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Kitchen and bar faucets are never left on.
27 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: Energy usage in monitored monthly to look for trends or peaks in usage that may point to misuse of equipment or faulty equipment.
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: In the summer of 2016, Connected Energy Group performed an energy audit and provided recommendations for lighting improvements.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Hand dryers were installed day one.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: HVAC is inspected quarterly.
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: DInette has a programmable thermostats that are set to the recommended temperatures.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: I track electric, gas, water usage monthly and adjust usage to daily to try to minimize all energy use.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Dinette uses all energy efficient equipment.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

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

Restaurant's statement: Emergency lighting uses LED bulbs.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are turned off when restaurant is closed.
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: Evaporator coils are cleaned professionally every three months. We clean them bi-weekly.
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: Hot water heater is set to 140.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All electronic equipment is turned off or put ion sleep mode at end of business.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: All kitchen equipment (except refrigeration) is turned off at end of service. During slow periods we will partially turn off some equipment - example - half of the grill or 1 of the 2 pizza ovens.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: When possible, we open the door to cool the restaurant opposed to using air conditioning.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: This was done on initial install.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: Lighting is adjusted based on natural sunlight throughout business hours.
45 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: In addition to monetary donations, Dinette donates on average $4500 in gift cards a year to local non profits. We also donate food to 412 Food Rescue.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 90% of Dinette employees live within 1.5 miles of the restaurant.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We purchase from Grow Pittsburgh, through Penns Corner. Also, work with Garden Dreams to start our seedlings for the rooftop.
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: Owner is an active advocate for nutrition and health. Nationally, Sonja is involved in national food policy organizations. Locally, she is involved with healthy food options at her son's schools.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: I can show you my receipts from Goodwill and construction junction - Glassware, plates, etc.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We purchase as much as possible for Who Cooks for You, One Woman Farm.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate food to 412 Food Rescue.
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 donate food to 412 Food Rescue.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: Dinette's website gives directions via the bus lines and we have a bike rack on site premises.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack for storing bicycles.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have an air pump and flat tire repair kit.
32 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Dinette employees do participate in volunteer activities, because they are good people. But it is not my place as an employer to require or even request this of them. They work hard and their time away from work is theirs alone. I can only provide the example by being charitable myself.
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: One of our servers who is also a yoga instructor holds classes for staff at Dinette.
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: All employees make well beyond minimum wage.
4 points We offer health benefits to our employees

Restaurant's statement: All full time employees receive health insurance.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Dinette is owned by Sonja Finn
3 points We offer our staff training to further enhance career development

Restaurant's statement: We provide culinary education for all employees - wine training for front of the house employees. We train dishwashers in the kitchen and on food prep for promotional purposes.
5 points We are enlisted in the Restaurant Opportunity Center's RAISE Campaign: Restaurants Advancing Standards in Employment (http://rocunited.org/our-work/high-road/raise/)

Restaurant's statement: Dinette is a member of the RAISE campaign.
1 point We provide emergency rides for employees

Restaurant's statement: If an employee needs help, we help.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Dinette's operating hours are designed so employees will not be working double shifts or shifts with less than 11 hours in between.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Employees do not work double shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Dinette is open 5 days a week so employees can have 2 days off after every 5 worked.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Salaried employees work an average of 35-42 hours a week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Non-tipped employees are guaranteed 40 hours even when business is slow.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide vacation time for all employees. BOH employees vacation is paid. We are also closed for a week around Thanksgiving and close around other holiday times through the year (New Years Day, Memorial Day, Labor Day, Christmas Eve and Christmas Day)
3 points We offer internal promotions

Restaurant's statement: Internal promotions are standard at Dinette.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Cross-training happens in both BOH and FOH.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: This is rarely requested, but the rare request has been fulfilled.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: When performance is good or responsibilities change or at least annually if neither of these other things are true, raises are given.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive 50% food for them and a guest.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees are given a yearly bonus based on net profits distributed to each employee based on hours worked in the year.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Everyone is welcome and respected at Dinette. This is a core value, clear to all employees.
58 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: For the rooftop garden, planters are food-grade buckets that were repurposed for planting.
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 for all computer needs.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We serve La Prima Fair Trade Espresso
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: Milk, coffee, beef, chicken, as many veggies as possible. Our "clouds" were created by local artists, Atticus Adams.
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 Monterey Bay Seafood Watch before making any seafood purchase. All US caught seafood only.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penns Corner, Penn Mac, Paragon, Turner Dairy
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Penn Mac, Euro Foods
3 points We rotate menu items based on seasonality

Restaurant's statement: The menu is writhed daily based on what is available seasonally and locally right then.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: I visit at least one farmers market weekly to make a bulk of the produce purchases.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: All eggs used at Dinette are cage free
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Farms and farmers are included in our tweets and Facebook posts about daily specials.
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 a rooftop garden.
3 points We can, pickle, or preserve foods

Restaurant's statement: We pickle foods to use throughout the year.
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 dressings, condiments, sauces, jams, jellies, juices, soups, broths, stick, chutneys, syrups and salsas are made in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We filter and carbonate our own water.
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: Our menu changes daily, but there are always several meatless options.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We prioritize cage free chickens, grass fed beef, wild seafood
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 80% in summer, early fall. Low is about 30% in the dead of winter.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 90% in summer, early fall. Low is about 30% in the dead of winter.
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 60% The remainder of our meat is purchased from and cured by Parma Sausage in the strip.
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 60% The remainder of our meat is purchased from and cured by Parma Sausage in the strip.
8 points 46-100% of products we use carry organic certification or are naturally grown

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

Nutrition

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

Restaurant's statement: Half the menu is small plates.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Dinette is vegetarian friendly and offers several
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Our restaurant as a whole is marketed as a healthier option, especially when it comes to serving pizza - lower sodium, low sugar, vegetable forward, and only healthy oils.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Dinette's food relies heavily on vegetables, with minimal use of meat.
2 points Our restaurant provides allergen-free options

Restaurant's statement: When requested we can accommodate. - No peanuts used on site.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Everything is made in house, so sodium is minimized and no use of high sodium processed foods.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Organic unbleached flour used for baking.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Quinoa, farro and polenta frequently used in menu items.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: No sugar is used in salad dressings.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Largest soda option is 12 oz. Limonata and aranciata are 8.5 oz. Also offer kid spritzers - half soda/half carbonated water - but don't let your kids know :)
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We offer to children items made from whole grains such as polenta, farro, bulgar, and quinoa.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We offer to children an array of vegetable and fruit based menu items.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We have milk or water available .
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We offer to children lean proteins such as chicken, seafood, and lean grassfed beaf cuts. When meat is used it is always used sparingly.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: We offer to children menu items that are no added sugar, low fat and when fats are used it is healthy fats, and low sodium. Calorie assessments have not been formally done, but because of the plant based, no sugar, low meat options, calories are restricted.
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 only olive oil and canola oil in the fryer. Zero Trans Fats used.
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: Dinette has earned Live Well Allegheny restaurant status.
41 Points for Nutrition