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Scratch F&B

1720 Lowrie Street, Pittsburgh, PA, 15212
Email : donmahaney@hotmail.com
Phone : 4124254959

County : Allegheny
Neighborhood : Pittsburgh - Troy Hill
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Don Mahaney

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: 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: Our Little Green Book of restaurant policy is modelled after the Sustainable Pittsburgh Restaurant approach to sustainability.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Our preshift meetings always update our staff on all aspects of the business.
8 Points for General

Waste Reduction

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

Restaurant's statement: We are planning to utilize a third party review of our waste streams and will incorporate recommendations into our operating plan.q
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Vogel Disposal
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 flatware is purchased in bulk from Joshen, but we are working on sourcing stainless steel straws. Condiments are served in metal ramekins in house and will be supplying to go orders with plastic, recyclable ramekins, purchased in bulk from Joshen. We will also be starting a program whereby guests can use our tablewares for to go food, getting a discount on their next order when they return them.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We have an "offer first" policy on our paper straws in house. We will be using wooden stir straws for coffee and tea instead of plastic sip straws.
3 points We sell or donate our used cooking oil

Restaurant's statement: Buffalo
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Our menu is built on the creative reuse and cross utilization of product
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We utilize a sandwich board and our service staff to alert guests to daily specials instead of printing these items on card stock.
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 have an offer first policy on bagging and are looking into sourcing milk crates for guest to reuse when they buy to go orders
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 Styrofoam.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: Our water is served from a glass bottle, or a tap
2 points We use environmentally-friendly cleaning products

Restaurant's statement: All of our cleaning products (purchased from unifirst) are labelled "Green" I will be continuing to research the best practices to put into place so that we limit our exposure to and impact of the cleaning products that we use.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: Our dish and flatware and coffee mugs have all ben sourced from sellers on ebay
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All of our bills are paid through online banking
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: See above. The program is currently being developed.
31 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: The building water use is not differentiated between the tenants above and the restaurant below. However, we are monitoring the bills for usage and charging the staff with developing "great ideas" to reduce energy consumption.
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: These are all policies of ours.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Two of our restrooms (3 commodes) have dual flush systems. our ADA compliant rest room has a 1.1 gallon commode installed.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our single urinal is rated at .5 gallons / flush. We will have a sign posted above all fixtures in the restroom asking guests to be conscientious about their water usage.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We will NEVER thaw 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: We dust mop our dinging room floor followed by a damp mop. All other floors are swept, (the kitchen floor is then deck brushed) wet, and dry moped.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We have a PM policy for the whole building that requires the opening manager to walk the building, searching for water leaks,
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Of course this is our SOP.
16 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: We monitor the entire building's usage, and encourage staff to develop what we call "great ideas" for energy conservation that we can develop, test, and impliment, based on impact versus previous usage.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Our ADA compliant rest room has an energy efficient hand dryer installed
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: It is restaurant policy to contract an outside vendor to conduct an HVAC inspection, annually, in September.
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: Our thermostat is programmable and we are well within those temperature parameters.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All of our new lighting is LED.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED bulbs with battery backup at each exit.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: This is a part of our energy policy, just like turning off faucets that are not in use.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We have one installed in our ADA restroom.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: These are cleaned as a part of our weekly deep clean of the kitchen.
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 set all hot water temperatures at their minimum.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Our policy is that any item not in use will be shut down or put into energy saving mode.
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 have two fans in the dining room and two in the bar area to assist in air circulation.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: It is our policy to monitor sales and to power down equipment accordingly.
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: Our front door will have a curtain installed for use in the winter months.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: In the summer months, we promote air circulation by keeping our front windows open.
2 points We have insulated all refrigeration cold suction lines

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

Restaurant's statement: Our entrance lights are activated by a dusk to dawn sensor.
39 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: We donate to local non profits. We also partner directly with the neighborhood through our Community Board of Trustees which identifies neighborhood needs, makes operating plan recommendations to the restaurant so that it can best position itself relative to those needs, and reviews the owner's reports on progress relative to those recommendations on a quarterly basis. Donations to non profits come either from our operating funds, or from proceeds generated via our Tavern Gaming License, which allows to utilize pull-tab bingo tickets, 50/50 raffles, and daily drawings to raise money from our guests to the non profit of our choice.,
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: We retained three employees from the old restaurant, and it is our restaurant policy to give preference to applicants from Troy Hill, the Northside, and Reserve Township.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: One of the tenants of our existence is providing access to local, fresh food at an affordable price to community residents. We also have plans to offer a par cooked to go option for those residents on the go, so that they can feed a family of four with a home coked meal at a price point not significantly higher than they would encounter should they source the raw product at the grocery store.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We are purchasing bicycles for our bike rack that the community will have access to, and offer a walk up and bike up club membership that offers discounts to guests on every tenth walk up or bike up visit.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have a large bike rack at the rear of the restaurant.
13 Points for People - Community/Consumer Actions

People - Employee Actions

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: Our BOH staff makes a minimum of 10.25 / hour. Our Bartenders make $5 / hour. our Servers make $4 / hour.
4 points We offer health benefits to our employees

Restaurant's statement: All full time employees are eligible to take advantage of a United HRA plan. The company covers the premium to 75% and the deductible to 90%.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: I live at 2013 Straubs Lane, Pittsburgh, PA, 15212, and have, since 2009.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We have a bonus program in place for all staff that hinges on their ability to 1) identify a problem or area of opportunity, 2) to provide a proof of the concept they wish to impliment, 3) to develop with their manager a plan for testing and implementing the idea, and 4) to monitor the idea's impact on the business. We believe that this is a fine way to develop translatable skill sets for all employees in their areas of expertise. Further, the Bar Manager and Executive Chef have equity positions built into their compensation packages.
1 point We provide emergency rides for employees

Restaurant's statement: We will pay for a service to pick up employees in emergency instances.
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: The bikes that we purchase for the community are also available for staff as a means of transportation to and form work.
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Sick leave is compensated based on a percentage of average wages the previous 1/4
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time employees accrue vacation days at .77 / month. These employees are eligible to utilize these paid vacation days once they have worked 500 hours, according to our payroll system.
3 points We offer internal promotions

Restaurant's statement: Without question, we look to promote from within and each manager has to develop a succession plan for their departure that identifies current staff to serve as their replacement
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Al FOH and BOH staff are trained to their ability and interest in all positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All staff are encouraged to work where they most want to express their talent.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: See above regarding bonus systems. Also, retained earning are designed to be reinvested in the business; HR investment takes precedent over other investment.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Staff get a 20% discount on all food purchased when not working. When on the clock, employees receive a 50% discount.
3 points We provide employee ownership in the company

Restaurant's statement: Our bar manager has been compensated with a 10% ownership stake in the holding company that owns the building the restaurant is housed in.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: When staff develop a ":great idea", and that idea is spread with positive financial results, increases in earnings or savings are passed to the staff, in part.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We want this restaurant to be representative of the reality of the community, hence the involvement of the Community Board of Trustees and our commitment to hiring from within the community, whenever possible.
42 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: Our soft seating has all been purchased second hand. Our bar is constructed of old flooring. Our dining room floor is made of cast off (utility grade) wood that flooring companies won't sell on the market. Our shelving and door framing and banquettes are built of framing members from a house that was torn down in the neighborhood. Our bar stools and dining room chairs are all recycled. Our bar wall is made of recycled pallet wood. Our bar pendant lights and the center light in the dining room are made of recycled Milk Glass. Six of our dining room tables have been made of repurposed framing lumber.
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 actually search first for refurbished equipment, as we believe that the environmental costs of building and transporting any new piece of equipment is greater than repurposing equipment that may be less energy efficient.
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 food sourcing policy is that we source at least 90% of our menu from within 150 miles of the restaurant. We are committed to reducing that radius.
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 have a policy against sourcing anything from the ocean, as it is beyond our 150 mile circumference.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: PCFA, Cutrze Monteverde's
3 points We rotate menu items based on seasonality

Restaurant's statement: Our menu is dictated by the seasonality and availability of product within 150 miles of the restaurant.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: It is our policy to search for chalkboard menu items at farmer's markets and through the use of a restaurant CSA share.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Our eggs are sourced within 150 miles of the restaurant.
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 market these farms and vendors through our menu, through staff wearing their décor, and through our facebook page.
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 are building a garden on our rooftop.
3 points We can, pickle, or preserve foods

Restaurant's statement: We use a multitude of preservations techniques. This summer, we will be hosting a neighborhood food preservation class.
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 dressings, sauces, jams, jellies, etc. are made in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We have a drink program where we are making all of our craft cocktails from scratch, the shrub bases of which we will be using with a splash of soda water as a substitute for Pepsi and Coke.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: Our policy is for 90% of our menu to be sourced within 150 miles
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Our policy is for 90% of our menu to be sourced within 150 miles
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: Our policy is to source 90% of our menu within 150 miles of the restaurant.
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: Our policy is for 90% of our menu to be sourced within 150 miles
69 Points for Responsible Sourcing


2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Our current menu is vegetarian friendly. We cater to vegans when we are made aware of their dietary preferences.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Every menu item has fruit and / or vegetables as a part of it's "set"
2 points Our restaurant provides allergen-free options

Restaurant's statement: We strive to meet any and all of our guests' dietary restrictions when we are notified of them.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use ancient grains in our soups, and for many of our entrée sets.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer an oil and vinegar option, and vinaigrettes
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Children an have a vegetable side with any of their entrees. A salad is also a children's entrée option.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We carry juices and NA shrubs that children are welcome to try as alternatives to soft drinks.
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 soybean oil, olive oil and butter in our cooking and baking processes.
18 Points for Nutrition