307 Beverly Rd.

Pittsburgh, PA 15016

Phone Number: 412-563-5300

Email: bados307@comcast.net

Website: www.badospizzagrill.com

Date Designated: 06/13/2016

Owner / Manager: Geena Badolato - general manager

We are proud of the local and family ties Bado's has to Mt. Lebanon and the South Hills of PGH region. We love the amount of participation we take part in with Lebo teams and to see kids from T-Ball to hosting their Graduation party with us. It is also great to hear stories from parents who came to Bado's as elementary school students who now get to share the same Bado's experience with their own kids and families.

Sustainability Practices

The Sustainable Pittsburgh Restaurant assessment consists of 149 sustainable actions from seven broad areas of focus: general, waste reduction, water conservation, energy efficiency, people, responsible sourcing, and nutrition. Each restaurant that has completed the assessment has earned points for each “yes” response, indicating that selected practices are in place. Each affirmative response is to be backed up with a self-declared statement of validity by the restaurant in order to demonstrate satisfaction of the action. Below you will find this restaurant's sustainable practices.

General

Description Points

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.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have created a sustainability policy.

3 points

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We teach all employees how our recycling system works and have to use re-usable items such as ramekins and the washing and dryer.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update staff continuously, especially in terms of food waste and recycling practices.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We use Republic Waste Services for our recycling which is picked up three times a week.

2 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 like to recycle and donate large items when we can, such as our booths and tables that were donated to PGH's Construction Junction and our old kitchen equipment that just reused or recycled when picked-up by our local metal scrapper.

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 take all electronics and computer systems to local recycling centers (MTL Municipal) that takes electronic waste. We also take all computer inks to be recycled to local office supply store.

3 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 of our straws which come in cases and condiments which come by the gallons (ie Heniz Ketchup) are bought in bulk then are separated into reusable containers.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Local Braddac company Fossil Free Fuel is who we currently use for oil recycling.

3 points

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Which list all specials online and also on chalkboards.

1 point

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 recycled brown paper bags if needed for take-out items, though most customers will just carry the container out without a bag.

2 points

We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our pizza boxes and paper bags are used from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: take-out containers, paper bags, napkins, toilet paper, pizza boxes ect are all recyclable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Our storage containers are made from recycled products and most pizza boxes.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: From straws to take-out containers these all can be recycled.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We serve water in our glasses and don't offer bottled water.

2 points

We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: When it is offered we use paperless billing and ordering.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use cleaning products that are environmentally and animal friendly.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins in-house for all of our customers.

2 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 items are served on dish-washable and re-usable plates, napkins, silverware. ect.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay utility bills when available online.

1 point
38 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: N/A

3 points

We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

Restaurant's statement: We presoak all pans and utensils then hand scrub them. We run them through the dishwasher only when there are enough items to fill a dish rack.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets instilled.

3 points

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We move items from the freezer to the refrigerator to thaw them safely and efficiently.

1 point

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We sweep our floors first before swifter-ing or mopping the floors.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: All employees know to check their work stations throughout the day to ensure that all systems are working properly.

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: All floor mats and trash cans are cleaned in a separate outdoor grass area, away from public storm drains.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when not in use.

1 point
15 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: J & A Heating and Cooling a local company from South Park

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have storm windows and doors throughout the whole restaurant.

2 points

We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: All new equipment we get in is Energy Star.

4 points

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We use LED CLF lights for all of our track lightening.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED CLF lights for all of our track lightening.

5 points

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency lights during non-operating hours.

2 points

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Our private upstairs room keeps the lights off when not in use, the same with our back seating sections once it is closed down.

2 points

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean all evaporators and coils from our refrigerates regularly to make sure they running well.

2 points

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Our computer systems all turn to energy savingmode when not in use.

1 point

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We use ceiling fans in our dining room seating area.

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 is a double door to help with efficiency.

2 points

We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We are able to open our upstairs windows in our private banquet room and let the wind cool the room down.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: We have and refresh all gaskets on our refrigeration systems.

2 points

We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We have a light dimmer to control in evening or over cast days.

3 points
34 Points for Energy Efficiency

Community/Consumer Actions

Description Points

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

Restaurant's statement: We work with all Mt. Lebanon sport teams for their numerous fundraising events throughout the year. We also work with numerous local churches for their charity events. We always say yes to local donations! (too many to list)

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: at least 90%!

3 points

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate most all of our large furniture and equipment and electronics! For example Construction Junction (tables and benches) the Good Will (Christmas tree and holiday items)

2 points

We donate food waste to farmers for animal feed

Restaurant's statement: We take food waste to a local PGH farm that is family owned where are keep our horse at. The rescue ducks and geese love the bread and the pigs love our pancakes!

3 points

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We live in what is known as a walking community and specifically our street is in the middle of one of the best walking shopping strips in the South Hills.

2 points

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack on the end of either side of our street.

2 points
14 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Most recently the STOP Hungry Now food packing event at a South Hills Church four employees attended together.

2 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 over the current minimum wage rate.

5 points

We offer health benefits to our employees

Restaurant's statement: Our full time managers are offered health benefits.

4 points

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: A 60 year Mt. Lebanon resident and now South Fayette resident, with family and managers still living in Mt. Lebanon

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We have many employees who have trained from phone workers to hosts to servers .

3 points

We provide emergency rides for employees

Restaurant's statement: We have taken employees to places for metical or family emergency needs.

1 point

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We schedule employees so that they have at least 11 hours between shifts.

3 points

We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees receive one day off for every five worked in a row.

3 points

For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Employees work their scheduled working hours.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time staff gets offered vacation time to use at their needs.

3 points

We offer internal promotions

Restaurant's statement: Many employees have been host who now serve and become mangers. Or were bus boys that are now kitchen managers.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: we have employees who can be servers and jump back to help with others in the kitchen at various stations such. Also all servers are able to bus and help the dishwashers when needed or short handed.

3 points

We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have servers who also have worked kitchen swifts. Also a few servers started as bussers in the BOH.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises to employees as they take on more work and perform well.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Half off menu items to workers doing single shits and free meals to those working a double shift.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We host sales contests for items such as dessert sales where we give our gas or grocery store gift cards.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We interviews and work with all employees from all walks of life. From high school students to senior citizens we are able to make a work schedules and environment that works for everyone.

2 points
45 Points for Employee Actions

Responsible Sourcing

Description 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 use Tri-State Equipment company who suggests to us Energy Star equipment when we get new items in.

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: We use Wigle Whiskey, Maggies Farm Rum, and multiple local PGH Breweries!

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We have used Penn. Mac. for over 30 years. Also Stovers, and Cutrze for food items.

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 advertise using all of our local PGH Breweries, Wigle Whiskey, Maggies Farm Rum.

2 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: Our Italian, Ranch, and Balsamic dressings are made in house as well as all of our soups, pizza dough, pizza sauce, and pasta sauce.

3 points

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We have a house made Sangria which is made with a homemade Simple Syrup.

3 points

When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: 10%

2 points

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 30%

3 points

We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 10% We use Boars Heads lunch meats

1 point
22 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: All hoagies have half options. Pizza sizes come as small as personal size. Calzones have a small and large options.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have a veggie burger options, and a veggies hoagie and veggie pizza options as well as many salads.

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: You can sub mixed veggies for fries.

2 points

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Veggies are always a side option and fruit is a side option on the breakfast menu.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We have a low cal Italian dressing options or just plain oil and vinegar

2 points

Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Veggies as a side are always an option

3 points

Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We have milk as an option

3 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: All oils we use are 100% trans fat free. For example, olive oil and vegetable oil.

2 points

We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by meeting LWA Restaurant requirements.)

Restaurant's statement: We meet the requirements to earn Live Well Allegheny status.

3 points
21 Points for Nutrition