Press Releases

PNC, Parkhurst Partner to Create Green Dining in Pittsburgh
Eco Bistro Offers Scratch Cooking, Farm-Fresh Food in One of First Leed Constructed Restaurants

PITTSBURGH, PA, October 19, 2010 – PNC, Pittsburgh's highly diversified and growing financial services organization, partners with Parkhurst Dining Services, a Pittsburgh dining service provider known for their high-quality food, scratch cooking and sustainable hospitality, to create the Eco Bistro, one of Pittsburgh's first green dining experiences constructed from eco- friendly products…from the ground up.

Located in the Allegheny Center Mall on Pittsburgh's North Shore, the PNC Eco Bistro is designed as a sustainable café for all PNC cafes to model after. "We were so impressed with how Parkhurst was able to customize the bistro to suit our needs, our goal is to move all dining operations to this structure, additionally enhancing the variety and format of the PNC café menus to highlight health and wellness, while integrating day-to-day business practices with environmental responsibility," says Dirk Elston, PNC Realty Services.

Operated and managed by Parkhurst Dining, the Eco Bistro is one of over 100 PNC constructed facilities that follows LEED (Leadership in Energy & Environmental Development), an internationally recognized green building certification system, that provides building owners and operators a concise framework for identifying and implementing practical and measurable green building design, construction, operations and maintenance solutions.

For example, the Eco Bistro features bamboo walls, a more sustainable product than wood, which grows quickly without herbicides or pesticides and releases 35% more oxygen into the air. The green glass tile walls are made from recycled 100% pre-and post-consumer waste, and the flooring is constructed from linoleum, comprised of organic materials. A customer favorite are the natural quartz and glass counter tops made from 85% recycled bottles, entertaining guests when they try to identify the lettering from a bottle label embedded in the counter. Even the Eco Bistro's employees are recycled – that is the shirts they wear are made from recycled 58% recycled polyester and 42% bamboo charcoal polyester!

Parkhurst's EcoSteps program also helps to reduce the company's environmental footprint. Included are practices such as purchasing rBST-free dairy, using biodegradable service ware, reducing paper waste, recycling fryer oil into bio-fuel, utilizing more energy-efficient light bulbs, and composting among other initiatives. PNC and Parkhurst are finalizing submissions in the goal to receive LEED Certification for the Eco Bistro.

Farm-fresh food is also procured through FarmSource, Parkhurst's local purchasing program that just last year made more than $17 million in local food purchases with its parent organization, Eat'n Park Hospitality Group. Fresh selections compliment assorted trendy sandwiches, soups, salads and hand-pressed burgers prepared by Executive Chef David Harris, who studied under Master Chef Dieter Kiesling at the Pittsburgh Institute of Culinary Arts. Chef Harris brings 20 years of scratch-cooking experience, and with limited freezer space, uses only the freshest ingredients possible. Even the trimmings from vegetables are sustainable, used to create fresh stock for homemade soups and sauces.

A variety of Italian selections are also prepared by Scott Smith including hand-tossed pizza, Stromboli, breadsticks and savory flatbreads all made with dough prepared from scratch. "We try to mix it up daily by providing our guests with something different whether it's freshly baked Tuscan breads topped with buffalo chicken or feta, tomato and Kalamata olives, a Tex-Mex bar, or celebrating Oktoberfest with German sausage sandwiches and Bavarian-style soft pretzels," says Stephanie Knaus, Parkhurst director of dining services.

Jessica Pace bakes assorted pies, cakes, muffins, strudels, brownies and yes, the famous Eat'n Park Smiley cookies. "We will soon expand retail offerings to include some of our menu items as home-meal replacements packaged in microwavable containers so that guests can purchase to eat later at home," says Knaus.

In addition to made-from-scratch foods, "HIP" selections – that is Healthy Interruption Points --, are pre-packaged three-ounce to-go snacks that offer a healthy alternative to impulse purchases such as cookies and candy. "HIP" selections include assorted nuts, granola, dried fruit, tropical trail mix, as well as fat-free sweets such as licorice and gummies which are positioned near the register so guests are more likely to purchase a healthier snack when they need an "interruption" during the day.

According to Kevin Krasne, director of leasing for the Allegheny Center, "As a native Californian, it's refreshing to experience the Eco Bistro's fresh, healthy and organic foods that I'm accustomed to on the west coast."

Parkhurst and PNC continue to work together to stimulate an interest in healthy dining through enhanced marketing and merchandising such as digital menu boards which promote the farm- fresh menu, healthy snacks, as well as display nutritional information of foods served including calories, fats and sodium content. Training the dining staff also plays a significant role. "Parkhurst's investment in educating the dining team on where foods are grown and produced, knowledge of sustainable practices and reinforcing our commitment to green business practices with PNC employees and other guests, creates an exciting dynamic and complements the Eco Bistro's messages," says Elston.

Moving forward, composting all Eco Bistro pre-and post-consumer food waste will be a goal for 2011. "We recently hosted a tour for PNC, and other Parkhurst clients including Highmark and Medrad, at AgRecycle's Washington County compost site on November 23 so that area sustainable professionals can learn more about these practices and how to best implement at the Eco Bistro and other Parkhurst-managed dining operations," says Jamie Moore, director of sourcing and sustainability for Eat'n Park Hospitality Group.

Other future initiatives include both indoor and outdoor gardens where Chef Harris can grow and harvest produce and herbs to use in the preparation of daily menu items. A community supported agriculture (CSA) program will be available so that guests may pre-purchase weekly boxes of fresh fruits and vegetables from local farms that Parkhurst partners with. Parkhurst chefs will also offer cooking classes to give guest recipe ideas on ways to prepare their CSA "harvest."

While most of the food is to go, the Eco Bistro seats 140 guests and is open Monday through Friday from 7 a.m. to 2 p.m.

About Parkhurst Dining Services:

A member of Eat'n Park Hospitality Group, Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day. Join us for a farm-fresh and sustainable dining experience.www.parkhurstdining.com

About PNC:

The PNC Financial Services Group, Inc. (www.pnc.com) is one of the nation's largest diversified financial services organizations providing retail and business banking; residential mortgage banking; specialized services for corporations and government entities, including corporate banking, real estate finance and asset-based lending; wealth management and asset management.

Contact:

Grace Hoyer
Parkhurst Dining
610-282-0916, office
610-349-0844, cell

gracehoyer@ptd.net
PNC, Parkhurst Partner to Create Green Dining in Pittsburgh
Eco Bistro Offers Scratch Cooking, Farm-Fresh Food in One of First Leed Constructed Restaurants

PITTSBURGH, PA, October 19, 2010 – PNC, Pittsburgh's highly diversified and growing financial services organization, partners with Parkhurst Dining Services, a Pittsburgh dining service provider known for their high-quality food, scratch cooking and sustainable hospitality, to create the Eco Bistro, one of Pittsburgh's first green dining experiences constructed from eco- friendly products…from the ground up.

Located in the Allegheny Center Mall on Pittsburgh's North Shore, the PNC Eco Bistro is designed as a sustainable café for all PNC cafes to model after. "We were so impressed with how Parkhurst was able to customize the bistro to suit our needs, our goal is to move all dining operations to this structure, additionally enhancing the variety and format of the PNC café menus to highlight health and wellness, while integrating day-to-day business practices with environmental responsibility," says Dirk Elston, PNC Realty Services.

Operated and managed by Parkhurst Dining, the Eco Bistro is one of over 100 PNC constructed facilities that follows LEED (Leadership in Energy & Environmental Development), an internationally recognized green building certification system, that provides building owners and operators a concise framework for identifying and implementing practical and measurable green building design, construction, operations and maintenance solutions.

For example, the Eco Bistro features bamboo walls, a more sustainable product than wood, which grows quickly without herbicides or pesticides and releases 35% more oxygen into the air. The green glass tile walls are made from recycled 100% pre-and post-consumer waste, and the flooring is constructed from linoleum, comprised of organic materials. A customer favorite are the natural quartz and glass counter tops made from 85% recycled bottles, entertaining guests when they try to identify the lettering from a bottle label embedded in the counter. Even the Eco Bistro's employees are recycled – that is the shirts they wear are made from recycled 58% recycled polyester and 42% bamboo charcoal polyester!

Parkhurst's EcoSteps program also helps to reduce the company's environmental footprint. Included are practices such as purchasing rBST-free dairy, using biodegradable service ware, reducing paper waste, recycling fryer oil into bio-fuel, utilizing more energy-efficient light bulbs, and composting among other initiatives. PNC and Parkhurst are finalizing submissions in the goal to receive LEED Certification for the Eco Bistro.

Farm-fresh food is also procured through FarmSource, Parkhurst's local purchasing program that just last year made more than $17 million in local food purchases with its parent organization, Eat'n Park Hospitality Group. Fresh selections compliment assorted trendy sandwiches, soups, salads and hand-pressed burgers prepared by Executive Chef David Harris, who studied under Master Chef Dieter Kiesling at the Pittsburgh Institute of Culinary Arts. Chef Harris brings 20 years of scratch-cooking experience, and with limited freezer space, uses only the freshest ingredients possible. Even the trimmings from vegetables are sustainable, used to create fresh stock for homemade soups and sauces.

A variety of Italian selections are also prepared by Scott Smith including hand-tossed pizza, Stromboli, breadsticks and savory flatbreads all made with dough prepared from scratch. "We try to mix it up daily by providing our guests with something different whether it's freshly baked Tuscan breads topped with buffalo chicken or feta, tomato and Kalamata olives, a Tex-Mex bar, or celebrating Oktoberfest with German sausage sandwiches and Bavarian-style soft pretzels," says Stephanie Knaus, Parkhurst director of dining services.

Jessica Pace bakes assorted pies, cakes, muffins, strudels, brownies and yes, the famous Eat'n Park Smiley cookies. "We will soon expand retail offerings to include some of our menu items as home-meal replacements packaged in microwavable containers so that guests can purchase to eat later at home," says Knaus.

In addition to made-from-scratch foods, "HIP" selections – that is Healthy Interruption Points --, are pre-packaged three-ounce to-go snacks that offer a healthy alternative to impulse purchases such as cookies and candy. "HIP" selections include assorted nuts, granola, dried fruit, tropical trail mix, as well as fat-free sweets such as licorice and gummies which are positioned near the register so guests are more likely to purchase a healthier snack when they need an "interruption" during the day.

According to Kevin Krasne, director of leasing for the Allegheny Center, "As a native Californian, it's refreshing to experience the Eco Bistro's fresh, healthy and organic foods that I'm accustomed to on the west coast."

Parkhurst and PNC continue to work together to stimulate an interest in healthy dining through enhanced marketing and merchandising such as digital menu boards which promote the farm- fresh menu, healthy snacks, as well as display nutritional information of foods served including calories, fats and sodium content. Training the dining staff also plays a significant role. "Parkhurst's investment in educating the dining team on where foods are grown and produced, knowledge of sustainable practices and reinforcing our commitment to green business practices with PNC employees and other guests, creates an exciting dynamic and complements the Eco Bistro's messages," says Elston.

Moving forward, composting all Eco Bistro pre-and post-consumer food waste will be a goal for 2011. "We recently hosted a tour for PNC, and other Parkhurst clients including Highmark and Medrad, at AgRecycle's Washington County compost site on November 23 so that area sustainable professionals can learn more about these practices and how to best implement at the Eco Bistro and other Parkhurst-managed dining operations," says Jamie Moore, director of sourcing and sustainability for Eat'n Park Hospitality Group.

Other future initiatives include both indoor and outdoor gardens where Chef Harris can grow and harvest produce and herbs to use in the preparation of daily menu items. A community supported agriculture (CSA) program will be available so that guests may pre-purchase weekly boxes of fresh fruits and vegetables from local farms that Parkhurst partners with. Parkhurst chefs will also offer cooking classes to give guest recipe ideas on ways to prepare their CSA "harvest."

While most of the food is to go, the Eco Bistro seats 140 guests and is open Monday through Friday from 7 a.m. to 2 p.m.

About Parkhurst Dining Services:

A member of Eat'n Park Hospitality Group, Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day. Join us for a farm-fresh and sustainable dining experience.www.parkhurstdining.com

About PNC:

The PNC Financial Services Group, Inc. (www.pnc.com) is one of the nation's largest diversified financial services organizations providing retail and business banking; residential mortgage banking; specialized services for corporations and government entities, including corporate banking, real estate finance and asset-based lending; wealth management and asset management.

Contact:

Grace Hoyer
Parkhurst Dining
610-282-0916, office
610-349-0844, cell

gracehoyer@ptd.net