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Cheddar's Scratch Kitchen-Port Saint Lucie

1375 Nw St Lucie West Blvd, Port Saint Lucie, FL, USA, 34986

Venue Details

BrandIndependent Restaurants

Built-

Restaurant price range-

Total meeting space-

Seating capacity-

Standing capacity-

Venue typeRestaurant

Location

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Cheddar's Scratch Kitchen-Port Saint Lucie Frequently Asked Questions

Explore frequently asked questions from the Cheddar's Scratch Kitchen-Port Saint Lucie regarding Health and Safety, Sustainability, and Diversity and Inclusion

Sustainable Practices

Please provide comments or a link to any publicly communicated Cheddar's Scratch Kitchen-Port Saint Lucie's sustainability or social impact goals/strategy.

No response.

Does Cheddar's Scratch Kitchen-Port Saint Lucie have a strategy that focuses on the elimination and diversion of waste (i.e. plastics, papers, cardboard, etc.)? If yes, please elaborate on your strategy of elimination and diversion of waste.

No response.

Diversity and Inclusion

For US hotels only, is Cheddar's Scratch Kitchen-Port Saint Lucie and/or parent company certified as a 51% diverse owned business enterprise (BE)? If yes, please indicate which one of the following you are certified as:

No response.

If applicable, could you please provide a link to Cheddar's Scratch Kitchen-Port Saint Lucie's public report on their commitments and initiatives related to diversity, equity, and inclusion?

No response.

Health and Safety

Were practices at Cheddar's Scratch Kitchen-Port Saint Lucie developed based on health service recommendations from public governmental entities or private organizations? If Yes, please list which organizations were used to develop these practices.

No response.

Does Cheddar's Scratch Kitchen-Port Saint Lucie clean and sanitize public areas and publicly accessible facilities (i.e. meeting rooms, restaurants, elevator banks, etc.)? If yes, describe any new measures that are taken.

No response.

Please explain, if applicable, the carbon offsetting options you offer to corporations.

Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to sustainability and social impact goals and initiatives.

Has your hotel taken steps to reduce single-use plastics, such as removing plastic straws (except upon request for guests with disabilities), stirrers and cotton buds? If yes, please provide detail as to the steps you have taken to reduce single use plastics?

Does your hotel generate (onsite) or purchase (offsite) renewable energy (beyond your utility's standard offerings)? If yes, please describe your practices for generating or purchasing renewable energy.

Does your hotel engage in activities to protect & restore the natural environment in which it is located (i.e. trees planted, coral reef restored, etc.)?

What measures are in place to allow for social distancing in fitness centers (e.g. equipment configuration, staggered usage times)? If no fitness center, please put N/A.

Has the fitness room cleaning routine been adjusted/increased? If yes, what new measures are included? If no fitness center, please put N/A.

Will your hotel be imposing any additional fees for cleaning services? If yes, please specify those fees.

Are specific cleaning/disinfection routines in place for pillows, duvets and their covers, headboard, bathrobe etc.? If yes, please describe.

Does the property limit number of guests in restaurant, bar, or dining areas due to COVID19 or other pandemics? If yes, please provide details of how restaurant, bar, or dining areas limits capacity? If no restaurant or bar, please put N/A.

Has the public bathroom cleaning routine been adjusted/increased? If yes, what new measures are included?

Please include a link to your public report on community impact if applicable.

Please provide any other comments you wish to make regarding your efforts/initiatives to obtain certification in these programs.

Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to diversity, equity, and inclusion.

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