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  • 208 W. Fifth Ave., Royal Oak, MI 48067
  • Mon-Thurs 11a-Mid, Fri 11a-2a, Sat 10a-2a, Sun 10a-Mid
  • (248) 556-2202
  • Map

Sustainability

We're serious about our role as business owners, always looking for ways we can be better stewards of our environment. We recycle or compost most of our waste, reducing what goes to landfills and incinerators by 90%

Now open in Royal Oak

We are open! Come visit us at 208 W. Fifth Street. Parking is available on the street or get your first 2 hours free in one of three garages one block away from 8-5 Monday-Saturday. Ramps are a flat $3 or $5 after 5 p.m.. Find out more about parking on the Downtown Royal Oak parking page

 

HopCat Named Best Brewpub 5 Years in a Row

HopCat - Grand Rapids has won Best Brewpub in the nation 5 years in a row according to www.ratebeer.com. We are humbled and grateful for this acknowledgement. Cheers to five more!

We don't make trash. We make soil.

Sustainability - it isn't just a 14-letter word

We're serious about our role as conscientious business owners, constantly looking for ways we can be better stewards of our environment. We recycle or compost most of our waste, reducing the amount of trash going to landfills and incinerators by 90 percent. We also strive to source food and products from companies with similar commitments.

Doing this isn't easy. We train every employee to sort waste, including the packaging that food and other materials arrives in and the leftovers on your plate when you finish dining with us.

Instead of just dumping everything in one place, food waste is placed into our compost bin, along with our compostable paper products, used straws and other compostable items. We recycle almost everything we can't compost - cardboard boxes, cans, glass, plastic containers -- you name it. So what makes up the "other" 10 percent? Often it's made up of unmarked plastic wrappings, disposable gloves used by our kitchen staff when preparing food and garbage brought in by our employees and guests that can't be recycled.

Why do we do this? Well, take a look behind your average restaurant. There's often a big, overflowing garbage bin - almost everything bound for a landfill or an incinerator. We decided that had to stop. So we talked to our employees, did some research and developed our waste-reduction program. A lot of people said we were crazy, that it would cost too much. Once we understood how much waste we could divert or eliminate, we knew it would cost us too much not to do this.