Oaxaca Restaurant, a Certified Sustainable Restaurant in Uptown Sedona

In an industry known for turnover, Oaxaca Restaurant in Uptown Sedona has such great employment practices that team members stick around; some employees have been there 35 years, and you can even find father-son pairs on staff. Owners Carla and Mark Butler and their management team have created a family atmosphere with flexible hours so if someone has an emergency, others happily cover. Many of the staff carpool, which reduces both driving burden and environmental impacts – plus it gives time to socialize. Employees are encouraged to build their skills through cross-training, and are given opportunities to advance to positions of greater responsibility when they are ready. The restaurant uses energy-efficient appliances in the kitchen and they are converting all lighting to LED as bulbs are replaced. Green cleaning products keep everything sparkling. Water conservation is a top priority, with low flow fixtures, a new dishwasher, and drip irrigation for the landscaping. With roots in the community dating back to the early 1970s, Oaxaca has demonstrated that it’s sustainable in many ways!