The Farm-to-Table Movement

The Farm-to-Table Movement relies on fresh local ingredients to produce high-quality meals at a lower cost and with reduced environmental impact. But what does it mean to the restaurant business? Can it work for you?

Using local meats and produce in your restaurant is easier on the environment. Ingredients don’t need to be shipped across the country and even internationally to reach you. Produce can be picked when it’s ripe rather than ripening in transit and damage to the product is minimized.  The food will likely taste better, and if you shop carefully, your costs will be lower.

The challenge of farm-to-table is that it requires creativity and flexibility. It’s not always possible to anticipate what local ingredients will be on hand, so your kitchen must be able to create meals from available ingredients and adapt when they are unable to attain what they expect.

In a four-season climate, farm-to-table grows even more challenging because offerings are limited in winter months. You may have to build your menu around root vegetables and what local greenhouses choose to grow, which can limit your offerings.

How can you try farm-to-table practices in your restaurant?

Start by offering specials. Daily specials allow you to incorporate what is available locally without making wholesale changes to your menu. This is a great way to see how the practice is received by your customers.

Consider an RSA. (Restaurant supported agriculture). If available in your area, they are the wholesale version of community-supported agriculture (RSA). Sign up with a local farm and they  deliver fresh food to you on a regular basis. It’s unpredictable, but a great way to experiment.

Market to locavores. One disadvantage of farm-to-table is that it’s tougher to develop signature dishes that will bring return customers. But many diners are committed to eating locally grown products. If you target them, you can interest them in trying your restaurant.

Establish some consistency. With no ability to reliably predict exactly what dishes you will be serving, it’s essential to develop a signature flavor profile that sets you apart from other restaurants. Depending primarily on whatever is currently available makes it tough to establish an identity as an establishment. With dishes that vary by day and season, it’s important that you target the right clientele and assess the impact farm-to-table has on your business.

Looking for fresh ideas to improve your restaurant and grow your business? Contact the hotel and restaurant experts at Horizon Hospitality. We can help you stay ahead of the competition when it comes to service, quality and personnel.

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