For many restaurants, connecting with independent farms in their community can bring a wide range of advantages for all involved. Farm-to-table restaurants order ingredients from a farm or agricultural cooperative. This could be through a direct relationship or through larger farms that have distribution networks similar to those of national wholesalers. Chefs must also ensure that the grazing, fishing and slaughter activities of the farms they work with adhere to the restaurant's guiding principles. Producers who want to market their vegetables in a school tend to have better luck if they sell them pre-cut and packaged, which requires processing methods and equipment.
This makes it easier for restaurants to use these products, reducing food waste due to poor planning and deterioration. National wholesalers work with a wide network of farmers to source a variety of ingredients for restaurants. By partnering with companies that fit your values and target market, you can reach a wider audience that may be more likely to dine at your restaurant. As restaurant supply chain technology and operations continue to evolve, models are constantly being based on practices. You can also ask fellow restaurateurs in your area about their experiences collaborating with farms (and if they have any specific recommendations on which farms to work with).
Just like when you work with farmers and shop at local markets, you can trust the local butcher to buy you fresh cuts of meat and show you where the meat comes from. While it can be tempting to spend time getting quotes and building relationships with all types of suppliers, it's more efficient to prioritize based on why your restaurant is known. Many producers have done this by sharing the history of their farm, providing a personal touch to consumers far removed from food production and satisfying their desire to know the origin of what they eat. First, they have to start building relationships with farmers, who will tell them what is happening with the current year's crops and what to expect in the future. While originally intended to bring local food from farms to communities, more and more chefs are buying locally sourced ingredients at local food markets.
This diligence translates into a significant amount of duties that typical restaurants never worry about. Implementing strategies to increase the sales and profitability of your locally sourced farm-to-table restaurant is essential for long-term success and sustainability. By taking advantage of the restaurant's experience in sourcing fresh ingredients and preparing tasty dishes, customers can enjoy the same high-quality food they love, even outside the restaurant's premises.
