Locally sourcing ingredients is evolving from a niche market into the mainstream. Not sourcing any of your products locally will soon become a liability for your restaurant if it hasn’t already. Rather than the bloated menus full of heat and eat items, the new generation of restaurant concepts are offering less selections, making everything from scratch, and buying as many ingredients as possible from within 150 miles of their location. Whether you are a bleeding heart activist, or a pro-business capitalist, sourcing items close to home just makes sense. You can pat yourself on the back for saving the environment, or pat yourself for saving the local economy. Your choice. Either way, the move to source foods locally is getting to be less and less optional.
Here’s another great article linked below reinforcing the need for you as restaurant owners and food service professionals to take a look in your local market to see what farmers and other local companies you can incorporate into your business. Locally sourced food is no longer a “trend”, it is a full fledged “consumer demand”. It’s only a matter if time before it becomes an expectation for your business.