Creating the Right Menu

Customers demand transparency when it comes to food: what’s in it, where it comes from and how it got there. How can you court this new kind of highly informed guest?

June 26, 2018

It’s dangerous to hedge your menu on a food fad, but it’s clear that the “fresh & local” trend is here to stay. Diners seek out restaurants that offer fresh, healthy options and transparent sourcing from local suppliers. But meeting these expectations can be both costly and challenging. How are successful independent restaurants juggling the logistical challenges and added risks of a wider range of food suppliers—while keeping quality high and costs low?

READ THE TIPSHEET Managing Unique Food Safety Risks of Local Suppliers: 5 Tips to Ensure Quality & Protect Customers

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