There are many great benefits to buying locally grown and raised foods for your restaurant.
For one, using local foods will reduce your restaurant’s expenses. The cost of shipping food and higher fuel prices can directly impact a restaurant’s cost of goods and profit margins. Purchasing seasonal ingredients from nearby sources ensures a better product at a better price. This means, that by passing along the savings and providing your customers with quality food you will create more brand loyalty and return business.
There are other favorable impacts as well, taste, nutrition, the environment and support from the general community where your restaurant is located are all positive outcomes from buying local.
As if you needed more reasons, there is a growing body of research that shows, “local” resonates more than “organic” with many consumers.
Take a look at this PBS feature “Local vs Organic”.
Buying locally grown food can also help an independently owned restaurant to thrive and offer a diverse menu that many chain restaurants cannot offer. Most successful small restaurants thrive because they buy local and recognize what is unique about their area. When a restaurant takes advantage of what foods are available to them locally, they will not only save money but also create a unique dining experience for their customers.
So, how do you get these amazing local foods?
Start by contacting your restaurant’s produce supplier. Your supplier should know what’s trending and local in your area. Also contact your meat and seafood vendors; they too will have a list of regional options available to you. Ask them for a product lists and get to work on your menu.
You should also supplement your sourcing by seeking out local fisherman, farmers, dairies and meat providers. Meet with farmers and fisherman to make purchases directly and begin to develop a business relationship or partnership with your community farmers, who have a wealth of information when it comes to fresh foods. While this may be a bit time-consuming, the payoff is worth it.
By working with local farmers, you can gain knowledge that will help you better manage and operate your own business which will benefit everyone, including your customers. There is also the more intangible human connection that exists beyond economics and is community driven. Once your restaurant guests understand that you support the community, they will feel even more compelled to support your business.
Local economic responsibility and community values:
In addition to the freshness, nutrition and sustainability aspects we’ve mentioned, there are economic and community payoffs to using locally grown foods. Buying local, simply put, keeps dollars in the community and recycles them time over time. While buying from long distances exports money that could be supporting your guests and ultimately your own restaurant.
Need help integrating “local” into your own purchasing operation or creating locally driven menus? TRG Restaurant Consulting can help you with that.
