With consumers expecting more information about ingredients in all segments today — from fine dining to quick service — some restaurant operators are looking for ways to have more direct control over sourcing the food they serve.
For some, that means direct vendor-restaurant relationships that skip the distribution middleman. There are pros and cons. Many would find it a mighty logistical challenge.
But here are examples of three restaurant companies that have built such direct control into aspects of their operation for three key ingredient categories:
It’s about efficiency and quality, they say. But, fundamentally, these restaurants are looking to give phrases like farm-to-table or dock-to-table more meaning.