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Direct to Source

The challenge of building supply chain transparency with direct vendor-restaurant relations

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:

Produce: The farmer as restaurant partner >>
Meat: New York burger joint builds business around single-source meat >>
Seafood: Taking control of the seafood supply >>

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.

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