Springtime Menu Freshness: Part II - Local Sourcing

Food research shows that many American consumers say buying fresh, local and sustainable food is important to them. But are they willing to accept the limitations of local-sourcing and seasonal produce? It turns out that they are, and enjoy fresh menus year round as a result. Here are a few ideas to go on showing restaurant chains that are following these food trends and making it work.

Grand Central Baking Co.
They started by settling on a base menu of the “classics,” including ham and swiss, turkey, and tuna sandwiches that remains the same year round. The classics were initially supplemented by quarterly seasonal specials that changed depending on what was available from local farms. To better deal with the occasional gaps in supply, they switched to seasonal specials that change every two to three weeks. In early December, for instance, there’s a Willamette Valley beet salad. In May, there are rhubarb pastries and a chicken salad with asparagus through June. Summer brings eggplant parmesan.

Burgerville
This hamburger chain partners with 14 local Restaurant Suppliers for year-round supply of everything from pickles to cage-free eggs. Another four suppliers provide the produce for recurring seasonal specials such as local berry milkshakes and Walla Walla Sweet Onion rings in summer, and Sweet Potato Fries and Pumpkin milkshakes during the fall. "The whole idea is to raise the bar for QSR (Quick Service Restaurants) by serving local ingredients at the peak of season in gourmet fashion," says Jack Graves, chief cultural officer.

McCormick & Schmick's
This seafood chain has always built regional recipes into menus on a local basis, says Bill King, vice president of culinary development and corporate chef. Regional chefs develop relationships with local purveyors to obtain the ingredients for the specials.

Chipotle Mexican Grill
One of the leaders in the local-sourcing effort, this Denver-based chain has a summer-produce program that brings bulk vegetable items—onions, peppers, lettuce and herbs—into Chipotle's supply chain from local farms during peak produce season. "We met our goal of serving at least 25 percent of at least one of these produce items in each of our markets," says Chris Arnold, public relations director for the 800-plus-unit fast-casual concept.

Eat'n Park
Pittsburgh-based Eat'n Park Hospitality Group has also pushed toward a larger, locally grown food supply for its 78 restaurants. Currently the family-dining chain features seven or eight local produce items on the salad bar and throughout the menu from June to October. As well, all of Eat'n Park's pork and most of its dairy products are locally sourced year-round. "Local sourcing is very doable," says Jamie Moore, director of sourcing and sustainability for the chain. "All you really need is a distributor who is willing to switch to sourcing locally when local product is available. That, and having somebody on staff who is active in local agricultural circles."

A food business consultant can help you to do this in a way that is consistent with your budget and your brand.