McCormick & Schmick’s Seafood Restaurants is testing a farm-to-table program that would shift to the use of local suppliers of produce, dairy and other ingredients in markets across the country, the company’s chief executive said. The program, which is likely to be rolled out within a year, is an effort to reconnect with the brand’s “heritage,” chief executive Bill Freeman said Tuesday at a restaurant industry conference hosted by law firm Davis Wright ...
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Contact: Desiree Torres Desiree.Torres@penton.com