Local reigns supreme A growing number of chefs said they will do more whole-animal “snout to tail” cooking, and local sourcing is at the top of the list of 2013 culinary trends — same as in 2012, according to chefs surveyed by the National Restaurant Association. Executives at chain restaurants are getting more creative in local sourcing, as well. For example, the 12-unit fast-casual Sweetgreen chain, based in Washington, D.C., has its distributors’ trucks stop at ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com