Purchasing power is an advantage chains have long enjoyed over smaller restaurants. Economies of scale and forward-looking contracts generally minimize volatile price swings for larger operators. But as many smaller operations are proving, food cost and menu pricing can be improved by buying locally and seasonally. Even with the challenge of creating Yucatan-inspired foods at his Louisville, Ky., restaurant, Mayan Café, chef/co-owner Bruce Ucan draws on local ingredients for nearly 80 ...
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!