Following the initiative of the industry’s bellwether fast-casual Mexican brand and some visionary chefs, restaurant chains of various stripes are bringing local and sustainable food to a widening swath of the American dining public. Locally sourced meats and seafood and locally grown produce have ranked as the top trends in the National Restaurant Association’s annual What’s Hot Chef’s Survey for the last five years. Branding local food on the menu is a way for ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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 

Already registered? here.