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Restaurant surival rates? Scary stuff. But here's how I'm making it work:
In an industry where margins are thin and competition is thick, we found our niche. We’re up to five locations now and growing steadily!
Submitted 10 months, 1 week ago by organicOrigins
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Fantastic initiative on the farm-to-table chain! I’m involved in sustainable food systems and it's refreshing to see restaurants take actual steps towards a more sustainable model. Your commitment to transparency and community involvement is commendable. Keep it up and don't lose sight of that core mission as you grow!
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So inspired by what you're doing. As an aspiring restauranteur myself, I'd love to know more about how you handle your supply chain management with such a variable menu based on seasonality. Kudos on the customer education piece. Engaging the community through workshops is a stellar idea!
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Smart moves on slow scaling – seen too many places sprout up quick and die out faster. Still, I’d be careful about absolutely relying on local supplies, as that can backfire with bad crops or unforeseen circumstances. Have you thought about supplemental sources just in case?
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Love this approach!! 🌱 I’m all about supporting local and the farm-to-table concept you’re nailing is exactly what more restaurants need to be doing. Keeps the economy healthy and the food's unbeatable when it’s fresh off the farm. Scale small is genius, way to ensure quality control without overextending!