So I'm having a slight conundrum. I take pride in the food we make at the restaurant.
We just did a local chef's challenge this past Sunday, 55$, the farm brought us most of the ingredients in a basket(we solely cooked from the basket too!) Chopped style, and we had 2 hours to cook a meal for 40 people.
It was great! The guests loved it! We did 7 courses and knocked it out the park!
The produce, and protein was amazing. My guys have a new fire in their eyes too!
I signed up for this farm's website, and now looking at the prices, I'm daunted.
My seeking advice is literally about how can we make it possible price wise to incorporate some farm fresh. Mind you, I run a golf course restaurant that isn't part of the golf course itself, open 7 days a week, lunch and dinner, starting in April'ish til around October when we drop to 6 days sans lunch. Open to the public all times.
When revamping the menu I finally got the owners to realize we weren't a fine dining, coursed out restaurant(their previous restaurant was, and we here started as an Italian bistro that served half of a traditional "Italian" menu while the other half was golf course).
It's farmers market time here in the 'Cuse finally, so I do plan to go out and buy ingredients, but at our rate I'll be shopping every day for produce and proteins to keep up. Mainly it's for specials at this point.
Sorry for the long wall there. The point is, I love the aspect of buying local for everything possible but as we only charge at most 22$ for a dinner (most of the menu is 12$-18$) I may as well burn money trying to do this.
How do you peeps incorporate local, while still maintaining food cost and not sitting there pricing out the best "beef blend" from your distributors?
Thanks for any responses , we are finally coming into our own, and my guys are more motivated than ever, just trying to ride the high!
We just did a local chef's challenge this past Sunday, 55$, the farm brought us most of the ingredients in a basket(we solely cooked from the basket too!) Chopped style, and we had 2 hours to cook a meal for 40 people.
It was great! The guests loved it! We did 7 courses and knocked it out the park!
The produce, and protein was amazing. My guys have a new fire in their eyes too!
I signed up for this farm's website, and now looking at the prices, I'm daunted.
My seeking advice is literally about how can we make it possible price wise to incorporate some farm fresh. Mind you, I run a golf course restaurant that isn't part of the golf course itself, open 7 days a week, lunch and dinner, starting in April'ish til around October when we drop to 6 days sans lunch. Open to the public all times.
When revamping the menu I finally got the owners to realize we weren't a fine dining, coursed out restaurant(their previous restaurant was, and we here started as an Italian bistro that served half of a traditional "Italian" menu while the other half was golf course).
It's farmers market time here in the 'Cuse finally, so I do plan to go out and buy ingredients, but at our rate I'll be shopping every day for produce and proteins to keep up. Mainly it's for specials at this point.
Sorry for the long wall there. The point is, I love the aspect of buying local for everything possible but as we only charge at most 22$ for a dinner (most of the menu is 12$-18$) I may as well burn money trying to do this.
How do you peeps incorporate local, while still maintaining food cost and not sitting there pricing out the best "beef blend" from your distributors?
Thanks for any responses , we are finally coming into our own, and my guys are more motivated than ever, just trying to ride the high!