The Advantages of Eating At a Restaurant

According to the article History of Restaurants the restaurant as we realize it today is important which would make one think it has been here for a long time. However, the restaurant as is known today is something that has recently developed. This is not t say that there were no restaurants sever beforeal decades ago. Commercial eateries were available, but the choice of menu was not was not offered. Most commercial eating places prepared only one type of dish. The food was served but was not eaten at the restaurant and there were specific times of which the food was served. The commercial eating places were meant for travellers who bought the food as they proceeded with their journey. The first restaurant was in France that belonged to Boulanger a soup vendor who opened a shop where he served his customers a variety of dishes. The definition of “restaurant” first originated from France which meant “restorative” which described soup and hot broth available inside. This term was then adopted by a great many other countries to refer to an eating place supplying a variety of foods and drinks.
More and restaurants are turning to their local neighbors for fresh, flavorful foods. Local foods are finding their way to all varieties of different restaurants, from fine dining to everyday sandwich shops. Listed below are ten reasons your restaurant can benefit from buying local foods.

Freshness
According to LocalHarvest.org, the average commute for fruit and vegetables in the United States is 1500 miles. Yikes! For that reason commercially grown vegetables and fruits are engineered to withstand travel over long distances. Local foods travel a fraction of this distance whilst still being maintain their appearance, taste and nutrients, without the bioengineering. And beautiful food is a good thing, since customers eat using their eyes first.

Flavor
Anyone with a garden can attest to this fact. Exactly like homemade bread beats the store-bought variety, wholesale fruit and veggies just don’t compare to local garden goods.

Supporting Local Economies
As a restaurant owner, it never hurts to support your local economy. You not only keep your cash local, however, you also foster relationships with other business people in your neighborhood. Never a poor a idea.

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Marketing​ Benefits
Add conditions like farm-fresh or locally grown to a menu description watching the things fly out of the kitchen. I’ve never heard a customer complain about eating food from local farms or gardens. Using local foods can be considered a major feature for restaurants.

Spark Creativity
Because local foods are based on the seasons, restaurants need to rotate their menu items, predicated on availability. And that can be considered a positive thing. What better way to come up with daily specials, than considering the ingredients at the neighborhood farmers market?

Not as Expensive as You Think
While few small farms can compete with wholesale food distributors for steep discounts, their prices aren’t always that higher. When you take into consideration the higher quality of local produce, you are really getting more bang for your restaurant food cost buck. Some areas offer Restaurant Supported Agriculture (RSAs) which act like a CSA (community supported agriculture) offering buying discounts and other tangible benefits for restaurants.

Not Just Fruits and Vegetables
Long after the growing season is finished you can still find plenty of local foods to include in your restaurant menu. Poultry, beef, and pork are available year round, as is honey and milk products. Even baked goods, like breads and desserts, can be showcased as local foods.

Protect the Environment
Tree hugging aside, local foods are generally easier on the environment than large-scale farms. They use less energy for harvesting and transportation and many small farms are organic and natural (however, not all) and don’t use pesticides, hormones or other chemicals. Buying local foods is just a method that restaurants can go green.​

Increased Variety
Small farms offer unique produce that is often unsuited for commercial food growing. Restaurants can choose from hundreds of heirloom varieties of fruits and vegetables, adding more flavors and colors to their restaurant menu.