Restaurant Operations

Switching to Farm-to-Table Sourcing: The Operational Shifts and How to Pick Your Model

Transitioning to farm-to-table sourcing requires an operational redesign, focusing on direct producer communication, seasonal menu planning, and adapting to supply variability. The article outlines three sourcing models—direct farm partnerships, farmers markets, and food hubs—and guides restaurants in selecting a strategy based on volume needs, menu flexibility, and logistical capacity.